Spinach and potato gratin with gorgonzola sauce
easy
90 mins
90 mins
Ingredients
- 50 g dried tomatoes
- 1 kg festkochen
- 7-10 Tbsp Potatoes
- 1 kg leaf spinach
- 1 medium onion
- 5 TABLESPOONS butter/margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Pepper
- 2 slightly heaped tbsp. flour
- 1⁄4 l Milk
- 1 TEASPOON Vegetable broth
- 150 g Gorgonzola
- 7-10 Tbsp Grease
- 1 washer White bread
Directions
- 1
Soak the dried tomatoes. Wash the potatoes and cook covered for about 20 minutes. Then quench, peel and let cool
- 2
Clean, wash and drain the spinach. Peel and finely dice the onion
- 3
Fry in 1 tablespoon of hot fat until transparent. Add spinach and collapse
- 4
...to leave. Season to taste with salt and nutmeg
- 5
Heat 2 tablespoons of fat. Briefly sauté the flour in it. 1⁄4 l water, milk and broth
- 6
stir in. Bring to the boil and simmer for about 5 minutes. Cheese in pieces in the sauce
- 7
melt. Dab tomatoes dry, chop and add. Add pepper and
- 8
add a little salt to taste
- 9
Cut the potatoes into slices. Drain the spinach. Both alternately
- 10
into a greased casserole dish, pouring a little sauce over each
- 11
Finish with potatoes. Crumble bread. Spread crumbs and 2 tablespoons of fat in flakes on the gratin. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/gas: level 3) for 30-45 minutes until golden brown
- 12
Drink: cool white wine, for example a Chardonnay
Nutrition Facts
540 kcal
56 g
24 g
22 g
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