Pic of New potato, spinach and Gruyère bake

New potato, spinach and Gruyère bake

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Vegetarian mains

New potato, spinach and Gruyère bake

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.


  • 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
Image of New potato, spinach and Gruyère bake


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.

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