Ingredients

• 450g/1 lb potatoes

• 1 garlic clove, crushed

• 3 spring onions, thinly sliced

• 150ml/1/4 pint single cream

• 250ml/8 fl oz milk

• 225g/8 oz frozen chopped spinach, thawed

• 115g/4 oz grated mature Cheddar cheese

• 25g/1 oz pine nuts

• salt and ground black pepper

• lettuce and tomato salad, to serve

Serves 2

Method:

1. Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large, heavy-based, non-stick frying pan.

2. Scatter the crushed garlic and sliced spring onions evenly over the potatoes.

3. Pour the cream and milk over the potatoes. Place the pan over a gentle heat, cover and cook for 8 minutes or until the potatoes are tender.

4. Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly. Cover the pan with a tight-fitting lid and cook for 2 minutes more.

5. Season to taste with salt and pepper, then spoon the mixture into a gratin dish. Preheat the grill.

6. Sprinkle the grated cheese and pine nuts over the spinach mixture. Lightly toast under the grill for 2-3 minutes until the topping is golden.

7. A simple lettuce and tomato salad makes an excellent accompaniment to this dish.