Spinach and potato gratin with gorgonzola sauce

Name: Spinach and potato gratin with gorgonzola sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 50 g dried tomatoes; 1 kg Potatoes; 1 kg leaf spinach; 1 Onion; 5 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS Flour; 1/4 l Vegetable broth; 1/4 l Milk; 150 g Blue cheese (e.g. Gorgonzola); 7-10 Tbsp Pepper; 1 washer White bread; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

50 g dried tomatoes
1 kg Potatoes
1 kg leaf spinach
1 Onion
5 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS Flour
1/4 l Vegetable broth
1/4 l Milk
150 g Blue cheese (e.g. Gorgonzola)
7-10 Tbsp Pepper
1 washer White bread
7-10 Tbsp Grease

Directions

1
Cut the tomatoes roughly and soak them in cold water. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel
2
Wash and clean the spinach thoroughly. Peel and finely chop the onion. Heat 1 tbsp. butter and fry the onion cubes until translucent. Add the spinach and let it collapse in a closed pot. Season to taste with salt and nutmeg
3
For the sauce, melt 2 tablespoons of butter in a saucepan. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes. Roughly dice cheese, melt in the sauce and season with salt and pepper. Pour tomatoes into a sieve and add to the sauce
4
Cut the potatoes into slices. Squeeze the spinach lightly. Place the potatoes and spinach alternately in a greased casserole dish. Pour some sauce over each layer. Finish with potatoes. Crumble white bread. Spread white bread crumbs and 2 tablespoons of butter in flakes on the gratin. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes