Creamy Tuscan Potato Bake recipe

Step 1

Halve 1 garlic clove. Rub cut side of garlic all over a 6cm-deep, 23cm x 32cm oval baking dish. Crush remaining garlic into a medium saucepan. Add potato, milk, cream and bay leaf. Season with salt and pepper. Stir to combine. Bring to the boil over high heat. Reduce heat to medium-low. Gently simmer for 15 minutes. Discard bay leaf.

Step 2

Meanwhile, squeeze mince from sausages. Discard casings. Heat oil in a large frying pan over medium-high heat. Break sausages into small chunks. Add to pan. Cook, stirring, for 4 minutes or until browned. Set aside.

Step 3

Preheat oven to 200°C/180°C fan-forced. Squeeze spinach to remove excess moisture. Using a slotted spoon, spoon potato into prepared dish, alternating with spinach, tomatoes, sausage and basil. Pour 1 cup milk mixture over (see notes). Sprinkle with cheese. Bake for 30 minutes or until bubbling and golden. Stand for 10 minutes. Serve sprinkled with extra basil.