Australian chef, TV presenter and former MasterChef contestant Courtney Roulston has built a loyal following thanks to her relaxed, flavour-first cooking style. The kind that feels achievable for home cooks but still delivers big on comfort and taste.
Thank you for reading this post, don't forget to subscribe!This creamy sundried tomato and spinach potato gratin is a perfect example. Using Potato Utopia’s four cheese gratins as the base, Courtney builds a rich, savoury sauce packed with garlic, herbs and sweet semi-dried tomatoes, with baby spinach adding a fresh, earthy note. Finished with cream, pecorino and a scattering of basil, it bakes into a bubbling, golden dish that works just as well as a cosy weeknight dinner as it does a crowd-pleasing side.
Comforting, creamy and full of flavour, it’s the sort of recipe that proves great cooking doesn’t have to be complicated – just thoughtfully put together.
INGREDIENTS
2 x packs Potato Utopia four cheese gratin (8 pieces)
2 tablespoons oil (I used semidried tomato oil)
1 small red onion, diced
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 tablespoon fresh thyme leaves
½ teaspoon dried chilli flakes -Optional
1 tablespoon plain flour
1 cup (250ml) chicken stock
1 tablespoon tomato paste
Sea salt and pepper to taste
150g baby spinach
½ cup semi-dried tomatoes
150ml thickened cream
40g Pecorino cheese, grated
¼ cup basil leaves to garnish
INSTRUCTIONS
Preheat oven to 180 degrees C. Heat the oil in a large frying pan over a medium heat.
Cook onions and garlic for 2 minutes, or until soft. Scatter in oregano, thyme, chilli flakes and flour, then cook for 1 minute, or until the flour smells toasted.
Stir in the stock until smooth, then add in tomato paste, salt, pepper and spinach.
Cook for 2 minutes, or until the spinach has wilted. Add in semi-dried tomatoes and cream, then stir until it comes to a gentle simmer.
Turn off the heat, then nestle the potato gratins into the sauce. Grate over pecorino cheese, then bake in the oven for 30 minutes, or until golden and bubbling.
Scatter over fresh basil leaves before serving!
