Potato, Spinach & Leek Cheesy Bake

The other day, it got to 6pm and I thought “Oh crap! I had better make something for dinner!” This doesn’t usually happen to me because I am a planner so usually prep something for dinner during the day if I can as the evening can be a busy and hectic time getting bubba to bed so I like to be prepared. However, on this occasion I was slacking I have to admit so off I pootled to the cupboard to make something for everyone for dinner – “Oh bo****ks!” I hadn’t been to the supermarket so needless to say the cupboards and fridge were pretty bare and there was no way I was going now so something just needed to be scrapped together – and here comes the birth of one of the tastiest meals I have had in a long time made from oldish potatoes and a few other fridge and cupboard items that always seem to be hanging around!

Ingredients (serves 2-4):

4 – 6 Largish potatoes cut into large chunks (skin on is fine) or a bag of New Pots cut up

1-2 Onions, sliced

1 Garlic Clove, crushed

2-4 Leeks, sliced

A bag of spinach or

4-6 blocks of frozen spinach

Olive oil

Salt and Pepper

A tub of soft cheese (e.g. Philadelphia)

350ml Milk (I used skimmed)

2 Tbsp Wholegrain Mustard (though any will do)

A mound of grated cheese

(The amounts are random because you can add more or less depending on what you have and how much you want to make – I had random amounts but will make more when I do it again!)

Method

1. First of all take a large pan and put on a medium heat and heat some olive oil. Then add the chopped potato and cook until slightly brown and softened (they will need turning and stirring every so often).

2. Meanwhile, take a saucepan and put on a low-mid heat with some olive oil and add the leak, onions and garlic. Pop a lid on and let them sweat down until soft and transluscent. Then add in the spinach and some salt and pepper and pop the lid back on for 5 minutes.

3.  Pre-heat oven to 180 degrees. Take a large oven dish and tip in the potatoes and add the spinach, leek and onion and mix with the potatoes.

4. In a seperate dish, mix the soft cheese, mustard, and milk together until smooth and creamy. Add all but a little of the grated cheese and finish mixing together and then pour over the mixture in the oven dish and then sprinkle the remaining grated cheese on top. Pop into the oven for approx. 30 minutes or until the top is golden and the sides are bubbling. Take from the oven and serve immediately – I chose to serve this with a crisp salad and a vegetarian chicken fillet nom nom nom!

Once again slimmers, you can use this one too just use half fat cheese, lightest philly, skimmed milk and spray oil instead of olive oil! If you like some heat, stir some chilli or cayenne pepper into the cheesy sauce and enjoy!

Yummy!