Creamy Spinach Potato
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 medium potato (s), waxy
- 2 cups sour cream
- 0.5 ½ cup whipped cream
- 0.5 liter ½ milk
- 3 tablespoon flour
- 120 g butter
- 2 teaspoons broth, grained
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoon chives, dried,
- 200 g spinach (baby spinach), fresher
- 1 package cheese (Schnitkäse), milder
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Put the potatoes on top as usual. While the potatoes are cooking, make the bechamel sauce. To do this, let the butter melt in a saucepan. Add the flour and mix with the whisk.
- Pour in the milk, stir vigorously so that there are no lumps and slowly bring to the boil while stirring. Add the stock, salt, pepper and chives. Take off the stove. Only at the end stir in the whipped cream and sour cream.
- Butter a baking dish. Preheat the oven to 200 ° C. Wash and dry baby spinach and distribute in the mold. Halve the cooked potatoes with the skin on and spread them on the spinach with the cut surface facing up. Pour the bechamel sauce over it.
- Cut the hard cheese into strips and spread over the potatoes. If desired, mozzarella or a strong blue cheese can also be used. Put the casserole dish in the oven and bake at 200 ° C for about 20-25 minutes.
- The potatoes can be used as a vegetarian main meal or as a side dish e.g., be served with baked fish.
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