Pine nuts add a satisfying crunch to this gratin of wafer-thin potato slices and spinach in a
creamy cheese sauce. Serve with a simple lettuce and tomato salad.
450 g / 1 lb potatoes
1 garlic clove, crushed
3 spring onions, thinly sliced
150 ml / 1/4pint / 1/3cup single cream
250 ml/8 fl oz / 1 cup milk
225 g / 8 oz frozen chopped spinach, defrosted
115 g / 4 oz Cheddar cheese, grated
40 g / 1 1/2 oz / scant 1/4cup pine nuts
salt and freshly ground black pepper
lettuce and tomato salad, to serve
Serves 2
1-Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large,
heavy- bottomed, non-stick frying pan.
2-Sprinkle the crushed garlic and sliced spring onions evenly over the potatoes.
3-Pour the cream and milk over the potatoes. Place the pan over a gentle heat, cover and cook for
8 minutes, or until the potatoes are tender.
4-Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly
Cover the pan and cook for 2 minutes more.
5-Season with salt and pepper, then spoon the mixture into a shallow, flameproof casserole.
Preheat the grill.
6-Sprinkle the grated cheese and pine nuts over the spinach mixture. Heat under the grill for 2-3
minutes until the topping begins to turn golden. Serve with a lettuce and tomato salad.
creamy cheese sauce. Serve with a simple lettuce and tomato salad.
450 g / 1 lb potatoes
1 garlic clove, crushed
3 spring onions, thinly sliced
150 ml / 1/4pint / 1/3cup single cream
250 ml/8 fl oz / 1 cup milk
225 g / 8 oz frozen chopped spinach, defrosted
115 g / 4 oz Cheddar cheese, grated
40 g / 1 1/2 oz / scant 1/4cup pine nuts
salt and freshly ground black pepper
lettuce and tomato salad, to serve
Serves 2
1-Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large,
heavy- bottomed, non-stick frying pan.
2-Sprinkle the crushed garlic and sliced spring onions evenly over the potatoes.
3-Pour the cream and milk over the potatoes. Place the pan over a gentle heat, cover and cook for
8 minutes, or until the potatoes are tender.
4-Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly
Cover the pan and cook for 2 minutes more.
5-Season with salt and pepper, then spoon the mixture into a shallow, flameproof casserole.
Preheat the grill.
6-Sprinkle the grated cheese and pine nuts over the spinach mixture. Heat under the grill for 2-3
minutes until the topping begins to turn golden. Serve with a lettuce and tomato salad.
