Spinach-Cheese Duchess Potatoes | Savory Snack

It's best to cook the potatoes in their skins 6 hours in advance. To do this, place the potatoes in a pot, cover with plenty of water, salt, and bring to a boil. Once the water boils, reduce the heat and cook the potatoes for approx. 30–35 minutes until they are soft. Drain and let cool completely.

Peel the onion and dice finely. Roughly chop the baby spinach. Heat the butter and rapeseed oil in a pan. Sauté the diced onion until translucent for 3–4 minutes. Add the chopped spinach, remove the pan from the heat, mix everything, and let cool for 5 minutes.

Preheat the oven to 180–185 °C and line a baking sheet with parchment paper. Finely grate the Edam cheese.