Spinach, Potato & Leek Gratin

  • 1 Bunch spinach (about 500 g), washed, stalks off.
  • 50 ml olive oil
  • 80 g butter, coarsely chopped
  • 1 whole leek, white and green parts, washed and thinly sliced.
  • 3 garlic cloves, finely chopped
  • 1.5 kg Agria Potatoes.
  • 600-700 ml pouring cream
  • 100 g coarse fresh breadcrumbs
  • 3 tsp thyme
  • Salt and pepper to taste
  1. Preheat oven to 180 C. Chop spinach coarsely, set aside.
  2. Heat oil and 20g butter in a large saucepan over medium heat until foaming, add leek and garlic and cook until tender stirring occasionally (about 3-4 minutes). Add spinach leaves and cook until wilted, occasionally stirring aswell, should take no more than 2 minutes. Season to taste.
  3. Meanwhile, thinly slice the potatoes, season with S&P and set aside.
  4. Butter a oven proof dish and spread the spinach mixture in the base. Then place sliced potatoes on top. Keep overlapping layers of spinach and potatoes, seasoning well as you go. Pour over enough cream to just cover, dot with 20g butter, and in the oven. Bake until bubbling and golden around the edges (45-50 minutes).
  5. While things are cooking and starting to smell delicious, melt remaining butter, combine in a bowl with breadcrumbs and thyme.
  6. Check your gratin in the oven; if the potato is tender when pierced with a skewer, scatter your breadcrumbs over it and keep baking until crumbs are golden, 5 to 8 mins.
  7. We recommend serving with a side salad, BON APPETITE!

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