Potato Casserole with Spinach Leaves and Turkey Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 1 packet frozen spinach leaves or fresh, (500 g)
- 300 g turkey meat, sliced
- 1 cup sour cream or sour cream (200 g)
- 1 cup cream (200 g)
- 2 onions)
- 2 cloves garlic
- 300 g Gouda
- Margarine or oil for frying
- 150 ml vegetable stock, approx.
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Fry the turkey in oil or margarine and season with salt and pepper.
- Chop the onion, fry it in oil or margarine, pour in some vegetable stock and thaw the spinach leaves in it (it doesn`t have to be cooked!). Chop or press the garlic and add to the spinach, as well as the sour cream / sour cream and sweet cream. Season to taste with salt, pepper and paprika powder.
- Put a layer of potatoes in a baking dish, spread the spinach leaves on top, put the turkey meat on top, another layer of potatoes. Pour the remaining spinach, broth and cream liquid over it and sprinkle with grated cheese. Important: it must not be too dry, as the potatoes are raw and will cook in the liquid.
- Bake for about 30 minutes (with convection around 200 degrees) or until the potatoes are done. It is essential to check that every oven bakes differently and the time also depends on the baking dish.
- Variation - for vegetarians: omit meat, instead (or in addition to the original recipe)
- - Fry fresh mushrooms and add to spinach or meat
- - Slice fresh tomatoes on top of the spinach.
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