A beautiful colour combination but was this going to taste good?
Well truth be told, it was so so delicious we devoured it before I got a chance to take a photograph of the cooked result!
We’ve had a really great crop of spinach this year from the polytunnel which we have enjoyed in salads all summer long, neither of us being big fans of the cooked variety!
But on one of those recent more chilly evenings it was appropriate to have a ‘hot’ vegetable. As always it was a kind of ‘what’s in the fridge’ moment. So there was sweet potato, and there was cheese, and we had spinach.
Somewhere, and now I can’t remember where or when, I think I saw a combination that was sweet potato and spinach…. but then again with the way the memory is going at times it might well have been squash and spinach…..
This is what I did… and as I say it was deliciously yummy!
Ingredients (for 2):
- 1 sweet potato sliced using medium setting on mandolin
- large handful of spinach washed and excess water shaken off
- generous grating of cheese (I used Killeen Cheese)
- Black Pepper
- Grated nutmeg
I decided to wilt the spinach in a little olive oil in a frying pan.
Arrange the slices of potato on the base of dish. Add layer of the wilted spinach and a sprinkling of cheese and black pepper. Continue with layers, using all up and finishing with potato layer on top.
Pour enough milk in to bring it to approx. two-thirds of way up dish. Top off with lots of grated cheese, and a light grating of nutmeg.
Back in oven at 180 deg. for about 25 – 30 minutes.