Spinach & Potato Bake
Created by ImPat on October 21, 2020
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #35873
Ingredients
- 1 kg potatoes (peeled 6 potatoes specified)
- 600 grams pumpkin
- 3 carrots, chopped
- 60 grams butter
- 100 grams spinach
- 12 eggs (beaten)
- 300 ml heavy whipping cream (thickened cream)
- 1/2 cup grated cheddar cheese (or cheese of choice)
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Lightly grease a lasagne dish.
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Step 3: Cut potatoes, pumpkin and carrots into cubes.
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Step 4: Heat butter in frying pan and add the vegetables and cook covered for 10 minutes, stirring occasionally until golden brown.
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Step 5: Add spinach and cook until wilted and continue to cook until all the liquid has evaporated and then spoon into lasagne dish.
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Step 6: Beat eggs and cream until combined and season with salt or pepper and pour egg mixture over the potatoes and top with cheese.
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Step 7: Bake for 35-40 minutes or until golden brown.
Nutritional Facts
- Serving Size: 1 (798 g)
- Calories 1065.6
- Total Fat - 75.1 g
- Saturated Fat - 33.1 g
- Cholesterol - 1903.7 mg
- Sodium - 917.1 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 4.1 g
- Sugars - 8.5 g
- Protein - 67.8 g
- Calcium - 456.7 mg
- Iron - 10.3 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.4 mg