Sweet potato & spinach bake
Ingredients
- Step 1 300ml single cream (or double cream for a really creamy texture)
- Step 2 1 garlic clove, peeled
- Step 3 2 sprigs thyme or rosemary
- Step 4 250g bag frozen spinach
- Step 5 freshly grated nutmeg
- Step 6 butter, for greasing
- Step 7 850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
- Step 8 25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
- Step 9 2 lamb chops
- Step 10 few sprigs thyme or rosemary
- Step 11 1 tsp olive oil per portion
Calories: 383
Carbohydrate: 48 g
Protein: 9 g
Fat: 19 g
Cook time: 75 minutes
Prep time: 15 minutes
Total time: 90 minutes
Servings: 4
TAGS
Dinner
Main course
British
Josh Eagleton
4 serving
400 kcal or less
bake
Budget
Cheap
Easy
Good Food
Gratin
Lamb chop
Lamb chop
Main
Over an hour
spinach
Sweet potato
Sweet potato dauphinoise
Sweet potato
Vegetarian
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
- Step 2 Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
- Step 3 Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
- Step 4 Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.