Potato and Spinach Casserole with Seafood
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 large potato (s)
- 400 g seafood (frozen, precooked)
- 400 g spinach (frozen)
- 200 ml cream
- 100 ml milk
- 2 egg (s)
- 1 onion (s)
- 0.5 ½ bunch parsley
- 150 g cheese, rated
- Lemon peel, untreated, grated
- salt and pepper
- nutmeg
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into very fine slices. I like to use a cucumber slicer for this. Put the potato slices in a sufficiently large and greased baking dish, season with salt and pepper.
- Thaw the spinach, boil it if necessary and squeeze out as much water as possible. Spread half of the spinach on the potatoes. Spread the thawed and well drained seafood on top. Cover with the remaining spinach. Cut the onion into thin slices and distribute in the baking dish.
- Chop the parsley very finely. Whisk the cream, milk and eggs together. Add the parsley, season with lemon zest, pepper, salt and nutmeg and pour over the casserole.
- Cook for 45 minutes at 200 ° C (fan oven). If the casserole threatens to get too dark, cover with aluminum foil. After the 45 minutes, sprinkle the cheese on top and bake for another 15 minutes.
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