Potato Gratin, Spinach & Mushroom Roll

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I love this recipe, it looks much more complicated than it really is. You can substitute the mushrooms with minced beef, also cured meats work well too!

Serves 6, prep time 25 minutes, cooking time 45-50 minutes

INGREDIENTS
FOR THE GRATIN
1 large potato
150g grated mozzarella
1 tsp of mixed herbs

1 free-range egg beaten
50g grated parmesan
1 tsp of mustard seeds
Salt & pepper

FOR THE FILLING
450g cooked spinach
250g ricotta cheese
1 tsp of smoked paprika spice
1 tbsp of unsalted butter
400g chopped mushrooms
1 garlic clove chopped
2 tbsp of mushroom soya sauce

METHOD

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Preheat the oven to 180 degrees, grease and line a 35 x 25cm baking sheet. Using a mandolin thinly slice the potato, rinse, drain then dry on some paper towel. Line the baking sheet with half of the mozzarella.
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Next, layer on the potato on the baking sheet, overlapping each slice. Top with the remainder of the mozzarella, mixed herbs, then bake for 30 minutes.
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Meanwhile, prepare the filling. Place the spinach with half a cup of water in a bowl, cover and cook in the microwave for three minutes, drain and leave to cool.
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Over a medium heat melt the butter with the garlic, paprika and mushrooms. Stirring occasionally, cook until soft, remove from the heat and allow to cool.
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Next, in a large bowl combine the spinach, ricotta cheese, mixed spice and season. Remove the potato from the oven and leave to cool, long enough so that you can handle the baking tray.
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Lift the paper to loosen the potato. Evenly spread over the spinach. Add the mushrooms, then from the narrowest side lift the potato sheet and roll.
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Place the roll in the centre of the tray, brush with egg, top with parmesan, mustard seeds, then bake for 20 minutes. When the outside is golden remove from the oven, slice and serve.
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