A deliciously creamy layered bake with a crunchy nutty topping. It’s so easy to make using store creme fraiche for a creamy cheesey finish, and a squeeze of lemon giving it a beautiful middle eastern vibe. I used plant based creme fraiche here but regular would work too! ☺
Serves 4
INGREDIENTS
1 leek, finely sliced
3 cloves of garlic, minced
250g spinach
1 tbsp zaatar
1 tsp Turkish red pepper flakes
1 lemon, zested, sliced into wedges
1 small bunch of parsley, roughly chopped
3 potatoes, 500g, finely sliced on a mandolin
250g plant based crème fraiche
200g walnuts
20g panko breadcrumbs
METHOD
1. Preheat the oven to 180C fan.
2. Heat a frying pan with olive oil over a medium heat. Add the leek and garlic and cook until softened and starting to caramelise. Add the spinach and cover the pan to wilt. Add the zaatar, red pepper flakes, lemon zest and parsley. Season with salt and pepper.
3. Place the walnuts in a food processor and pulse until finely chopped.
4. Lightly grease the base of a 20cm baking dish and layer with half of the sliced potatoes, slightly overlapping. Season and spread over half the crème fraiche, top with half the spinach mix and half the walnut crumb.
5. Repeat with another layer of potatoes, crème fraiche and spinach. Finish with the remaining walnuts and scatter over the breadcrumbs. Drizzle with olive oil and place in the oven for 40 minutes until the potatoes are cooked through and the top is crisp and golden. Use a cutlery knife to check the potatoes. Squeeze over the lemon wedges to serve.
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