WILD GARLIC GRATIN

Let’s get cooking!

• Step 1 of 3

  SLICE & SIMMER

  Preheat oven to 180^oC / Fan 160^oC / Gas 4.

  Peel and thinly slice the potatoes (slice as thinly as possible or use a mandoline). Rinse the potato slices to remove the starch and pat dry with a clean tea towel. Add the cream, milk, garlic and thyme to a large saucepan and heat, add the potatoes to the pan and gently cook for 15-20 minute until the potatoes are tender. Don’t boil the potatoes, keep the heat to a gentle simmer. Use a lid for the first 10 minutes of cooking.

• Step 2 of 3

  PURÉE & MIX

  Add the spinach, wild garlic and 2 tbsp of milk to a food blender / smoothie maker and blitz until smooth and bright green. You may need to shake the blender to get an even blend. If it’s sticking add little more milk. Add the purée to the potato and cream and mix gently, it should start very green and mellow to a slightly lighter green.
• Step 3 of 3

  BAKE TO FINISH

  Transfer the potato mix to a large baking dish, sprinkle the parmesan on top and bake for 20-25 minutes or until parmesan is started to brown and form a crust. Remove from the oven and let stand for 5 minutes to set slightly before serving.

  Great served with grilled salmon or chicken and a fresh side salad.