Destined to become a family favourite, this Spinach Potato Casserole combines nourishing potatoes and spinach in a mild and creamy sauce, sprinkle the top with cheese and broil for complete perfection.
Potato Casserole with Spinach and Cheese
Ingredients
- 600g potatoes
- 300g baby spinach
- 1 tablespoon butter
- 2 onions
- 1 clove of garlic
- Salt and pepper
- 1 Can Bonny Full Cream Evaporated Milk (170g)
- 150ml whipping cream
- 200g grated cheese according to taste
Preparation
Preheat the oven to 200°C. Wash and peel the potatoes and boil them for about 10 minutes. Rinse with water and cut into slices.
Then put butter in a frying pan, brown the onions and add in the garlic. Next add in the spinach until the liquid has evaporated. Add salt and pepper to taste.
Then layer the potatoes and spinach in a greased casserole dish, alternating.
Finally, pour the Bonny Full Cream Evaporated Milk and the whipping cream over the top and sprinkle with cheese. Bake for about 20 minutes.
Submitted by Bonny
To check whether the potatoes are cooked, poke them with a fork. If the fork enters easily, the potatoes are done. If not, continue cooking for a few more minutes and then test them again.
