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300ml lactose free cream

2 sprigs thyme or rosemary

250g bag frozen spinach

freshly grated nutmeg

Lactose free butter, for greasing

850g potatoes, peeled and thinly sliced (about 3mm thick)

25g grated hard cheese, such as cheddar, Parmesan or veggie alternative


Heat oven to 200C/180C fan/gas 6. Put the lactose free cream and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.

Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.

Grease an ovenproof dish generously with lactose free butter and spread half the potato slices across the bottom. Top with a layer of spinach, then the remaining potato.

Pour over the lactose free cream mixture, through a sieve to remove the herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.

Recipe adapted from: Good Food

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