Spinach with Potatoes

Delicious vegetable and anchovy dish, Spinach with Potatoes may be served on its own or as an accompaniment to grilled meats.

1 teaspoon butter, softened

10 anchovy fillets, finely chopped

½ teaspoon salt

1 teaspoon paprika

2 oz. Parmesan cheese, grated

2 lb. spinach, cooked and drained

2 lb. cooked potatoes, thinly sliced

4 oz. Cheddar cheese, grated

4 tablespoons fresh brown breadcrumbs

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Using the teaspoon of butter, grease a large, deep-sided baking dish and set it aside.

In a small mixing bowl, using a fork, mash the anchovies, the remaining butter, the salt and paprika together until they are well blended. Set aside.

In a medium-sized mixing bowl, com-bine the Parmesan cheese and the spinach.

Place one-third of the spinach mixture on the bottom of the prepared baking dish. Lay half of the potato slices over the top. Using a palette knife or spatula, spread half of the anchovy butter over the potatoes. Cover with half the remaining spinach mixture and continue making layers with the remaining ingredients, ending with spinach. Sprinkle the grated

Cheddar and breadcrumbs over the top.

Place the dish in the oven and bake for 20 to 25 minutes or until the cheese has melted and the top is golden brown.

Remove the dish from the oven and serve at once, straight from the dish.

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