Potato gratin with spinach

Name: Potato gratin with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 3 TABLESPOONS Oil; 500 g Frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 pck (400 g each) Exchange of jaws (cooling shelf); 2 Tomatoes; 200 g Whipped cream; 100 g Mountain cheese (piece)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Express cuisine in Swabian: Fry filled dumplings crisply from the refrigerator and bake with vegetables for a quarter of an hour.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
3 TABLESPOONS Oil
500 g Frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 pck (400 g each) Exchange of jaws (cooling shelf)
2 Tomatoes
200 g Whipped cream
100 g Mountain cheese (piece)

Directions

1
Peel the onion and cut into strips. Fry in 1 tbsp. hot oil. Add frozen spinach and 200 ml water, bring to the boil. Season with salt and pepper. Simmer for 5-8 minutes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Quarter Maultaschen. Fry in 2 tablespoons of hot oil for approx. 5 minutes until brown. Wash and dice the tomatoes and stir into the spinach with cream. Flavour with nutmeg.
3
Layer spinach and Maultaschen in a casserole dish. Grate the cheese on top. Bake in a hot oven for 12-15 minutes.