Potato, Spinach and Pine Nut Gratin

Ingredients

1 lb potatoes

1 garlic clove, crushed

3 spring onions, thinly sliced

1/3 cup single cream

1 cup milk

8 oz frozen chopped spinach, defrosted

4 oz Cheddar cheese, grated

¼ cup pine nuts

Salt and freshly ground black pepper

Lettuce and tomato salad, to serve

Instructions

Ø  Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large, heavy- bottomed, non-stick frying pan.

Ø  Sprinkle the crushed garlic and sliced spring onions evenly over the potatoes.

Ø  Pour the cream and milk over the potatoes. Place the pan over a gentle heat, cover and cook for 8 minutes, or until the potatoes are tender.

Ø  Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly. Cover the pan and cook for 2 minutes more.

Ø  Season with salt and pepper, then spoon the mixture into a shallow, flameproof casserole. Preheat the grill.

Ø  Sprinkle the grated cheese and pine nuts over the spinach mixture. Heat under the grill for 2-3 minutes until the topping begins to turn golden. Serve with a lettuce and tomato salad.