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Spinach and Potato Gratin    Veg  HT  ACC  95mins

 

Serves 4     Hot Vegetarian Vegetables Spices  Accompaniment Gluten Wheat free Eggless

Ingredients
Butter for Greasing

225g/8oz Spinach
3 tbsp Freshly chopped Mixed Herbs e.g.  Parsley, Chives and Basil
¼ teasp Freshly Grated Nutmeg
½  teasp Paprika

Salt and Pepper
675g/1½lb Medium Potatoes, peeled

1 Garlic Clove, crushed
100g/4oz Cheddar,  Gruyere or Monterey Jack Cheese, grated
180ml/6fl.oz.  Milk
300ml/10fl.oz. Double Cream
 

Instructions

1. Preheat the oven to 170C, 325F, Gas Mark 3 and grease a shallow  ovenproof gratin dish with the butter.


2. Wash spinach then place in a large saucepan with only the water which is clinging to the leaves. Cover and cook over a medium heat, shaking the pan from time to time, until the leaves are just wilted. Drain well, squeeze out any excess water then roughly chop and transfer to a mixing bowl.


3. Add the herbs, nutmeg, paprika, salt and pepper to the spinach and mix well.


4. Slice the peeled potatoes as thinly as possible, preferably using a mandoline, arrange half of them in the greased dish and season with salt and pepper.

 

5.  Spread the spinach mixture over the potatoes, sprinkle over half the cheese, then layer the remaining potatoes on top.


6. Mix together the milk and cream then pour over the potatoes.


7. Sprinkle evenly with the remaining cheese and bake for about 1 ¼ hours  until golden brown and cooked through.
 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

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