SPINACH & POTATO GRATIN

Grease a metal or ceramic baking dish with a little softened butter. Peel the potatoes, and use a sharp knife to slice the potatoes thinly. 

Arrange a layer of potato slices over the base of the dish. Sprinkle with half of the vegetable stock powder, garlic and season with salt and pepper. Evenly place half the butter cube over the potatoes. 

Spread over half the bag of Leaderbrand Baby Spinach leaves. Arrange another layer potato slices over the top of the spinach. Sprinkle again with vege stock powder, garlic and season with salt and pepper. Top with the remaining spinach leaves. Finish with a final layer of potatoes. 

Mix milk and cream together and pour over the potato, allowing it to sinki in and cover the potatoes. Finish by arranging the last cubes of butter over the top, 

Cover the dish with foil, place on a baking sheet and bake at 200°C for 1 hour. Remove the foil and bake for a further 15 minutes until the potatoes are softened and the top is golden brown. 

Variation: Dairy Milk and cream can be substituted easily for nut milk, and butter can be changed to olive oil dairy-free spread if preferred. 

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
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• 120g bag LeaderBrand Baby Spinach 
• 1.5kg waxy potatoes  
• 1 teaspoon vegetable stock powder 
• 2 garlic cloves, peeled and finely diced 
• Salt and pepper 
• 60g butter, diced into small cubes 
• 450ml milk 
• 150ml cream