Serves 4
Preparation time 10 minutes
Cooking time 35 minutes
625 g (1¼ lb) potatoes, peeled and thinly sliced
500 g (1 lb) spinach leaves
200 g (7 oz) mozzarella cheese, grated
4 tomatoes, sliced
3 eggs, beaten
300 ml (½ pint) whipping cream
salt and pepper
Cook the potato slices in a large saucepan of salted boiling water for 5 minutes, then drain well.
Cook the spinach, meanwhile, in a separate saucepan of boiling water for 1–2 minutes until just wilted. Drain in a colander, then squeeze out the excess water.
Grease a large ovenproof dish and line the bottom with half the potato slices. Cover with the spinach and half the mozzarella, seasoning each layer well with salt and pepper. Cover with the remaining potato slices and arrange the tomato slices on top. Sprinkle with the remaining mozzarella.
Whisk together the eggs and cream in a bowl and season well with salt and pepper. Pour over the ingredients in the dish.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes until bubbling and golden. Serve immediately with a salad and crusty bread.
For tomato, lime & basil salad, to serve as an accompaniment, slice or quarter 1 kg (2 lb) tomatoes while the gratin is baking and arrange in a large serving bowl. Scatter over ½ red onion, thinly sliced, and a handful of basil leaves. Whisk together 4 tablespoons olive oil, 2 tablespoons chopped basil, 1 tablespoon lime juice, 1 teaspoon grated lime rind, ½ teaspoon clear honey, 1 crushed garlic clove and a pinch of cayenne pepper. Season with salt and pepper. Whisk again and pour over the salad. Cover and leave to stand at room temperature for about 30 minutes, to allow the flavours to mingle. Serve with the gratin.