Potatoes with spinach au gratin

Name: Potatoes with spinach au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 large potatoes (about 200 g each); 1 medium onion; 1 garlic clove, 1 tablespoon of oil; 450 g Frozen leaf spinach; 7-10 Tbsp salt, white pepper; 3 medium-sized tomatoes; 125-150 g reduced fat; 7-10 Tbsp Soft cheese; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 large potatoes (about 200 g each)
1 medium onion
1 garlic clove, 1 tablespoon of oil
450 g Frozen leaf spinach
7-10 Tbsp salt, white pepper
3 medium-sized tomatoes
125-150 g reduced fat
7-10 Tbsp Soft cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes and boil in water for 25-30 minutes. Peel onion and garlic, dice finely
2
Heat the oil in a pot. Sauté onion and garlic in it. Add spinach without defrosting and pour on 100 ml water. Cover and heat over medium heat for about 15 minutes. Season with salt and pepper
3
Wash and finely dice the tomatoes. Cut cheese into 12 slices. Quench the potatoes, peel them, cut them in half lengthwise
4
Place the potato halves in 4 small greased ovenproof dishes or in a large casserole dish. Spread spinach on top and sprinkle with tomato cubes. Place cheese slices on top. Bake the potatoes in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas:
5
Stage 3) Bake for about 15 minutes until golden brown