OUR ONLINE SHOP
Click here to start shopping!
Beautycouture.ie is both an online store filled with super hot bags, jewels & accessories at fab prices AND your favourite online women's magazine filled with the latest beauty & fashion stories, celeb gossip, competition & features! We're 100% Irish and independent! Our store can be accessed from the main menu which you see at the top of the beautycouture.ie home page. We accept all major credit cards, including laser, we also take paypal and even cheques/postal orders.
Okay, not the sort of meal you want to gorge on if you’re trying to get bikini ready, but if you’re having a summer soiree and looking for something that is guaranteed to be a total crowd pleaser then this is it. Ideal to whip out of the oven at a BBQ, its mega lush!
5 large potatoes (I used m&s Chopin variety)
1 pot of half fat crème fraiche
1 pot of half fat cream ( I used m&s thick west country cream)
2 cloves of garlic
3 tsp of Boursin
1 stp french mustard
Cheddar cheese grated
Gruyere cheese grated
1 bag of spinach
Preheat the oven to 200
No need to peel the potatoes, slice thinly (about 1-2cm thick) and place in a pan of salted water. Parboil for about 5 minutes until starting to soften.
Meanwhile in a bowl mix the cream, crème fraiche, boursin, mustard together.
Season well with pepper and salt. Add in the crushed garlic cloves.
Heat in the microwave for a couple of seconds just to get it to a runny consistency, then add in half the grated cheese (about a handful)
Boil a small amount of water in a pan and add in the spinach until it starts to wilt. Drain and squeeze out any excess liquid.
Now drain the potatoes and pat dry on a large tea towel.
Put a layer of the potatoes in an oven proof dish then season and put on a layer of spinach and a sprinkle of cheese.
Continue until you’ve covered the dish.
Then pour over the cream mixture. Don’t worry if it doesn’t cover the potatoes, top up with some milk, but leave room at the top, as it will bubble over if not.
Cover with the last of the spinach and the cheese, cover with foil and bake in the oven for 20 mins, then remove the foil and turn down to 180/190 and cook for a further 25 mins until the potatoes are sofrt and the cheese has melted.
Leave to cool a little before serving.
Keeps well in the fridge for about 3 days.