Spinach and Potato Au Gratin
Author: Serena Langley
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2-3
- 450g potatoes, peeled and cut into thin slices
- 1 garlic clove, minced
- 3 scallions, thinly sliced
- 150ml double cream
- 200ml milk
- 225g frozen spinach, thawed
- 80g cheddar cheese, shredded
- 25g pine nuts
- Salt and freshly ground black pepper to taste
- Preheat the oven, on grill setting, to 200ÂșC. Or alternatively, use the grill, if you have one.
- Spread the potato slices out evenly along the bottom of a large, deep, non-stick frying pan.
- Sprinkle the minced garlic and the sliced scallions over the top of the potato slices.
- Pour the double cream and the milk over the top of the potatoes and onions.
- Place the frying pan over medium heat, bring to the boil and then cover and cook for about 8 minutes, or until the potatoes are tender.
- Using your hands, wring out the spinach until it is as dry as possible.
- Add the spinach to the potato mixture and stir gently to mix them in.
- Cover the pot and cook for another 2 minutes.
- Season to taste with the salt and fresh black pepper.
- Spread the mixture evenly along the bottom of a deep, oven-safe dish.
- Sprinkle the grated cheddar over the top of the potato mixture.
- Sprinkle the pine nuts on top of the cheese.
- Place the dish on the top shelf of the oven or on the grill and bake for 2 or 3 minutes, or until the topping is golden and bubbling.
- Serve immediately.
Recipe by The Gourmet Garden at http://recipes.hellomagazine.com/vegetarian/2012/07/02/spinach-and-potato-gratin/
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