Vegetarian mains
New potato, spinach and cheese bake
This summer bake makes an easy and delicious vegetarian dinner with a robust green salad on the side. Chard is a good stand-in for spinach if that's what you have to hand, it's best to remove the tough stalks.
Ingredients
- 600g new potatoes, scrubbed and halved or quartered if large
- 200g spinach, tough stalks removed
- a little butter for greasing
- 1 tbsp cornflour
- 150ml milk
- 3 eggs
- 250ml double cream
- ¼ tsp nutmeg, grated
- 100g Gruyère cheese, grated
- salt and pepper
Method
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Step 1
In a pan of boiling salted water, cook the potatoes for 12-15 minutes, until just tender. Drain and keep to one side.
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Step 2
While the potatoes are bubbling away, cook the spinach in a separate pan of boiling water for 2 minutes.
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Step 3
Drain and plunge into a bowl of cold water to refresh. Drain again. Use your hands to squeeze out as much liquid as possible. Roughly chop the leaves.
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Step 4
Preheat oven to 200°C/Gas 6. With a little bit of butter on a piece of kitchen paper, lightly grease a 2 litre capacity gratin or baking dish.
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Step 5
Blend the cornflour with 2 tablespoons of milk in a bowl. Break in the eggs and whisk together. Whisk in the rest of the milk and cream. Add the nutmeg and cheese and season.
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Step 6
Mix the potatoes, spinach and egg mixture in the baking dish. Bake for 25-30 minutes, or until golden and puffy.