Ingredients
- 25 grams butter
- 2 garlic cloves, crushed
- 1 medium leek (white part only, thinly sliced)
- 300 grams baby spinach leaves (blanched, excess moisture squeezed out)
- 600 grams sweet potatoes (peeled, parboiled and cut into 4-5mm slices)
- 500 grams potatoes (desiree potatoes, parboiled and cut into 4 - 5 mm slices)
- 1 cup grated tasty cheese
- 125 grams low-fat cream cheese (softened)
- 3 large eggs
- 1/3 cup cream
- 2 tablespoons thyme leaves, roughly chopped
- Salt and pepper, to taste
How to Make
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Step 1: Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
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Step 2: Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
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Step 3: Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.
We hope you enjoy this recipe!
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