Potato, spinach and pine nut gratin recipe

Recipe for potato, spinach and pine nut gratin in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound potatoes
• 1 garlic clove, crushed
• 3 spring onions, thinly sliced
• l/3 cup single cream
• 1 cup milk
• 8 ounces frozen chopped spinach, defrosted
• 4 ounces Cheddar cheese, grated
• 1/4 cup pine nuts
• Salt and freshly ground black pepper
• Lettuce and tomato salad, to serve

How to make potato, spinach and pine nut gratin

• 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.
• 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 to 3 minutes until the topping begins to turn golden.
• Serve with a lettuce and tomato salad.
• Pine nuts add a satisfying crunch to this gratin of wafer-thin potato slices and spinach in a creamy cheese sauce.

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