Gratin has to be one of the most delicious dishes ever; I would probably eat newspaper and old shoes if they were prepared in a gratin. This recipe is for a classic potato gratin with the addition of layers of spinach.
When you’re having gratin you might as well go for the full heart-attack dinner; have it with steak, roast beef, or roast lamb. It goes so well with red meat, and you can do a side of green beans to take the edge off all the richness.
Potato and Spinach Gratin
- 1.5 kg potatoes
- 5 blocks frozen spinach
- 400 ml milk
- 200 ml cream
- 1 tsp ground nutmeg
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
- Peel the potatoes and slice them thinly – you can use the slicing blade on a grater.
- Preheat the oven to 190° and grease your casserole or pyrex dish with butter.
- Put the cream and milk in a small saucepan with the garlic and nutmeg and heat and simmer over a medium heat for about five minutes.
- Put the frozen spinach in another saucepan and cook over a low heat until completely thawed.
- Layer the potatoes in the dish. When the potatoes are about three layers deep, spread a thin layer of spinach on top and pour over some of the cream mixture. Continue till the dish is full and all the potatoes and spinach are used up. The very top layer should be potato. Pour over any remaining cream.
- Bake for about one hour, till the potatoes are tender.