Creamed Spinach and Kumara Bake

Butter - 10 g
Olive oil - 1 tsp
Brown onion, finely chopped - 1
Frozen spinach, thawed, drained - 500 g
Cream - 300 ml
Milk - 3/4 cup
Salt and pepper, to season
Large kumara, thinly sliced - 1
Large potatoes, thinly sliced - 2
Grated Parmesan cheese - 1/3 cup
  1. Preheat oven to 220°C (200°C fan-forced). Oil a deep 25cm x 30cm baking dish.

  2. Melt butter with oil in a large frying pan. Cook onion until soft. Add spinach, half of the cream and ½ cup of the milk. Cook, stirring for 2 minutes. Season to taste.

  3. Place a third of the kumara and a third of the potato, slightly overlapping, in the dish. Spread with half the spinach mixture. Repeat layering, ending with kumara and potato.

  4. Combine remaining cream and milk and pour over the top. Sprinkle with cheese.

  5. Bake, covered, for about 1 hour or until potato is tender. Uncover and bake for a further 10 minutes or until browned.

PER SERVE • Energy 1372kj • Protein 7g • Total Fat 25g • Saturated Fat 15g • Carbohydrates 18g • Sugars 7g • Sodium 87mg

Dietary and nutritional info supplied by NZ Nutrition Foundation
Recipe and ingredients from Countdown.