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Cover: The Gourmet Garden

Recipes with Spinach and Potato Gratin

02Jul 12

Spinach and Potato Gratin

by Serena Langley Share 2 comments

Spinach and Potato GratinCheddar cheese, potatoes, cream, spinach and pine nuts, grilled to perfection au gratin, this spinach and potato gratin dish has quite literally every single one of my favourite comfort foods, all rolled together into one, big, brilliant recipe!  I make absolutely no claims as to the healthiness of this creation, but sometimes you just want to forget all about that and just eat something that makes you feel all warm and fuzzy inside. This dish definitely fits that bill!

Personally, I leave the skins on the potatoes, and since they’re supposed to be the healthy part anyway, I don’t feel too guilty about stuffing my face with this every once in a while. (Also try this potato au gratin with pesto and salmon steaks. Just take out the salmon to make it vegetarian, or perhaps you could replace it with tofu!)

 

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Spinach and Potato Au Gratin
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 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
Instructions
  1. Preheat the oven, on grill setting, to 200ºC. Or alternatively, use the grill, if you have one.
  2. Spread the potato slices out evenly along the bottom of a large, deep, non-stick frying pan.
  3. Sprinkle the minced garlic and the sliced scallions over the top of the potato slices.
  4. Pour the double cream and the milk over the top of the potatoes and onions.
  5. 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.
  6. Using your hands, wring out the spinach until it is as dry as possible.
  7. Add the spinach to the potato mixture and stir gently to mix them in.
  8. Cover the pot and cook for another 2 minutes.
  9. Season to taste with the salt and fresh black pepper.
  10. Spread the mixture evenly along the bottom of a deep, oven-safe dish.
  11. Sprinkle the grated cheddar over the top of the potato mixture.
  12. Sprinkle the pine nuts on top of the cheese.
  13. 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.
  14. Serve immediately.

 

Less than 1 hour / Meal for 4 people / Side dishes — Continue reading

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