New potato, spinach and Gruyère bake

Vegetarian mains

New potato, spinach and Gruyère bake

Name: New potato, spinach and Gruyère bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4

Main Serves 4 1h 10 min

This summer bake makes an easy and delicious vegetarian dinner with a robust green salad on the side. For a heartier meal, eat it as a side with roast chicken or ham. If you don't have any Gruyère substitute in any other cheese for a slightly different taste. Chard is a good stand-in for spinach if that's what you have in your box – be doubly sure 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

Prep time: 10 min

Cooking time: 1h

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.
Step 2
While the potatoes are bubbling away, cook the spinach in a separate pan of boiling water for 2 minutes.
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.
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.
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.
Step 6
Mix the potatoes, spinach and egg mixture in the baking dish. Bake for 25-30 minutes, or until golden and puffy.