| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 kg spinach chopped
- 6 pcs smoked bangus fillet
- 15 grams butter melted
- 1/4 cup evaporated milk
- 1 cup all-purpose cream
- 1/2 cop edam cheese grated
- 2 pcs potatoes thinly sliced
- 5 cloves garlic minced
- salt and pepper to taste
- parsley and paprika for garnish
Ingredients
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Instructions
- Mic garlic, butter, evaporated milk and all-purpose cream in a bowl. Season with salt and pepper and set aside.
- In a deep bakeware or gratin dish, arrange the spinach at the bottom of the pan. Drizzle with olive oil and season with sale and pepper.
- Layer the potato slices on top of the spinach then layer with edam cheese.
- Place the fillets on top and drizzle graps with cream mixture. Season with salt and pepper.
- Bake at 160C on bake function for 35 minutes until bubbling and scorched on top.