Potato dauphinoise florentine

This I discovered by accident but its a perfect winter comfort dish. Keeps the veggies happy too. It's delicious but you will suffer a serious cream-coma after eating. Beware, it has about 50,000 calories per serving but soooo worth it.
Serves 3-4:



3 large baking potatoes, peeled and thinly sliced
2 x 250 ml pots double cream (pref organic) - you may not need all of the 2nd pot.
2 large cloves garlic - grated
1 large double handful of baby spinach leaves (washed thoroughly)
A nice chunk mature cheddar

Wash and soak the spuds for half an hour in cold, fresh water then remove and pat dry then season with salt and black pepper. Preheat the oven to 160-180. In a ceramic baking dish, lay 2 layers of the potatoes then lay the spinach leaves and sandwich the rest of the potatoes on the top. Pour the cream over the spuds making sure to cover as much as possible. Fill with cream until the top layer is just sitting proud of the cream. Grate the cheese and garlic and season with more black pepper and a splash olive oil on the top and cook

for 45 mins or until the top is crispy and brown. Sit for a few minutes before serving.

Clear the rest of the day and hit the sofa.