Spinach and Potato Bake

Name: Spinach and Potato Bake
Cuisine: South African
Ingredients: 8 large potatoes, peeled & sliced into 1.5cm rounds; 300 g spinach, chopped; 250 ml cream; 2 cloves garlic, chopped; 150 ml milk; 1 sachet (50 g) thick white onion soup; 1 tsp salt; 2 tsp freshly ground black pepper; 1 cup grated cheddar cheese

JJ @JJduPlessis1

Cape Town

Spinach and Potato Bake

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Ingredients

8large potatoes, peeled⁠ & sliced into 1.5cm rounds
300 gspinach, chopped
250 mlcream
2 clovesgarlic, chopped
150 mlmilk
1 sachet (50 g)thick white onion soup
1 tspsalt
2 tspfreshly ground black pepper
1 cupgrated cheddar cheese

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Steps

1

Preheat the oven to 220°C and grease a medium round or oval baking dish.
2

Put the potatoes in a medium pot with salted water, bring to a boil, and allow to cook for about 10 minutes. Drain the potatoes.
3

Half-fill a large pan with water and bring it to the boil. Put the spinach into the boiling water. Bring to the boil again and cook for 1 minute. Drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon will help force excess water out of the spinach through the colander.
4

Whisk together the cream, milk, garlic, salt, pepper and white onion soup powder until thickened. Pour this over the meatballs and potatoes.
5

Place a layer of potato slices in the base of the baking dish. Then place half of the spinach in an even layer on the potatoes. Now top with another layer of potatoes. Pour over half of the cream mixture. Then place the other half of the spinach in an even layer on the potatoes, top off with another layer of potatoes. Pour over the balance of the cream mixture over the potatoes.
6

Cover the dish with foil and bake for about 45 minutes until the potatoes are tender. Remove the foil, sprinkle over the grated cheese and bake with grill on until golden and melted, about 10-15 minutes. ⁠