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GOAT’S CHEESE, POTATO AND SPINACH BAKE

Yields6 Servings

 50 g butter
 1 onion, chopped
 1 clove garlic, crushed
 450 g spinach
 ½ tsp freshly grated nutmeg
 700 g potatoes, sliced
 1 red pepper, deseeded and sliced
 225 g button mushrooms, halved
 3 eggs
 150 ml single cream
 50 g Parmesan, grated
 225 g goat’s cheese, sliced
1

Pre-heat the oven to 200C/Gas6

2

Melt 25g butter in a large pan and fry the onion and garlic until soft; add spinach and cook for 2 minutes; season and add nutmeg; spoon into base of a buttered 23cm spring-form cake tin

3

Boil the potatoes for 5-10 minutes in salted water until tender; drain; place half on top of spinach layer

4

Melt remaining butter in a pan and fry the pepper for 2 minutes; add mushrooms and fry for another 3 minutes; spoon into the tin and then cover with remaining potatoes

5

Beat together eggs, cream and parmesan cheese and season; pour over layered vegetables

6

Tuck goat’s cheese between potato slices and bake in the pre-heated oven for 25 minutes until set and golden; release from the tin and serve with a mixed salad

Nutrition Facts

6 servings

Serving size