Potato spinach gratin

Name: Potato spinach gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 375 g spinach or 300 g frozen leaf spinach; 1 medium onion; 1 Garlic clove; 1 TEASPOON Oil (e.g. olive oil); 7-10 Tbsp salt, pepper, nutmeg; 400 g large potatoes; 125 g small tomatoes; 100 g Whipped cream; 150 ml Milk; 75 g Goat, Emmental or Feta cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

375 g spinach or 300 g frozen leaf spinach
1 medium onion
1 Garlic clove
1 TEASPOON Oil (e.g. olive oil)
7-10 Tbsp salt, pepper, nutmeg
400 g large potatoes
125 g small tomatoes
100 g Whipped cream
150 ml Milk
75 g Goat, Emmental or Feta cheese

Directions

1
Sort the spinach, wash and drain. Peel onion and garlic, chop finely
2
Heat the oil. Sauté onion and garlic in it. Add the spinach and sauté or heat up frozen spinach. Season with salt, pepper and nutmeg
3
Peel and wash the potatoes and slice them into very thin slices. Clean, wash and halve the tomatoes. Layer spinach, potatoes and tomatoes in an ovenproof dish. Season with salt and pepper
4
Mix cream and milk and pour over the vegetables. Bake the gratin in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 hour
5
Crumble the cheese or cut it into cubes. Sprinkle over the gratin after about 30 minutes
6
Drink: cool rosé wine