Creamy potato, spinach and blue cheese bake with toasted walnuts

Instructions

1. 1

   1. Preheat the oven to 190 °C / 375 °F. Grease a medium baking dish with the butter and set aside.

2. 2

   2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the fresh spinach to the skillet in batches and sauté for 2 to 3 minutes until wilted down. Season with part of the salt, black pepper, and dried thyme. Remove from the heat.

4. 4

   4. In a bowl, mix the heavy cream, milk, ground nutmeg, the remaining salt, and a little more black pepper.

5. 5

   5. Arrange a layer of potatoes in the bottom of the baking dish. Add some of the spinach mixture, a little blue cheese, and some chopped walnuts. Repeat the layers, finishing with potatoes on top.

6. 6

   6. Pour the cream and milk mixture evenly over the layers. Cover the dish with aluminum foil and bake for 35 minutes at 190 °C / 375 °F.

7. 7

   7. Carefully remove the foil, scatter the shredded mozzarella over the top, and add the remaining walnuts. Bake for 15 to 20 minutes more at 190 °C / 375 °F, until the potatoes are tender when pierced and the top is golden.

8. 8

   8. Let the bake rest for 10 minutes before serving so it sets and becomes creamier when sliced.