Spinach and Potato Mascarpone Gratin

It's savoury Sunday time, this recipe is a perfect vegetarian Sunday lunch alternative. I picked up the Good Housekeeping Step-by-Step Vegetarian Cookbook for a mere £2 at the weekend and this recipe sounded pretty tasty!

Ingredients (to serve 2)
2 medium potatoes, peeled and cut into eighths
225g spinach, rinsed
knob of butter
125g mascarpone
75ml single cream
large pinch nutmeg
40g Cheddar cheese, grated


1. Boil the potatoes in salted water until tender. Drain thoroughly and cut into bite-sized pieces.
2. Meanwhile wilt the spinach for about 2-4 minutes. Drain and squeeze out any excess liquid. Chop roughly and toss with a knob of butter, season.
3. Preheat the oven to 200°C/gas 6. Toss the spinach and potatoes together and spoon into a lightly greased oven-proof dish.
4. Mix together the mascarpone, cream and nutmeg. Spoon over the top of the spinach and potatoes, and top with the grated cheese.
5. Bake for about 30 minutes until the cheese is bubbling. Leave to stand for 5 minutes and serve with a green salad.

This was YUM, just the right amount of creaminess without being overly rich. If you don't have mascarpone, ricotta would work well, and you can replace natural yoghurt for the cream if you prefer.