60 Minutes
Spinach and Mushroom tartiflette

Spinach and Mushroom tartiflette

A delicious layered dish of potatoes, spinach, onions, smoked cheese, gruyere cheese and mushrooms served with a tomato and green salad with mustard and honey dressing

This recipe is a SoCook creation

How it's doneDirections

Step 1

Set the oven to 200C 400F or gas mark 6.

Step 2

Peel and slice the potatoes.

Step 3

5 Minutes

Add some boiling water to the pan.

Place the potatoes in the pan cook for 5 minutes drain the potatoes.

Step 4

Defrost the spinach in a pan or microwave.

Squeeze as much liquid as possible from the spinach.

Step 5

10 Minutes

Wash and slice the mushrooms.

Heat a frying pan add the mushrooms and cook for 10 mins.

Set aside

Step 6

Peel and chop the onion(s) finely.

Step 7

Peel and crush the garlic using the garlic crusher or chop finely.

Step 8

3 - 4 Minutes

Heat a frying pan.

Add the butter and the onions, cook for 3 to 4 mins.

Step 9

4 - 6 Minutes

Add the garlic to the frying pan cook for a minute or two.

Add the flour cook for 3 to 4 mins.

Step 10

Lightly butter the oven proof dish

Step 11

Add the stock cube to boiling water.

Add the cream to the stock

Step 12

Grate the cheese.

Step 13

Create layers starting with potato, add a little cream sauce with each layer.

Create a layer of spinach next create a layer of onion then create a layer of mushroom, finally add a layer of cheese.

Step 14

30 Minutes

Repeat the layers but reserve a little cheese.

Finish with a layer of potatoes and cook for 30 mins.

Step 15

10 Minutes

Remove from the oven.

Sprinkle with cheese then return to the oven and cook for 10 mins or until golden brown.

Step 16

Wash mixed leaves and place in a serving bowl.

Place a cross on the top of the cucumber then slice the cucumber to form quarters, sprinkle over the salad leaves.

Wash the cherry tomatoes and then slice in half. sprinkle over the salad leaves.

Step 17

Mix the dressing ingredients together.

Step 18

Remove from the oven.

Serve a portion with salad, serve immediately.

What you needIngredients

Servings 2
  • 1 Chopping Board
  • 1 Large Knife
  • 2 Medium Bowls
  • 1 Garlic Crusher
  • 1 Medium Pan
  • 2 Large Frying Pans
  • 1 Over Proof Dish
  • 500 grams Mushrooms
  • 350 gram Potatoes
  • 150 grams Frozen Spinach
  • 1 tbsp Olive Oil
  • 1 Onion
  • 1 Garlic Glove
  • 15 grams Butter
  • 40 grams Smoked Cheddar Cheese
  • 1 tbsp Plain Flour
  • 100 ml Double Cream
  • 1/4 Vegetable Stock Cube
  • 100 ml Boiling Water
  • 50 grams Gruyere Cheese
  • Black Pepper - to taste
  • Salt - to taste
  • 100 grams Cherry Tomatoes
  • 1/4 Cucumber
  • 40 gram Salad Leave
  • 1.5 tbsp Red Wine Vinegar
  • 2 tbsp Olive Oil
  • 2 tsp Wholegrain Mustard
  • 3 tsp Honey
  • Salt - to taste
  • Black Pepper - to taste

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