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Potato and Spinach Casserole | Hearty Bake with Mountain Cheese
(0)
65 min
Under an hour
Knuspr-Küche
Ein herrlicher Klassiker aus der traditionellen deutschen Küche: Fein gehobelte vorwiegend festkochende Kartoffeln und aromatischer Blattspinat, geschichtet mit sanft geschmorten Zwiebeln. Umhüllt von einer cremigen Muskat-Sahnesauce und mit würzigem Bergkäse goldbraun überbacken – deftig, wärmend und perfekt für die Herbstzeit.
Ingredients
Preparation method
Preparation & vegetables
Preheat the oven to 190 °C top/bottom heat (170 °C convection). Thoroughly grease a casserole dish with 10 g of the unsalted butter.
Peel and wash the predominantly waxy potatoes and slice them into approx. 2 to 3 mm thin slices using a mandoline slicer. Wash the fresh leaf spinach and drain thoroughly.
Finely dice the yellow onion and the garlic. Melt 15 g of butter in a large pan and sauté the onions and garlic over medium heat for 2 to 3 minutes until translucent. Add the leaf spinach in batches and allow it to wilt. Season with a little salt and pepper, remove from the heat, and drain.
Chef's tip
To ensure the potato slices cook evenly, using a mandoline slicer is recommended.
The casserole is ideal for meal prep and can easily be reheated the next day in the oven or microwave.
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