Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]

Instructions

1. Put spinach in a bowl. Pour over boiling water and leave to soak for a few minutes. Drain in a colander squeezing out as much water as possible. Set aside.
2. Preheat the oven to 180°C/350°F/Gas 4.
3. Butter an oven proof dish. Wipe the dish with a semi-crushed garlic clove.
4. Heat single cream in a saucepan. Add 1 crushed garlic clove, goat cheese (rind removed) and thyme. Whisk until cheese has melted. Season with salt & pepper. Remove from heat and set aside.
5. Spread drained spinach at the bottom of the oven proof dish.
6. Peel Jerusalem artichokes and cut in thin slices (around 0.4 mm / 2/5 inch). You might find it easier to do this with a mandoline.
7. Peel potatoes and cut into thin slices (around 0.8 mm / 0.3 inch).
8. Spread Jerusalem artichokes and potatoes on top of spinach. Season lightly with salt & pepper.
9. Pour cheese sauce on top to cover vegetables evenly.
10. Cook for around 40mins until vegetables are soft. You can check by inserting a knife in the bake.

• Servings : 4
• Ready in : 70 Minutes
• Course : Entertaining, Family Meals, Kids' Favourites
• Recipe Type : December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes
• Ingredient : Jerusalem Artichokes, Potato, Spinach