Too Many Chefs

Barrett, there is a recipe in one of my cookbooks, (Cooking with the Seasons: A Year in My Kitchen, by Monique Hooker) which has a similar terrine and she uses a custard to bind the elements. It might work with yours too: cream goes well with cheese, potatoes and spinach, especially if you add a little nutmeg. Just an idea!

Great post - thanks!!

Custard might work. I liked the healthy taste of it as is. I wonder if an eggy mix would make it feel heavier.

I tried this tonight and it tasted fantasic, although I had a devil of a time plating it (let's just say the layers were lost ...). I think a custard would be too much; the flavors were perfect as is ...