Creamed Spinach Potato Gratin

Sides that will steal the show: Creamed Spinach Potato Gratin

You can easily elevate your sides with our Potato Utopia Four cheese Gratin.
Find them in the freezer section of your local Woolworths.

Recipe by Courtney Roulston

What you'll need:

• 2 x Potato Utopia four cheese potato gratin
• 3 tablespoons extra virgin olive oil
• 25g butter
• 1 brown onion, peeled, diced
• 2 cloves garlic, finely chopped
• Sea salt and ground white pepper to taste
• 1 heaped tablespoon plain flour
• 300ml milk
• 300ml thickened cream
• ¼ teaspoon ground nutmeg
• 300g baby spinach (6 handfuls)
• 30g Parmesan cheese, plus extra for the top
• 1 cup rye sourdough bread, cut into 1cm cubes
• 2 teaspoons lemon zest
• ¼ cup flat-leaf parsley to garnish

Method

1. Preheat oven to 180 degrees C. Melt half the oil and the butter in a large frying pan over a medium heat. Cook onions for 1-2 minutes, then add in garlic and cook for a further minute, or until fragrant. Scatter the flour and cook, stirring for 2 minutes, then pour in half the milk. Use the back of a wooden spoon to remove any lumps, then stir through the remaining milk until smooth. Stir in the cream, nutmeg, salt, pepper and half the spinach. Stir until the spinach has wilted, then stir through the remaining spinach and Parmesan until the sauce is rich and thick.
2. Arrange the potato gratin into the sauce, then top with Parmesan cheese.
3. Place the sourdough, remaining oil and lemon zest into a food processor and blitz into breadcrumbs. Scatter breadcrumbs over the top of the grating, then place it into the oven for 30 minutes, or until golden and bubbling.
4. Scatter over parsley before serving