Crispy Potato Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g spinach
- 2 onions)
- 1 teaspoon butter
- 150 g crème fraîche
- salt and pepper
- 100 g cheese, medium-aed Gouda cheese
- 2 egg (s)
- 650 g potato (s), floury-boilin
- Butter, for the mold
- nutmeg
Print Recipe
Pin Recipe Instructions
- Grease a baking dish (or cake pan) with butter.
- Wash the spinach (fresh Swiss chard can also be used, for example) and drain well, then sort, remove coarse stalks. Put the spinach in a saucepan and cover over medium
- Let the heat collapse, then chop.
- Peel and finely dice the onions and the clove of garlic, then sauté in the butter until translucent.
- Stir in the spinach and 50g creme fraiche and season to taste with salt, pepper and nutmeg.
- Grate the cheese.
- Mix the rest of the creme fraiche with the eggs and cheese and season with salt and pepper.
- Preheat the oven to 210 degrees (hot air to 190 degrees).
- Wash, peel and cut the potatoes into fine slices (preferably with a slicer).
- Layer the slices in the prepared pan like a roof tile and season with salt. Spread the spinach over it and brush with the cheese cream.
- Bake the casserole on the middle rack for about 50-60 minutes, until the surface is golden brown.
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