Ingredients

Step by step

1. Bring a large pan of salted water to the boil and cook the potatoes for 20 minutes until tender, then drain in a colander and leave for 10 minutes, before coarsely grating into a large bowl, discarding the ends which may become sticky – you can wear rubber gloves for this. Drizzle over 4 tablespoons of oil, season well and gently turn over a couple of times, then leave to cool. Heat 1 tablespoon of oil in a large saucepan over a medium heat and add the garlic.
2. Put half the spinach in a colander and run under cold water to dampen. Add to the pan, cover and cook for 4 minutes, stirring halfway through. Tip the contents of the pan into a bowl, and cook the remaining spinach in the same way, without the garlic, then combine with the first batch and leave to cool slightly.
3. Drain the spinach into a colander and press out the excess liquid. Return it to the bowl, season with salt, pepper and nutmeg, then mix in the mozzarella and half the Gorgonzola. Scatter half the grated potatoes over the base of a 20cm x 30cm shallow ovenproof dish.
4. Spread over the spinach and cheese mixture, levelling it and gently pressing down with your hands, then layer with the remaining potato, this time leaving it craggy. Mix the breadcrumbs with the thyme leaves and the remaining oil, season. Scatter over the top.
5. Dot with the crème fraîche and scatter over the remaining Gorgonzola.
6. To finish, preheat the oven to 200°C, fan 180°C, gas 6, and bake uncovered for 1 hour – until hot and the top is golden and crusty.