Layers of meltingly tender vegetables are always a crowd-pleaser and it's a very easy recipe to put together.
Serves: 6
INGREDIENTS
150 grams spinach, tough stems removed
200ml crème fraîche
½ cup milk
½ cup cream
3 cloves garlic, crushed
1 tablespoon wholegrain mustard
2 teaspoons very finely chopped rosemary or thyme
750 grams Agria potatoes, peeled and thinly sliced
750 grams orange kūmara, peeled and sliced
1 cup grated aged cheddar cheese
sea salt and ground pepper
Equipment
5 cup-capacity baking dish
METHOD
Preheat the oven to 200°C fan bake.
Put the spinach in a heatproof bowl and cover with boiling water. Turn to wilt, then drain and refresh in cold water. Place on a clean tea towel and roll up to remove excess water. Chop roughly.
Whisk the crème fraîche, milk, cream, garlic, mustard and the rosemary or thyme together in a large bowl and season generously. Add the potatoes and kūmara and turn to coat all the slices. Arrange the vegetables in the baking dish and scrape all the cream mixture left in the bowl over the top. Tuck in the spinach. Cover the top with a piece of baking paper then cover the dish tightly with foil.
Place on a baking tray and cook for 1 hour then uncover and scatter over the cheese. Continue cooking until the vegetables are meltingly tender and the top is golden, about 30 minutes.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.