Potato and Spinach Gratin

This recipe was in a budget recipe book, and to be fair, it does quite well at keeping ingredients to a minimum, and using commonly found and cheap ingredients. I have made a few tweaks to the recipe however, to make it more tasty, as the original recipe I found had too much egg (not nice) and was quite bland. So this one should be better!

I made this on a Sunday, so I had it for lunch and dinner, and had leftovers for lunch the next day. Yes, I was pretty sick of it after that haha!

Ingredients - 3 portions
Half a bag of potatoes (1kg ish) - £0.60
Half a bag of spinach (about 200g) - £0.54
300ml double cream - £0.69
Two eggs - £0.16
Mozzarella - £0.50
2 Tomatoes - £0.25
1 Onion - £0.07
1 Clove of Garlic - £0,03
Price per portion - £0.95

1) Slice the potatoes about 0.5cm thick, and boil for about 5 minutes. Using a slotted spoon, take them out and add to a bowl. Put the spinach in to boil for another 5 minutes.

2) Whilst sorting out the spinach and potatoes, add some diced onion to a frying pan with the finely chopped garlic. Fry in oil for about 10 minutes.

3) Whisk the eggs with the cream, and set aside.

4) Layer the potatoes on the bottom of an oven proof dish, followed by spinach (try and press out some of the water whilst transferring from the boiling pan, with the back of a spoon), some onions and garlic and finally some mozzarella. Repeat the layering again, then for the final layer do potatoes, mozzarella and sliced tomatoes.

5) Pour the cream and egg mixture over, and transfer to a preheated oven at 180c for 40 minutes or until golden on the top.