Potato gratin

Serves: 4


900g peeled potatoes

Baby spinach leaves

150ml double cream

200ml milk

Grated nutmeg

Grated cheddar


  1. Slice 900g peeled potatoes very thinly. Butter a 22cm gratin dish and arrange a layer of potatoes, a layer of raw baby spinach leaves, a layer of potatoes, a layer of spinach and a final layer of potatoes in the dish.
  2. Warm 150ml double cream and 200ml milk; season; grate in some nutmeg and pour over the potatoes.
  3. Sprinkle with grated cheddar and bake at 160ºC, gas mark 3 for 1½ hours, until tender and golden brown.