LAYERED POTATO BAKE
Quick and tasty, no fancy kitchen tools required and no meat – go on try it, it’ll do you a power of good
Two and a half pounds of potatoes either sweet or white 1lb leeks Bag of washed spinach 1 can butter beans 10oz creme fraiche 2tsp whole grain mustard chopped garlic to taste 3 fl oz milk Butter 2oz cheese Pepper and salt
We need the oven on gas mark 4, 180C, 350F and a large oven proof dish buttered well around the edges. Peel and thickly slice the potatoes. I have used a combination of regular and sweet potatoes to create a colourful topping. Prepare the vegetables. Peel and slice the potatoes, wash and finely slice the leeks. Open the can of butter beans, wash and drain. Place the potatoes into a large pan of cold water and boil for about 5 minutes. Then add the leeks to the top of the pan to blanch in the steam for another five minutes. Carefully drain the pan of water. Now everything is ready to assemble.
Tip the butter beans into the bottom of your dish and cover with the steamed leeks. Arrange a very thick layer of washed uncooked spinach leaves over the top of the leeks. This will cook down so you need plenty of spinach. Arrange the potato slices over the top of the spinach. Into a bowl add creme fraiche, chopped garlic to taste, mustard and milk, and combine. Pour this over the contents of the dish. Dot with butter and add grated cheese over the top. Bake for 30 to 40 minutes until golden brown.