By Nompumelelo Shange

by Tia

Serves 6-8


  • 5 medium potatoes
  • 125g baby spinach
  • 2 tablespoons butter
  • 1 teaspoon crushed garlic
  • 2 sprigs spring onion
  • 3 sprigs thyme
  • 250ml fresh cream
  • 100ml fresh milk
  • 350g mozzarella cheese
  • salt
  • pepper


  1. Peel and thinly cut the potatoes into round slices.
  2. Heat the butter in a pot and add garlic, thyme, and spring onion. Sauté until fragrant.
  3. Add the milk, season with salt and pepper, then add 250g mozzarella and slightly heat until it thickens into a sauce. You add cream then baby spinach & cool for 5 minutes.
  4. In an oven-proof dish, add the sliced potatoes and sauce so the potatoes are covered.
  5. Top with the remaining 100g of mozzarella. Place in a preheated oven and bake for 90 minutes at 180˚C. Cool and serve.

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