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Potato and spinach gratin
Nutrition facts per serving:
- Energy in kcal about 529
- Fat about 35g
- Carbohydrates about 29g
- Protein about 21g
This is needed
This is needed
for 4 people
Dish
- a little butter
Sauce
- 1 dl single cream
- 1.5 dl milk
- 50 g grated Gruyère
- a little nutmeg
- 0.5 tsp salt
- a little pepper
- 1 garlic clove
Vegetables
- 800 g mealy potatoes
- 100 g baby spinach
Cheese
- 70 g grated Gruyère
- 1.5 dl single cream
- 4 fresh egg
Tools
View these products
- Apron, Garlic press, Gratin dish, Measuring cup, Oven mitts, Paring knife, Teaspoon, Timer, Whisk, Kitchen scales, Cooling rack, Mandolin
And that's how it's done
And that's how it's done
Dish
Grease the gratin dish with butter.
Sauce
Combine the milk, cream, cheese, nutmeg, salt and pepper in a measuring cup. Press in the garlic.
Vegetables
Cut the potatoes into approx. 3 mm slices. Arrange the slices of potato so that they overlap and layer them with the spinach in the dish. Pour the sauce over the top.
To bake
Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove.
Cheese
Mix the cream with the cheese, spread on top of the potatoes. Crack the eggs one at a time, place on top of the gratin. Return the gratin to the oven for approx. 20 mins.
