- 1 cup (250ml) milk
- 1 garlic clove
- 1kg potatoes, peeled, thinly sliced (a mandoline is ideal)
- 500g fresh ricotta
- 2 tablespoons finely chopped chives
- 1/2 cup (40g) finely grated parmesan
- 2 tablespoons sour cream
- 1 1/2 cups (180g) frozen peas, blanched, refreshed, drained
- 2 cups (70g) baby spinach
- 10g unsalted butter, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cups mixed salad leaves
- Step 1Preheat the oven to 200°C and grease a 20cm springform cake pan.
- Step 2Place milk, garlic and potato in a large saucepan with 3 cups (750ml) water. Bring to the boil, then reduce heat to medium-low and simmer for 6-8 minutes until the potato slices are just tender – they should hold their shape and retain a bite. Drain potato, discarding the garlic, and set aside.
- Step 3Combine ricotta, chives and half the parmesan in a bowl and season. Place sour cream and 1 cup peas in a separate bowl and season, then use a fork to roughly crush.
- Step 4Arrange one-third of the potato in an even layer in the cake pan and season. Spread with half the ricotta mixture, then top with 1 cup spinach leaves. Arrange another third of the potato on top, season, then spread with crushed peas. Top with the remaining 1 cup spinach, then the remaining ricotta mixture and finish with a layer of the remaining potato. Season, then sprinkle with remaining 1/4 cup (20g) parmesan and dot with butter. Bake for 30 minutes or until golden and bubbling. Cool in the pan for 5 minutes.
- Step 5Meanwhile, whisk lemon juice and oil together and season. Toss salad leaves and remaining 1/2 cup peas with dressing.
- Step 6Run a knife around the edge of the bake to loosen, then remove from pan. Cut into wedges and serve with salad.
All nutrition values are per serve
- Author: Jessica Brook & Phoebe Wood
- Image credit: Mark Roper
- Publication: Taste.com.au