Easy recipe Baby Spinach, Pea Potato Bake Recipe

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one cup (two hundred and fiftyml) milk one garlic (Recipes by ingridients garlic) clove onekg potatoes, peeled, thinly sliced (a mandoline is ideal) about five hundredg fresh ricotta about two tablespoons finely chopped chives one/about two cup (about fourtyg) finely grated parmesan about two tablespoons sour cream (Recipes by ingridients cream) (Recipes by ingridients cream) one one/about two cups (one hundred and eightyg) frozen peas, blanched, refreshed, drained about two cups (seventyg) baby spinach teng unsalted butter, finely chopped one tablespoon lemon juice (Recipes by ingridients juice) about two tablespoons extra virgin olive oil about two cups mixed salad leavesStep one Preheat the oven to two hundredC and grease a about twentycm springform cake pan. Step about two Place milk, garlic (Recipes by ingridients garlic) and potato in a large saucepan with three cups (seven hundred and fiftyml) water. Baby Spinach, Pea Potato Bake Recipe. Bring to the boil, then reduce heat to medium-low and simmer for six-about eight minutes until the potato slices are just tender &ndash they should hold their shape and retain a bite. Baby Spinach, Pea Potato Bake Recipe. Drain potato, discarding the, garlic (Recipes by ingridients garlic) and set aside. Step three Combine ricotta, chives and half the parmesan in a bowl and season. Place sour cream (Recipes by ingridients cream) (Recipes by ingridients cream) and one cup peas in a separate bowl and season, then use a fork to roughly crush. Step four Arrange one-third of the potato in an even layer in the cake pan and season. Spread with half the ricotta mixture, then top with one cup spinach leaves. Baby Spinach, Pea Potato Bake Recipe. Arrange another third of the potato on top, season, then spread with crushed peas. Top with the remaining one cup spinach, then the remaining ricotta mixture and finish with a layer of the remaining potato. Baby Spinach, Pea Potato Bake Recipe. Season, then sprinkle with remaining one quarter cup (about twentyg) parmesan and dot with butter. Bake for about thirty minutes or until golden and bubbling. Cool in the pan for about five minutes. Step about five Meanwhile, whisk lemon juice (Recipes by ingridients juice) and oil together and season. Toss salad leaves and remaining one/about two cup peas with dressing. Step six Run a knife around the edge of the bake to loosen, then remove from pan. Cut into wedges and serve with salad.. Baby Spinach, Pea Potato Bake Recipe.