2 small cloves garlic, crushed
1 kg potatoes, peeled & thinly sliced
200g smoked salmon
200g baby leaf spinach
Salt & Pepper
Preheat the oven to 200C.
Warm the cream, milk and crushed garlic in a pan over a gentle heat; watch carefully that it doesn’t boil over.
Place the spinach in a colander in the sink; pour boiling water over to wilt the leaves slightly making it easier to work with. Leave to drain.
Place a layer of the thinly sliced potatoes on the base of a large casserole or baking dish.
Place thinly cut strips of the salmon over the potato and cover with half of the drained spinach leaves. Season with black pepper and very little salt as the salmon provides enough flavour.
Repeat once more with the potato, salmon, spinach and seasoning ending with a third and final layer of potato.
Pour the garlic infused cream mixture over the potato slowly leaving it to work its way through the layers evenly.
Place in a bain marie (a larger deep sided tray filled with boiling water) and cook for 45 minutes until bubbling and golden, rotating if necessary to brown evenly on top. Serve with a green salad.