Potato and Spinach Casserole

Name: Potato and Spinach Casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 30 g Butter or margarine; 30 g Flour; 250 ml Milk; 250 ml Vegetable broth; 200 g Feta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1–2 Splash of lemon juice; 175 g Onions; 3 Garlic cloves; 450 g young leaf spinach; 2 TABLESPOONS Olive oil; 1.2 kg Potatoes

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

30 g Butter or margarine
30 g Flour
250 ml Milk
250 ml Vegetable broth
200 g Feta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1–2 Splash of lemon juice
175 g Onions
3 Garlic cloves
450 g young leaf spinach
2 TABLESPOONS Olive oil
1.2 kg Potatoes

Directions

1
Melt the fat in a pot. Stir in flour, sweat briefly. Add milk and stock little by little while stirring. Bring to the boil, simmer for 6-8 minutes, remove from heat. Crumble 100 g cheese into the sauce and melt while stirring.
2
Season to taste with salt, pepper, nutmeg and lemon juice. Remove from heat.
3
Peel onions and garlic and cut into small pieces. Clean and wash the spinach and let it drain in a sieve. Heat olive oil in a tall, wide pot. Fry the onions and garlic for 2-3 minutes, turning them over.
4
Add the spinach, cover and let it collapse for 2-3 minutes. Season to taste with salt, pepper and nutmeg.
5
Peel and wash the potatoes and slice them finely. Layer a thin layer of potato slices in an ovenproof casserole dish (19 x 27 cm; 6 cm high). Season with salt and pepper. Spread the spinach on top and pour on some béchamel sauce.
6
Spread the remaining potatoes on top and pour the rest of the sauce over it. Sprinkle with 100 g cheese and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes.
7
Remove and serve immediately.