Potato and spinach gratin

Potato and spinach gratin

30 Min. Active
1 hr 50 Min. Total
529 kcal per people
vegetarian, gluten-free
Nutritional value / people: Fat: 35 g, Carbohydrate: 29 g, Protein: 21 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Garlic press
  • Gratin dish
  • Measuring cup
  • Oven mitts
  • Paring knife
  • Teaspoon
  • Timer
  • Whisk
  • Kitchen scales
  • Cooling rack
  • Mandolin

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dish

a little butter

Sauce

1 ½ dl milk
1 dl single cream
50 g grated Gruyère
a little nutmeg
½ tsp salt
a little pepper
1 garlic clove

Vegetables

800 g mealy potatoes
100 g baby spinach

Cheese

1 ½ dl single cream
70 g grated Gruyère
4 fresh eggs

How it's done

The kids can help at the marked areas .

Dish

a little butter

Grease the gratin dish with butter.

Sauce

1 ½ dl milk
1 dl single cream
50 g grated Gruyère
a little nutmeg
½ tsp salt
a little pepper
1 garlic clove

Combine the milk, cream, cheese, nutmeg, salt and pepper in a measuring cup. Press in the garlic.

Vegetables

800 g mealy potatoes
100 g baby spinach

Cut the potatoes into approx. 3 mm slices. Arrange the slices of potato so that they overlap and layer them with the spinach in the dish. Pour the sauce over the top.

To bake

Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove.

Cheese

1 ½ dl single cream
70 g grated Gruyère
4 fresh eggs

Mix the cream with the cheese, spread on top of the potatoes. Crack the eggs one at a time, place on top of the gratin. Return the gratin to the oven for approx. 20 mins.

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