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Preheat oven to 180°C (350°F).
In a large skillet, heat 1 Tbsp olive oil over medium heat. Add the diced potatoes and cook until golden and almost tender, about 10 minutes. Remove and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, garlic, carrot, and red bell pepper for 5–7 minutes until softened. Add spinach and cook until wilted. Season with salt, pepper, and the mixed spice blend.
Stir in the cooked potatoes and mix everything together.
In a small saucepan, melt 1 Tbsp butter. Add flour and whisk for 1 minute. Slowly add the warm milk, whisking continuously until smooth and thickened. Season with nutmeg, salt, and pepper.
Remove from heat and stir in half of the shredded cheese.
Transfer the vegetable mix to a baking dish. Pour the cheese sauce over it. Top with the remaining cheese and dot with the last tablespoon of butter.
Bake for 20–25 minutes, until bubbling and golden on top. Let rest 5 minutes before serving.
Serving and storage tips:
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