Potato Casserole with Spinach and Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), floury, boiled
- 300 g spinach, boy
- 2 onions)
- 1 tablespoon butter
- 1 clove garlic
- Salt and pepper, from the mill
- Nutmeg, freshly grated
- 200 g cheese, rated (e.. Emmentaler, Gruyère, Parmesan )
- Butter, for the form and for topping
- 1 teaspoon thyme, dried
- 300 g cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Cut the cooked potatoes into slices. Sort the spinach, wash it and let it collapse dripping wet in a saucepan over high heat. Drain through a sieve, squeeze out and loosen up a little.
- Peel the onion, dice finely, sauté in butter until translucent. Peel and squeeze the garlic. Add the spinach and sauté until most of the liquid has evaporated. Season to taste with salt, pepper and nutmeg.
- Layer alternately potatoes, spinach and cheese in a greased ovenproof dish, season with salt and pepper and finish with a layer of potatoes. Sprinkle with thyme, pour the cream on top, sprinkle with the rest of the cheese, cover with flakes of butter and bake in the hot oven on the middle rack for almost 20 minutes.
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