Potatoes florentine

Ingredients

500 g	Potatoes, peeled (Main)
1 Tbsp	Butter
1	Shallot, diced
2 tsp	Plain flour
¾ cup	Milk
75 g	Tasty cheese, shredded
2 cups	Baby spinach, firmly packed
4	Eggs (Main)
1 Tbsp	Milk

Directions

1. Heat the oven to 180C.
2. Very thinly slice the potatoes and layer in a 4-cup baking dish. Sprinkle with 2 tablespoons of water. Cover and microwave on high power for 5-6 minutes or until very tender. Drain.
3. Meanwhile, melt the butter in a small pan and sauté the shallot, until softened. Stir in the flour then slowly stir in the milk. Add the cheese. Pour evenly over the potatoes.
4. Microwave the spinach, until limp. Place on top of the cheese sauce.
5. Beat the eggs, milk and salt and pepper to season until well combined. Pour over the potato. Bake for 30 minutes, until puffy, golden and set.
6. Great served topped with crispy bacon or ham and diced tomatoes.

See more of Jan's brunch recipes

• Brunch torta
• Crepes suzette
• Michael's muesli trifles