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🍽️ Creamy Potato Gratin with Spinach

534 kcal · 30 min · 4 servings

Ingredients

• 500 g spinach
• 1 clove garlic
• 1 onion
• 1 tbsp butter
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 800 g waxy potatoes
• 250 g cheese (e.g. Alpine cheese)
• 500 g crème fraîche
• 20 g butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wash the spinach thoroughly. Remove tough stems and chop the greens roughly.
3. 3. Peel the garlic clove and the onion. Chop both ingredients very finely.
4. 4. Heat the butter in a frying pan. Add the chopped onion and garlic.
5. 5. Sauté the vegetables until translucent. This means they become soft and slightly see-through.
6. 6. Stir the chopped spinach into the onion mixture.
7. 7. Keep the pan on the heat until the liquid released by the spinach has completely evaporated.
8. 8. Remove the pan from the heat. Season the mixture with salt, pepper, and a pinch of nutmeg.
9. 9. Peel the potatoes and rinse them under running water.
10. 10. Slice the potatoes into very thin rounds. You can also use a mandoline slicer.
11. 11. Grate the cheese into fine shreds.
12. 12. Take a gratin dish. Place a layer of potato slices into the dish.
13. 13. Spread a layer of the spinach mixture over the potatoes.
14. 14. Drizzle some crème fraîche over the layers.
15. 15. Sprinkle a handful of grated cheese over it.
16. 16. Season each layer lightly with salt and pepper.
17. 17. Repeat the layers until all ingredients are used up.
18. 18. Finish the dish with a layer of crème fraîche and a thick layer of cheese.
19. 19. Distribute the remaining butter flakes evenly over the surface.
20. 20. Place the dish in the preheated oven. Bake the gratin for about 50 minutes.
21. 21. The gratin is ready when it is golden brown and bubbling.
22. 22. If the surface becomes too dark, loosely cover the dish with aluminum foil.

Nutrition per serving

• kcal: 534
• Protein: 18 g · Fett/Fat: 39 g · Carbs: 28 g