Potato and spinach bake

These two vegetables go together like bread and jam. Try it and see

By MARLO KITSHOFF-CARSTENS
Assistant CLIFFORD KORFF
Photos ELMARIE KNAPTON

6 servings

8 potatoes

some oil

1 onion, chopped

250 g (1 packet) mushrooms, sliced

45 ml (3 T) fresh parsley, chopped

1 bunch of spinach, destalked and chopped

salt and pepper to taste

30 ml (2 T) parmesan, grated

3 eggs, whipped

250 ml (1 c) full cream milk

250 ml (1 c) cream

250 ml (1 c) mozzarella, grated

Preheat oven to 180 °C.

1. Boil potatoes for about 20 minutes in bubbling water to which 5 ml (1 t) salt has been added.
2. Pour off water and allow potatoes to cool off to manageable temperature.
3. Skin and slice potatoes.
4. Heat oil and sauté onion, mushrooms and parsley till soft. Turn off stove plate.
5. Place spinach on mushrooms and put lid on saucepan and allow spinach to wilt. Leave on warm stove plate for five minutes before removing.
6. Place a layer of sliced potatoes in greased 20 cm x 30 cm oven dish.
7. Sprinkle with salt and pepper. Spoon half of mushroom and spinach mixture on top.
8. Sprinkle with grated parmesan.
9. Repeat layers, finishing off with a potato layer.
10. Whisk eggs, milk and cream. Pour over potato dish.
11. Sprinkle with mozzarella.
12. Bake for 30 minutes till golden brown.