Potato spinach gratin

Name: Potato spinach gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g baby potatoes; 200 g young carrots; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 200 g Spinach; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 g Chicken filets; 250 g Whipped cream; 150 g Gorgonzola cheese; 7-10 Tbsp Chervil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g baby potatoes
200 g young carrots
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
200 g Spinach
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 g Chicken filets
250 g Whipped cream
150 g Gorgonzola cheese
7-10 Tbsp Chervil

Directions

1
Wash the potatoes and cook for 15-20 minutes. Then rinse with cold water and peel. Peel, wash and cut carrots into pieces. Melt the fat. Sauté carrots in it. Add 200 ml water, salt and cook covered for about 15 minutes.
2
Wash and sort spinach. Peel and finely chop the onion. Heat 1 tablespoon of oil. Sauté onion in it. Let the spinach collapse on top. Season with salt and pepper. Wash the chicken fillets and fry them in 1 tablespoon of hot oil, turning them over for about 10 minutes.
3
Season with salt and pepper. Drain the carrots and collect the stock. Heat carrot stock and cream. Melt the gorgonzola in it. Season with salt and pepper. Spread the prepared vegetables and chicken fillets in an ovenproof dish.
4
Pour gravy over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Serve garnished with chervil.