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    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.

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