Creamed Spinach and Kumara Bake

clock 15 minutes + 1 hour 20 minutes bowl Serves 6


  • 10g butter
  • 1 tsp olive oil
  • 1 brown onion, finely chopped
  • 500g frozen spinach, thawed, drained
  • 300ml cream
  • 3/4 cup milk
  • Salt and pepper
  • 1 large kumara, thinly sliced
  • 2 large potatoes, thinly sliced
  • 1/3 cup grated Parmesan cheese
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  • 1. Preheat oven to 220°C (200°C fan-forced). Oil a deep 25cm x 30cm baking dish.

  • 2. Melt butter with oil in a large frying pan. Cook onion until soft. Add spinach, half of the cream and ½ cup of the milk. Cook, stirring for 2 minutes. Season to taste.

  • 3. Place a third of the kumara and a third of the potato, slightly overlapping, in the dish. Spread with half the spinach mixture. Repeat layering, ending with kumara and potato.

  • 4. Combine remaining cream and milk and pour over the top. Sprinkle with cheese.

  • 5. Bake, covered, for about 1 hour or until potato is tender. Uncover and bake for a further 10 minutes or until browned.

  • Per Serve

  • • Energy 1372kj • Protein 7g • Total Fat 25g • Saturated Fat 15g • Carbohydrates 18g • Sugars 7g • Sodium 87mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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