Potato and Spinach Casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 15 minutes. Meanwhile peel onion and garlic and dice finely. Peel, wash and chop the carrots. Clean the spinach and wash it thoroughly. Heat the oil in a pot.

2. 2

   Sauté onions, garlic and carrots in it. Add 3-4 tablespoons of water and steam covered for about 5 minutes. Add the spinach to the carrots shortly before the end of the cooking time and let it collapse. Season with salt, pepper and nutmeg. Leave to cool slightly. Drain the potatoes, rinse with cold water and peel off the skin. Let the potatoes cool down and cut into slices. Put the spinach and the carrots in a large casserole dish. Stir cream, milk and blue cheese until smooth. Season with salt and pepper and pour over the vegetables.

3. 3

   Drain the potatoes, rinse with cold water and peel off the skin. Let the potatoes cool down and cut into slices. Put the spinach and the carrots in a large casserole dish. Stir cream, milk and blue cheese until smooth. Season with salt and pepper and pour over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. Coarsely grate the Gouda and sprinkle over the casserole dish about 15 minutes before the end of the baking time

Nutrition Facts

KCAL
480 kcal

CARBS
32 g

FATS
31 g

PROTEINS
18 g