zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spinach & Stilton tartiflette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spinach & Stilton tartiflette

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    450g pack essential Waitrose Spinach, washed and drained
    1 large onion, thinly sliced
    400g pack Waitrose Crispy Potato Slices
    225-250g leftover Stilton or any other blue cheese, rind removed
    2 cloves garlic, crushed
    300ml vegetable stock
    4 tsp cornflour
     

    Method

    1. Preheat the oven to 200°C, gas mark 6. Pack the spinach into a saucepan, cover with a lid and cook gently for 2-3 minutes until wilted. Drain in a colander and spoon half into the base of a shallow baking dish. Arrange half the onion and potato slices on top, then layer with the remaining spinach, onion and potatoes.

    2. Crumble the cheese into a saucepan and add the garlic and stock. Cook gently, stirring frequently for a few minutes until the cheese has melted into the sauce. Blend the cornflour in a small bowl with 2 tbsp water and add to the pan. Heat until bubbling and thickened. Pour over the potatoes and bake for about 40 minutes until the potatoes are crisp and the sauce is bubbling. Serve with a leafy salad.

    Cook’s tip Cooking for a crowd? This is rich and cheesy so only small portions are required. For really hearty appetites or when cooking for larger numbers, cook some sausages in the oven alongside the bake.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary