Bloggers’ block strikes again; here’s a tasty recipe for a spinach and potato bake.
- ~1 kg potatoes
- ~250 g spinach
- 1 onion
- 2-3 cloves of garlic
- ~300 ml cream
- Black pepper
- ~1 tbsp brown sugar (optional)
- Cheddar or Parmesan
- Set full kettle to boil, then peel and slice potatoes. Aim for about 1 cm thickness. I wrote ~1 kg, but this mainly depends on the size of the baking dish. There will be two layers of potatoes, so filling the dish with a single layer of whole potatoes first should give a reasonably estimate of the quantity required.
- Boil potatoes with a pinch of salt for about 10-15 minutes until they are almost cooked; can be pierced easily with a fork, but still offer a bit of resistance.
- Whilst the potatoes are cooking, slice onion into rings and fry with finely chopped garlic, until the onion can easily be broken by a spatula.
- Gently heat cream on low heat and stir in the pepper, rosemary, and nutmeg. If the cream is not already sweet you can add a bit of brown sugar, too, or try making the recipe with sweet potatoes instead.
- When potatoes are done, drain and rinse to cool them. Try and get rid of as much water as possible.
- Layer an oven-proof dish with the potato slices. We’ll add a top layer too, so don’t use them all. Place the spinach leaves on top of the potato layer, then top with the onions.
- Place a second layer of potatoes and then pour the cream evenly over it.
- Top generously with coarsely grated cheese.
- Bake at a suitable temperature until the top is nice and brown. Wish I could be more specific here, but my oven is old and can now only on or off (and unfortunately I have empirical evidence that things cook quicker when it’s turned on…). Should take about 15 minutes, and the temperature is probably around 180-200 degrees Celsius. (N.B.: food may be hot after heating.)
I’d first made this recipe when I was on secondment in Padova. I’d bought some spinach at a market stall as a substitute for the cabbage in ribollita (a delicious Tuscan soup), and then had some left over. I’d only remembered it a few days ago, but I think I’ll cook it more often now, since it’s cheap, tasty, quick, and nutritious. Would go well accompanied with steamed carrots, cauliflower, or other vegetables. No pictures I’m afraid, I didn’t think about it at the time.