Potato gratin with cooked ham and leaf spinach

Name: Potato gratin with cooked ham and leaf spinach
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 30 g Butter or margarine; 25 g Flour; 1/4 l Milk; 1/4 l Vegetable broth (instant); 1 kg leaf spinach; 1 medium onion; 1 Garlic clove; 1 TABLESPOON Oil; 7-10 Tbsp grated nutmeg; 4 discs cooked ham (approx. 50 g each); 100 g medieval Gouda cheese; 7-10 Tbsp Herbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
30 g Butter or margarine
25 g Flour
1/4 l Milk
1/4 l Vegetable broth (instant)
1 kg leaf spinach
1 medium onion
1 Garlic clove
1 TABLESPOON Oil
7-10 Tbsp grated nutmeg
4 discs cooked ham (approx. 50 g each)
100 g medieval Gouda cheese
7-10 Tbsp Herbs

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. In the meantime melt fat in a pot. Stir in flour and sauté for about 5 minutes at low heat. Stir in milk and stock and simmer for about 10 minutes, stirring occasionally.
2
Clean, wash and drain the spinach. Cook spinach briefly in boiling salted water. Rinse in cold water, remove and drain. Peel onion and garlic and dice finely.
3
Heat oil in a pan and sauté both in it. Add the spinach, flip through briefly and season with salt and nutmeg. Drain the potatoes, rinse and peel. Cut the potatoes into slices about 5 mm thick.
4
Spread some béchamel on an ovenproof dish (approx. 30x32 cm; 3 litres capacity) and cover with 1/3 of the potato slices. Spread some béchamel on it and spread half of the spinach on top.
5
Place 2 slices of ham on top. Spread some béchamel on it again. Add the second 1/3 of the potatoes and spread the remaining spinach on top. Place the rest of the ham on top, spread some béchamel on top and cover with the rest of the potatoes in flakes.
6
Spread the rest of the béchamel on top. Grate the cheese coarsely and put it on the casserole. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Remove and serve garnished with herbs.