900g peeled potatoes
Baby spinach leaves
150ml double cream
- 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.
- Warm 150ml double cream and 200ml milk; season; grate in some nutmeg and pour over the potatoes.
- Sprinkle with grated cheddar and bake at 160ºC, gas mark 3 for 1½ hours, until tender and golden brown.
This recipe was first published in March 2011.