Gratin d'Épinards au Comté (Spinach and Comté Gratin)
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Ingredients
- 500 g baby spinach leaves
- 120 g comté cheese, grated
- 150 ml double cream
- 2 garlic cloves
- 0.25 tsp nutmeg, grated
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 350 kcal
- Protein
- 12.5 g
- Carbohydrate
- 3.4 g
- of which sugars
- 1.7 g
- Fat
- 31.5 g
- of which saturates
- 19.6 g
- Fibre
- 2.8 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6) and butter a gratin dish.
- 2
Melt the butter in a large pan and cook the garlic for 30 seconds, then add the spinach in batches and wilt for 3-4 minutes. Drain off any excess liquid.
- 3
Stir in the double cream and nutmeg and season well.
- 4
Tip into the gratin dish and scatter with the comté cheese.
- 5
Bake for 15-18 minutes until golden and bubbling.
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