Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg potato (s)
- 500 g spinach leaves, fresh or frozen
- 400 ml cream
- 400 ml sour cream
- 150 g bacon cubes
- 200 g cheese, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and slice them thinly.
- Prepare the spinach. Thoroughly clean and wash fresh spinach and remove any sand. Remove coarse leaf veins. Gradually transfer to a saucepan and heat until it collapses. Thaw frozen spinach or briefly heat it in the microwave so that it can be spread better in the casserole.
- For the sauce, bring the sour cream and cream to the boil in a saucepan. Season with salt and pepper vigorously.
- Layer everything in a baking dish. Start with the potatoes, then spinach, bacon, potatoes, spinach, bacon, potatoes and bacon. Pour the sauce over the casserole and then spread the cheese on top.
- Bake in a hot oven at 180 ° C for about 40 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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