Vegetarian, Light Potato and Spinach Gratin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg potato (s), waxy
- 1 packet spinach leaves (frozen or fresh)
- 1 small onion (s)
- 150 g sour cream or sour cream
- 100 g cheese, reduced fat, rated
- salt and pepper
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Thaw frozen spinach leaves in a sieve and squeeze out a little later if necessary. Alternatively, fresh spinach leaves can be used.
- Peel and dice the potatoes and cook them almost cooked in salted water.
- Peel the onion as well, cut into small cubes and sweat in the oil. Add the spinach leaves to the onions and season to taste. Add the sour cream, mix everything well and let it simmer a little.
- Put the drained potatoes in a baking dish and spread the spinach on top. Gratinate in a preheated oven at 180 ° C (top / bottom heat) for approx. 30 minutes. After about 20 minutes, spread the cheese on top and let it brown a little.
- The gratin tastes good even when it`s cold. If you want meat with it, you can simply add a little diced bacon or smoked pork loin to the spinach or serve fried food.
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