FoodCoop Recipes
Potato Gratin with Spinach and Feta
Prep
20 minutes
Cook
70 minutes
Serves
5
Ingredients
150ml chicken stock
2 cloves garlic, peeled and flattened with a knife
250ml semi skimmed milk
2 tsp butter
800g potatoes, peeled and sliced
300g ricotta cheese
100g The Co-operative Feta cheese, crumbled
200g spinach
1 small bunch mint or 1 tbsp dried oregano
2 tsp dried chilli flakes (optional)
Method
Preheat the oven to 200°C/fan 180°C/Gas 6. Combine the chicken stock, garlic and milk in a saucepan. Bring to the boil and leave to stand.
Grease an ovenproof dish with half the butter. add a layer of potato, overlapping the slices. Top with a little ricotta and feta, spinach and herbs and season with freshly ground black pepper. Repeat, ending in with a layer of potato, dotted with ricotta, feta and the remaining butter.
Remove the garlic from the stock and pour over the gratin. Bake, covered, for 30 minutes. Uncover and cook for 40 minutes until most of the liquid has been absorbed and the top is brown. Scatter chilli flakes over the top if you fancy.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
305 | 14.0g | 8.5g | 5.3g | 1.4g |
Medium · 20% | High · 43% | Low · 6% | Medium · 23% |
Approx. per serving. % of your guideline daily amount.
