Spinach – Potato – Gratin
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg jacket potato (s)
- 1 packet spinach, frozen creamed spinach (450 gr.)
- 2 onions)
- 1 clove garlic
- 50 g butter
- 50 grams flour
- 500 ml cream or milk
- 150 g ham, diced
- 150 g processed cheese, (ham cheese)
- 100 g cheese, rated Emmentaler (or slices)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the jacket potatoes and let them cool down a little.
- Cut the onions and the clove of garlic into small pieces and sauté in the butter together with the ham cubes until translucent. Then sprinkle the flour on top and let it sweat a little. Now pour in the milk / cream. Simmer gently and dissolve the processed cheese in it. Season with salt and pepper and stir in the thawed spinach.
- Then cut the jacket potatoes into slices and layer them in a buttered casserole dish:
- 1 layer of potatoes (always salt and pepper on top!)
- 1 layer of spinach / cream / sauce
- Continue with the ingredients until they are used up. Finish with the sauce if possible. Put the Emmental cheese on top and bake the whole thing in a preheated oven at 200 degrees for about 25 to 30 minutes. The cheese should be nicely browned.
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