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Two cheese, spinach and potato bake


Serves: 8
timePrep time: 35 mins
timeTotal time:
Two cheese, spinach and potato bake
Recipe photograph by Tara Fisher

Two cheese, spinach and potato bake


Serves: 8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
464Kcal
Fat
27gr
Saturates
13gr
Carbs
37gr
Sugars
2gr
Fibre
5gr
Protein
18gr
Salt
1.2gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 1.5kg Maris Piper potatoes, peeled and cut into even-sized pieces
  • 6 tbsp extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 4 x 260g bags young spinach
  • 2 x 125g buffalo mozzarella, cut into 1cm dice
  • 1 x 200g pack Gorgonzola picante, crumbled
  • 50g white breadcrumbs
  • a few sprigs of thyme, leaves only
  • 4 heaped tbsp crème fraîche

Step by step

Get ahead
Assemble up to the end of step 5 a day ahead; cover and chill.
  1. Bring a large pan of salted water to the boil and cook the potatoes for 20 minutes until tender, then drain in a colander and leave for 10 minutes, before coarsely grating into a large bowl, discarding the ends which may become sticky – you can wear rubber gloves for this. Drizzle over 4 tablespoons of oil, season well and gently turn over a couple of times, then leave to cool. Heat 1 tablespoon of oil in a large saucepan over a medium heat and add the garlic.
  2. Put half the spinach in a colander and run under cold water to dampen. Add to the pan, cover and cook for 4 minutes, stirring halfway through. Tip the contents of the pan into a bowl, and cook the remaining spinach in the same way, without the garlic, then combine with the first batch and leave to cool slightly.
  3. Drain the spinach into a colander and press out the excess liquid. Return it to the bowl, season with salt, pepper and nutmeg, then mix in the mozzarella and half the Gorgonzola. Scatter half the grated potatoes over the base of a 20cm x 30cm shallow ovenproof dish.
  4. Spread over the spinach and cheese mixture, levelling it and gently pressing down with your hands, then layer with the remaining potato, this time leaving it craggy. Mix the breadcrumbs with the thyme leaves and the remaining oil, season. Scatter over the top.
  5. Dot with the crème fraîche and scatter over the remaining Gorgonzola.
  6. To finish, preheat the oven to 200°C, fan 180°C, gas 6, and bake uncovered for 1 hour – until hot and the top is golden and crusty.

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