Goat's milk cheese, potato and spinach bake

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 50
    g
    butter
  • 1
    small onion, chopped
  • 1
    garlic clove, crushed
  • 450
    g
    spinach, washed, trimmed and chopped
  • 3
    ml
    freshly grated nutmeg
  • 700
    g
    potatoes, scrubbed and sliced
  • 1
    red chilli, de-seeded and sliced
  • 250
    g
    button mushrooms, halved
  • 3
    eggs
  • 150
    ml
    single cream
  • 250
    g
    goat's milk cheese, sliced
 

Method

 
Melt 25 g butter in a large pan and fry the onion and garlic until soft. Add spinach and cook until wilted. Season and add grated nutmeg. Spoon into base of a buttered 23 cm springform cake tin. Boil potatoes for 5 to 10 minutes in salted water. Drain potatoes and place half on top of spinach layer. Melt remaining butter in a pan and fry the chilli for a minute. Add mushrooms and try for another 3 minutes. Spoon into tin, smooth over and cover with remaining potato slices. Beat together the eggs and cream, and season. Pour over layered vegetables. Tuck goat's milk cheese between potato slices and bake at 200 ºC for 25 minutes or until set and golden brown. Release from tin and serve with mixed salad.
 

Read more on: bake
 

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