Creamy Sundried Tomato and Spinach Potato Gratin

The sides that will steal the show

Creamy Sundried Tomato & Spinach Potato Gratin … A mash up of the viral Marry Me sauce with cheesy layered Potato Utopia Four Cheese Gratin nestled in and baked until golden and oozy.

Recipe by Courtney Roulston

What you'll need:

• 2 x packs Potato Utopia four cheese gratin (8 pieces)
• 2 tablespoons oil (I used semidried tomato oil)
• 1 small red onion, diced
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme leaves
• ½ teaspoon dried chilli flakes -Optional
• 1 tablespoon plain flour
• 1 cup (250ml) chicken stock
• 1 tablespoon tomato paste
• Sea salt and pepper to taste
• 150g baby spinach
• ½ cup semi-dried tomatoes
• 150ml thickened cream
• 40g Pecorino cheese, grated
• ¼ cup basil leaves to garnish
  

Method

1. Preheat oven to 180 degrees C. Heat the oil in a large frying pan over a medium heat. Cook onions and garlic for 2 minutes, or until soft. Scatter in oregano, thyme, chilli flakes and flour, then cook for 1 minute, or until the flour smells toasted.
2. Stir in the stock until smooth, then add in tomato paste, salt, pepper and spinach. Cook for 2 minutes, or until the spinach has wilted. Add in semi-dried tomatoes and cream, then stir until it comes to a gentle simmer.
3. Turn off the heat, then nestle the potato gratins into the sauce. Grate over pecorino
   cheese, then bake in the oven for 30 minutes, or until golden and bubbling.
4.  Scatter over fresh basil leaves before serving