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Potato, spinach and mushroom gratin<

Potato, spinach and mushroom gratin

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Background Info:
I made this recipe up after growing some spinach to supplement iron in a vegetarian diet and to get my kids to eat more greens.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Parboil and thinly slice 4 large baking potatoes (you dont have to parboil, just add to oven cooking time).
Lightly saute a small pack of button mushrooms in a little butter and olive oil, season well and leave to one side while potatoes are ready.
In a small saucepan stir together one tub of philadelphia soft cheese with herbs and garlic with 1/4 pint of milk to make a smooth sauce.
Layer alternate layers of potatoes, mushrooms and baby spinach leaves in a gratin dish.
Cover with the sauce mix and a grating of cheddar cheese.
Bake in the oven covered for 25 minnutes, remove cover and cook for a further 10 minutes, gas mark 6.
4 large baking potaotes
Tub of garlic and herbs soft cheese
Pack of button mushrooms
Bag of baby spinach leaves
Grated cheddar
Recommended Wine:
White : Chardonnay