Spinach and potato gratin with gorgonzola sauce

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes
  • 1 Onion
  • 1 TABLESPOON Oil
  • 750 g Frozen leaf spinach
  • 7-10 Tbsp salt, nutmeg, pepper
  • 4 TABLESPOONS soft + some butter
  • 2 slightly heaped tbsp. flour
  • 1⁄4 l Milk
  • 150 g Gorgonzola
  • 50 g dried tomatoes
  • 1 washer White bread (from the day before)

Directions

  1. 1

    Cover the potatoes with their skins and cook for about 20 minutes. Then quench, peel and let cool down a little.

  2. 2

    Peel and finely chop the onion. Heat 1 tablespoon of oil in a pot. Sauté onion in it. Add frozen spinach and 5-6 tbsp. water. Cover and steam over medium heat for about 15 minutes, stirring occasionally.

  3. 3

    Then continue steaming open for about 5 minutes. Season to taste with salt and nutmeg.

  4. 4

    For the sauce, heat 2 tablespoons of butter in a saucepan. Dust with flour and briefly sauté lightly. 1⁄4 Stir in l water and milk. Bring to the boil and simmer for about 5 minutes. Cut cheese into pieces and melt in the sauce.

  5. 5

    Chop the tomatoes into small pieces, add. Season sauce with salt and pepper.

  6. 6

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof dish. Cut potatoes into slices. Place potatoes and spinach alternately in the dish, pouring a little sauce over each layer.

  7. 7

    Finish with potatoes. Crumble bread. Mix with 2 tablespoons of butter and spread in flakes on the gratin. Bake in a hot oven for about 30 minutes until golden brown.

Nutrition Facts

KCAL
550 kcal
CARBS
56 g
FATS
25 g
PROTEINS
22 g