Harrogate Blue Potato Gratin

Instructions

• Preheat the oven to Gas Mark 3, 170°C, fan 150°C. Grease a shallow ovenproof dish.
• Wash the spinach, put it in a large saucepan, cover and cook on a medium heat until the leaves are just wilted, shaking the pan from time to time. Drain well, allow to cool and squeeze out excess water. Roughly chop and put in a bowl. Add the nutmeg and paprika, season and mix well.
• Slice the potatoes thinly (about 0.5cm thick)
• In an oven proof sauté pan or an oven proof dish, add the cream and the potatoes over medium heat and bring them up to a simmer
• Season with salt and pepper
• If the pan looks too dry you can add more cream (or water). The potato slices should be about 3/4 covered
• Cover and simmer for about 15 minutes, until the potatoes are just starting to get tender
• Add the Harrogate Blue and allow to melt in for a few minutes
• Add the baby spinach, and stir it in
• Top with the gruyere cheese
• Sprinkle evenly with the remaining cheese, and move the pan into the oven. Bake for about 30 minutes until golden brown and cooked through.