To Serve 4:
500ml Single Cream
1 Garlic Clove (optional) [I left this out and it was still tasty]
Thyme or Rosemary (I used fresh rosemary from the garden)
250g bag of Spinach (can be frozen)
Freshly grated Nutmeg
Butter, for greasing
850g Sweet Potatoes (2 large ones)
Salt and Pepper
Heat oven to 200oC/400oF/Gas Mark 6.
Put cream, garlic and herbs into a small saucepan and bring to just below boiling. Take off the heat and season with salt and pepper and leave to infuse.
If using frozen spinach, place the spinach into a colander and pour over boiling water. Leave to drain for a few minutes then squeeze out as much water as possible.
Peel and slice the potatoes into medium thickness. Generously grease an ovenproof dish with butter and spread half of the potato slices across the bottom. Top with a layer of spinach. At this point, season with salt, pepper and some nutmeg. Too much nutmeg will overpower the other flavours.
Pour the cream mixture through a sieve to remove the garlic and herbs. Pour approx. one third of the cream onto the spinach, then cover with the remaining potato slices. Pour on the rest of the cream and top with grated cheese.
Bake for 50-60 minutes or until golden brown, tender and that the potatoes are soft.
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