Potato, Spinach and Pine Nut Gratin
Instructions:
- 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/l/4pint/l/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
- Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large, heavy- bottomed, non-stick frying pan.
- Sprinkle the crushed garlic and sliced spring onions evenly over the potatoes.
- 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.
- Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly Cover the pan and cook for 2 minutes more.
- Season with salt and pepper, then spoon the mixture into a shallow, flameproof casserole. Preheat the grill.
- 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.
- Serves 2