Potato spinach gratin

Name: Potato spinach gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 750 g leaf spinach; 1 Onion; 1 Garlic clove; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g creamy sheep's cheese; 300 g Light cream; 600 g Turkey Breast

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
750 g leaf spinach
1 Onion
1 Garlic clove
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g creamy sheep's cheese
300 g Light cream
600 g Turkey Breast

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Drain, rinse with cold water and peel. Let cool off
2
Wash and clean the spinach. Peel onion and garlic and chop finely. Heat 2 tbsp. oil in a large saucepan and fry the onion and garlic. Add spinach dripping wet, cover and let it collapse. Season spinach with salt, pepper and nutmeg
3
Mash sheep's cheese with a fork. Mix with crème légère and 3 tablespoons of oil, season with pepper. Cut potatoes into cubes, mix with spinach. Season to taste again if necessary, spread in an ovenproof dish. Pour sheep's cheese cream on top and spread. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes
4
Wash the meat, dab dry and cut into cubes. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 5 minutes, turning it over. Season with salt and pepper. Spread the meat on the casserole and serve