POTATO-CHEESE-SPINACH SOUFFLE

INGREDIENTS

potatoes boiled and slices into thin rounds   3
to marinate the potatoes
oil 2-3 tsp
lime juice  2 tsp
salt to taste
spice pdr.  1 tsp
mix well, let it marinate for at least 10 minutes.

For the sauce

butter 2 tbsp
onion  2 tbsp
green chillies finely chopped 2-3 tsp or to taste
corn cooked and slightly mashed   1/2 cup
spinach washed and finely chopped  1 cup
salt to taste( as cheese is added, add less salt)
spice pdr. 1/2 tsp
milk  1 cup
cream  2 tbsp ( optional)
water 1/2 cup
all purpose flour 2 tbsp
grated cheese  3/4 cup ( keep 1/2 of it to sprinkle before baking)

METHOD
heat butter in a heavy pan, add onion, green chillies saute till light pink, add corn, spice pdr.
mix well, add spinach, cook till spinach is done, add flour, fry well for 2-3 minutes.
add milk,stirring continuously, so no lumps are formed, add cream of using, if too thick,add little water, the sauce has to be quite thick, add cheese, mix well & keep.
in an oven safe dish, grease it, spread a thick layer of potatoes in the bottom, spread the sauce evenly on top
sprinkle the remaining cheese on top evenly
bake in a preheated oven at 180 deg. C for about 15 minutes or till cheese melts & is light brown in top.
serve it hot.




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