Potato, pumpkin and spinach gratin

Name: Pumpkin and spinach potato bake recipe
Yield: 8
Ingredients: 40.00 ml olive oil; 2 onions, sliced; 4 garlic cloves, sliced; 4 sprigs thyme, leaves picked, plus extra leaves, to serve; 400g torn spinach leaves (or use frozen spinach, thawed and squeezed dry); 600ml pure (thin) cream; 250ml milk; 2kg potato; 1kg pumpkin; 750.00 ml grated and crumbled cheese (a mixture of any or all of cheddar, mozzarella, feta, haloumi and brie)

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by Tom Walton

Jul 28, 2023

“I make this gratin on those days when I want to make something delicious from what’s on hand – some potatoes, onions from the pantry and a piece of pumpkin, leftover spinach and all the dairy from the fridge. We enjoy this as both a standalone meal that the kids enjoy or part of a larger meal. Leftovers are so good reheated, and take the time out of making it again when you crave it!” – Tom Walton

2 tbs olive oil
2 onions, sliced
4 garlic cloves, sliced
4 sprigs thyme, leaves picked, plus extra leaves, to serve
400g torn spinach leaves (or use frozen spinach, thawed and squeezed dry)
600ml pure (thin) cream
1 cup (250ml) milk
8 (2kg) large red-skinned potatoes, thinly sliced
1/4 (1kg) large kent pumpkin, seeds and skin removed, thickly sliced
3 cups grated and crumbled cheese (a mixture of any or all of cheddar, mozzarella, feta, haloumi and brie)

Method

1.

Heat oil in a large deep frypan over medium-high heat. Add the onion, garlic, thyme and a good pinch of salt flakes and cook, stirring occasionally, for 2-3 minutes until gently softened. Add spinach, in batches, cooking until wilted before adding the next batch. Stir in cream and milk and bring to a simmer. Adjust the seasoning to taste, adding more seasoning than usual, as the creamy sauce and potato can require a larger amount.
2.

Preheat oven to 210°C/190°C fan-forced. Place a large baking tray on a lower shelf in oven to catch any sauce that spills over.
3.

Place potato and pumpkin in a large bowl. Pour over the cream mixture, then toss well to coat.
4.

Add potato and pumpkin in layers in a large (6L-capacity) baking dish, alternating with some spinach mixture and a little cheese between each layer as you go. Pour over any remaining cream mixture from bowl and top with remaining cheese. Cover with a piece of baking paper, then doubled pieces of foil, and secure tightly. Bake for 1 hour, then uncover and bake for a further 40 minutes or until tender when tested with a skewer and the top is nice and golden.
5.

Serve sprinkled with extra thyme leaves.