It’s all GOUDA

The cooler months are here, the perfect excuse to whip up

this simple Gratin - loaded with irresistible Frico Gouda cheese, creamy spinach and potato. Gouda is a classic Dutch cheese and takes this recipe to another level. Serve as a tasty side dish or make it the hero for meat-free Monday, either way it won’t let you down.

CREAMY SPINACH & POTATO GRATIN

SERVES 4-6 2 tablespoons butter 4 medium potatoes, peeled &

thinly sliced 8 Frico Gouda cheese slices 2 teaspoons oregano 2 handfuls spinach (about 80g) 2 medium garlic cloves, minced 250ml milk 250ml cooking cream 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 3/4 teaspoon garlic powder 1 bay leaf

“Gouda is made traditionally with fresh cow’s milk, is soft and creamy, with balanced intensity.”

Preheat oven to 180°C. Thinly slice the peeled potatoes. For best results, use a mandolin slicer. Combine milk and cream in a small saucepan over medium heat. Add salt, pepper, nutmeg, garlic powder and a bay leaf. Gently cook until just warm. Discard bay leaf. Grease a medium oven dish (about 20x26cm) with butter and add minced garlic. Create one layer of sliced potatoes in the bottom of the oven dish. Arrange 5 to 6 cheese slices in one layer over the potatoes and sprinkle over some oregano. Spread spinach leaves over the cheese, then layer the rest of the potatoes on top. Pour the warm milk mixture over the potatoes. Use a spoon to gently press potatoes down, making sure it is well-covered with the milk. Shred the remaining Frico Gouda cheese and sprinkle on top with a little oregano. Bake for 60-75 minutes or until golden and cooked through. Serve immediately. Frico cheese originates from the unique open landscapes of Northern Holland. For generations this area has been expertly crafting cheese from milk of the famous Frisian cows, to produce pure and tasty cheese. For more information, visit mayers.com.au or frico.com