For the Creamed Spinach:
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion & crushed garlic and sauté until soft, 5-7 minutes.
Cut the baby spinach into strips and stir through the onions, 1 cup at a time until wilted.
Drain any excess water from the wilted spinach mixture and discard.
Mix ¼ cup of cream with the Knorr Thick White Onion Soup to form a paste. Add the rest of the cream, mix well and add to the spinach.
Stir well & simmer until slightly reduced and thickened. Season to taste.
Allow to cool.
For the Potato Bake:
Pre-heat the oven to 200°C & grease a baking dish.
Combine the cream, salt and pepper and garlic cloves in a small pot. Slowly bring to the boil, switch off the heat, cover and leave to infuse.
Peel and thinly slice the potatoes. Spread a layer of sliced potatoes into a baking dish.
Top with a generous layer of creamed spinach and another layer of sliced potatoes.
Repeat the process until all the potatoes and creamed spinach has been added -
finishing on a layer of potatoes.
Pour the cream over the potato and spinach layers – do this through a sieve, to remove garlic.
Sprinkle over the grated cheese and cover.
Bake for 1 hour – 1 hour 20 minutes until soft. Uncover and bake a further 10 minutes until golden.
Serve and ENJOY!