The The recipe (inspired by the Complete Vegetarian cookbook by Nicola Graimes) calls for cream and milk - I used almond milk with ground flax seed and it worked wonderfully.
Serves 2.
Delicious with a nice green salad.
- Two medium sized potatoes, sliced thinly (wafer size)
- 1 garlic clove, crushed
- 1 green onion, chopped
- 1 2/3 cups almond or soy milk
- 1 tablespoon ground flax seed
- Pinch of salt
- Pepper to taste - I used a teaspoon of red/black ground pepper combo because we like it spicy
- 8 oz fresh spinach
- 1 teaspoon olive oil
- 1 cup grated cheese - I used half Parmesan and half Gouda
- 1/4 cup pine nuts
- Preheat your oven to 200 C / 400F.
- Spread the potato slices in a heavy, non-stick frying pan. They should overlap. Sprinkle the garlic and onions evenly over the potatoes.
- Whisk together the milk, flax, salt, and pepper in a small bowel. Pour mixture over the potatoes.
- Place frying pan over preheated burner and cook on medium-high heat until potatoes are tender. About 12 minutes. Prick with a fork to check them.
- Meanwhile, saute the spinach with the olive oil until just wilted. Set aside.
- When the potatoes are tender, spread the spinach over the top of them and cook for two more minutes.
- Transfer the potatoes - with all the sauce - to an oven-proof dish (use your fry pan if you can...I don't have an oven-proof one...yet. I guess I need a bigger oven too.). Sprinkle potatoes with cheese and pine nuts.
- Bake for 20 minutes - cover with foil if the top starts to burn, but let the topping get crispy.
- Serve immediately.
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