Autumn Gratin

Name: Autumn Gratin
Ingredients: 1½ lb (700 g) potatoes, peeled and thinly sliced; Sea salt and freshly ground black pepper; Fresh parsley or chervil, chopped; 8 oz (225 g) spinach; 2 courgettes, sliced; 2 tomatoes, sliced; 1 onion, sliced; 8 fl oz (225 ml) cream

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Summer vegetables struggle to survive against early frosts and lack of sun. Those that survive often lack the potency of summer growth, yet respond well to inclusion in dishes such as the one below.

Ingredients

1½ lb (700 g) potatoes, peeled and thinly sliced
8 oz (225

Side dish
September
Vegetarian

Method

Leave the potatoes to soak in cold water for 10 minutes to reduce the starch. Wash the spinach and wilt briefly in a little hot butter. Allow to cool and roughly chop.

Season the onion, tomato and courgette slices. Layer in a gratin dish with the well-dried potatoes and spinach, seasoning as you go. Put some fresh parsley into the cream and pour over the vegetables. Cook in any way that