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🍽️ Creamy Potato and Spinat Casserole with Crispy Fish Fingers

903 kcal · 30 min · 4 servings

Creamy Potato and Spinat Casserole with Crispy Fish Fingers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the spinach out of the freezer to let it thaw.
  2. 2. Turn on the oven to 180 degrees with top and bottom heat and let it preheat.
  3. 3. Peel the potatoes and wash them thoroughly.
  4. 4. Slice the potatoes into very thin slices or grate them finely.
  5. 5. Halve the onion, remove the skin, and cut it into fine cubes.
  6. 6. Heat two tablespoons of oil in a pot over medium heat.
  7. 7. Add the onion cubes to the hot oil and sauté them for about two minutes until soft and translucent.
  8. 8. Add the cream and the thawed spinach to the pot.
  9. 9. Heat the mixture for about five minutes until it is warm.
  10. 10. Season the sauce with salt, pepper, and grated nutmeg to taste.
  11. 11. Layer the potato slices alternately with the spinach cream sauce in a baking dish.
  12. 12. Press four small indentations into the surface of the casserole using the back of a spoon.
  13. 13. Place the baking dish in the preheated oven and bake for about 30 minutes.
  14. 14. Carefully remove the baking dish from the oven.
  15. 15. Arrange the fish fingers on a baking sheet lined with baking paper.
  16. 16. Place the baking sheet in the oven and bake the fish fingers for 10 to 15 minutes.
  17. 17. Crack one egg into each of the indentations in the potato casserole.
  18. 18. Generously sprinkle the casserole with grated Gouda cheese.
  19. 19. Place the baking dish back in the oven and bake for another 10 minutes.
  20. 20. Remove the finished potato casserole with eggs from the oven.
  21. 21. Serve the casserole together with the crispy fish fingers.
  22. 22. Enjoy your meal!

Nutrition per serving