🍽️ Potato Tomato Gratin with Spinach

Name: Potato Tomato Gratin with Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g cooked, waxy potatoes; 2 garlic cloves; 400 g spinach; salt; 1 stalk leek; 2 tomatoes; 100 g feta cheese; 2 tbsp olive oil; pepper (from the mill); 1 egg white; 1 tbsp freshly chopped thyme; 1 tbsp freshly chopped basil; 200 ml whipping cream; 2 eggs; nutmeg

464 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g cooked, waxy potatoes
2 garlic cloves
400 g spinach
salt
1 stalk leek
2 tomatoes
100 g feta cheese
2 tbsp olive oil
pepper (from the mill)
1 egg white
1 tbsp freshly chopped thyme
1 tbsp freshly chopped basil
200 ml whipping cream
2 eggs
nutmeg

Instructions

1. Preheat the oven to 200 degrees Celsius fan-forced.
2. Peel the potatoes and slice them thinly.
3. Peel the garlic and chop it finely.
4. Wash the spinach, remove the tough stems, and dry it well.
5. Bring a pot of salted water to a boil.
6. Add the spinach to the boiling water and let it wilt briefly (blanch).
7. Drain the spinach and rinse it with cold water to stop the cooking process.
8. Let the spinach drain well.
9. Squeeze the spinach firmly with your hands to remove excess liquid.
10. Chop the squeezed spinach roughly.
11. Wash the leek and remove the outer layers.
12. Slice the leek into very fine rings.
13. Wash the tomatoes and slice them.
14. Grate the sheep's cheese finely.
15. Heat one tablespoon of olive oil in a non-stick pan.
16. Sauté the garlic and leek in the oil.
17. Season the mixture with salt and pepper.
18. Remove the pan from the heat.
19. Mix the spinach, garlic, leek, and half of the grated sheep's cheese in a bowl.

Nutrition per serving

kcal: 464
Protein: 17 g · Fett/Fat: 30 g · Carbs: 30 g