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🍽️ Crispy Potato and Spinat Gratin

615 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 3 tbsp oil
• butter (for the dish)
• 300 g spinach
• salt
• pepper (from the mill)
• nutmeg
• 2 garlic cloves
• 2 tbsp lemon juice
• 200 g whipping cream
• 200 g semi-firm goat cheese
• 3 tbsp walnut oil
• 2 tbsp chopped walnut kernels

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes thinly or use a grater.
3. 3. Heat 1 tablespoon of oil in a large pan.
4. 4. Fry half of the potato slices for 3 minutes on each side.
5. 5. Repeat the process with the remaining oil and the second half of the potatoes.
6. 6. Wash the spinach and remove any tough stems or wilted leaves.
7. 7. Wilt the spinach in boiling salted water until it is soft.
8. 8. Drain the spinach and rinse it with cold water to stop the cooking process.
9. 9. Squeeze the spinach well to remove excess water.
10. 10. Grease a baking dish with some oil or butter.
11. 11. Layer the pre-fried potatoes and the spinach alternately in the dish.
12. 12. Season each layer lightly with salt, pepper, and a pinch of nutmeg.
13. 13. Peel the garlic clove and press it through a garlic press.
14. 14. Mix the pressed garlic with the remaining oil and lemon juice.
15. 15. Drizzle this garlic mixture evenly over the vegetables in the dish.
16. 16. Pour the cream over everything.
17. 17. Preheat the oven to 200 degrees Celsius.
18. 18. Place the baking dish in the center of the oven.
19. 19. Bake the gratin for about 40 minutes.
20. 20. Cut the goat cheese into small cubes.
21. 21. Distribute the cheese cubes on the gratin 15 minutes before the end of the cooking time.
22. 22. Drizzle the gratin with walnut oil.
23. 23. Sprinkle the walnuts over it.
24. 24. Continue baking the gratin until it is golden brown and crispy.

Nutrition per serving

• kcal: 615
• Protein: 13 g · Fett/Fat: 46 g · Carbs: 37 g