Creamy Saag Paneer Potato Bake

By Sprig Originals ✓ · cooked up in Sprig

Thin slices of potato layered with spiced cream, chopped spinach and cubes of paneer, then baked until the top is bubbling and golden. It is a spiced take on a potato gratin that feeds a family from one dish, needs no pre-cooking on the stove, and reheats beautifully the next day.

Ingredients

• 1 tbsp butter, for the dish
• 2.5 lb Yukon Gold potatoes, peeled
• 10 oz frozen chopped spinach, thawed
• 8 oz paneer, cut into 1/2-inch cubes
• 1.5 cup shredded low-moisture mozzarella

• 1.5 cup heavy cream
• 1 cup whole milk
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.25 tsp cayenne pepper
• 1.75 tsp kosher salt

Instructions

1. Heat the oven to 375°F (190°C) and rub a 9x13-inch baking dish generously with the butter. Squeeze the thawed spinach hard in your hands or in a clean towel until no more water comes out, then pull it apart so it is not clumped.
2. In a large bowl, whisk together the cream, milk, garlic, ginger, garam masala, cumin, turmeric, cayenne and salt.
3. Slice the potatoes about 1/8 inch (3 mm) thick, using a mandoline or a sharp knife, and drop them straight into the bowl of spiced cream. Toss with your hands until every slice is coated.
4. Lift out half the potato slices and shingle them over the base of the dish in an even layer. Scatter over the spinach and the paneer cubes, then arrange the remaining potatoes on top and pour over every drop of the spiced cream left in the bowl. Press the surface flat with your palm so the liquid comes up around the potatoes.
5. Cover tightly with foil and bake for 55 minutes.
6. Remove the foil, scatter the mozzarella evenly over the top, and bake uncovered for a further 25 to 30 minutes, until the cheese is golden and a knife slides through the centre with no resistance.
7. Let the bake rest for 15 minutes before cutting into squares — this lets the cream set so the portions hold together.

Chef's tips

Nutrition (per serving, estimated)

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