Creamed Spinach & Kūmara Bake
Made with pantry staples, this recipe for Creamed Spinach & Kūmara Bake is a hearty dish that works as a main or a side – and is sure to be favourite of many!
Ingredients
- 1 brown onion, finely chopped
- 300 mL cream
- 3/4 cup milk
- 2 large potatoes, thinly sliced
- 1/3 cup grated parmesan
- 500 grams frozen spinach, thawed, drained
- 1 large kūmara, thinly sliced
- 10 grams butter
- 1 pinch salt and pepper
- 1 teaspoons olive oil
- 1 brown onion, finely chopped
- 300 mL cream
- 3/4 cup milk
- 2 large potatoes, thinly sliced
- 1/3 cup grated parmesan
- 500 grams frozen spinach, thawed, drained
- 1 large kūmara, thinly sliced
- 10 grams butter
- 1 pinch salt and pepper
- 1 teaspoons olive oil
- Step 1 of 5Preheat oven to 220°C (200°C fan-forced). Oil a deep 25cm x 30cm baking dish.
- Step 2 of 5Melt butter with oil in a large frying pan. Cook onion until soft. Add spinach, half of the cream and ½ cup of the milk. Cook, stirring for 2 minutes. Season to taste.
- Step 3 of 5Place a third of the kūmara and a third of the potato, slightly overlapping, in the dish. Spread with half the spinach mixture. Repeat layering, ending with kūmara and potato.
- Step 4 of 5Combine remaining cream and milk and pour over the top. Sprinkle with cheese.
- Step 5 of 5Bake, covered, for about 1 hour or until potato is tender. Uncover and bake for a further 10 minutes or until browned.
Method
- Step 1 of 5Preheat oven to 220°C (200°C fan-forced). Oil a deep 25cm x 30cm baking dish.
- Step 2 of 5Melt butter with oil in a large frying pan. Cook onion until soft. Add spinach, half of the cream and ½ cup of the milk. Cook, stirring for 2 minutes. Season to taste.
- Step 3 of 5Place a third of the kūmara and a third of the potato, slightly overlapping, in the dish. Spread with half the spinach mixture. Repeat layering, ending with kūmara and potato.
- Step 4 of 5Combine remaining cream and milk and pour over the top. Sprinkle with cheese.
- Step 5 of 5Bake, covered, for about 1 hour or until potato is tender. Uncover and bake for a further 10 minutes or until browned.
Nutrition per serving
1372 Kilojoules
Protein7 grams
Fat25 grams
Carbs18 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 220°C (200°C fan-forced). Oil a deep 25cm x 30cm baking dish.
- Step 2 of 5Melt butter with oil in a large frying pan. Cook onion until soft. Add spinach, half of the cream and ½ cup of the milk. Cook, stirring for 2 minutes. Season to taste.
- Step 3 of 5Place a third of the kūmara and a third of the potato, slightly overlapping, in the dish. Spread with half the spinach mixture. Repeat layering, ending with kūmara and potato.
- Step 4 of 5Combine remaining cream and milk and pour over the top. Sprinkle with cheese.
- Step 5 of 5Bake, covered, for about 1 hour or until potato is tender. Uncover and bake for a further 10 minutes or until browned.