🍽️ Creamy Potato and Spinach Casserole

Name: Creamy Potato and Spinach Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 garlic cloves; 3 tbsp butter; 1 tbsp flour; 250 ml milk; 250 ml whipping cream; salt; pepper (from the mill); nutmeg; 1 egg; 200 g spinach; 1 kg cooked potatoes (well chilled); 3 slices toast bread; 40 g cashew nuts; 1 tbsp grainy mustard

647 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 garlic cloves
3 tbsp butter
1 tbsp flour
250 ml milk
250 ml whipping cream
salt
pepper (from the mill)
nutmeg
1 egg
200 g spinach
1 kg cooked potatoes (well chilled)
3 slices toast bread
40 g cashew nuts
1 tbsp grainy mustard

Instructions

1. Peel the onion and the garlic.
2. Chop the vegetables very finely.
3. Heat one tablespoon of butter in a pot.
4. Sauté the onion and garlic mixture in it until translucent.
5. Stir the flour into the vegetables.
6. Pour the milk in slowly.
7. Add the cream.
8. Let the sauce thicken slightly for about ten minutes.
9. Season the sauce with salt, pepper, and nutmeg.
10. Remove the pot from the heat.
11. Let the sauce cool down briefly.
12. Stir the egg into the cooled sauce.
13. Wash the spinach thoroughly.
14. Remove the tough stems from the spinach.
15. Blanch the spinach briefly in salted water (blanching means cooking briefly in boiling water).
16. Shock the spinach immediately with cold water.
17. Squeeze the spinach well to remove excess water.
18. Chop the spinach coarsely.
19. Preheat the oven to 180 degrees fan-forced.
20. Grease a baking dish with some butter.
21. Peel the potatoes.
22. Slice the potatoes into thin rounds.
23. Put some of the sauce into the prepared dish.
24. Lay a layer of potato slices on the sauce.
25. Distribute the chopped spinach over the potato layer.
26. Pour more sauce over the spinach.
27. Repeat the layers of potatoes, spinach, and sauce.
28. Use all ingredients for the layers.
29. Cover the top layer with the remaining sauce.
30. Crumble the toast slices into small pieces.
31. Coarsely chop the toast pieces together with the cashew nuts in a food processor.
32. Stir the mustard into the bread and cashew mixture.
33. Distribute the mixture evenly over the casserole.
34. Place small pieces of the remaining butter on the crust.
35. Bake the casserole in the oven for about 30 minutes.
36. Remove the casserole when the crust is golden brown.

Nutrition per serving

kcal: 647
Protein: 16 g · Fett/Fat: 38 g · Carbs: 58 g