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Potato and spinach gratin
30 m active | 1 h 50 m total
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
  • Apron, Garlic press, Gratin dish, Measuring cup, Oven mitts, Paring knife, Teaspoon, Timer, Whisk, Kitchen scales, Cooling rack, Mandolin
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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.

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