Poppy seed potato casserole with spinach & scampi

Ingredients for 4 servings:

• 1 kg potatoes
• 250 g cherry tomatoes
• 2 points scampi, frozen
• 500 g leaf spinach, frozen
• 400 g whipped cream
• 1 egg(s)
• 200 g cheese, grated Gouda
• Thyme
• rosemary
• 3 garlic cloves
• Pepper, freshly ground
• Salt
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the scampi for at least 5 hours beforehand. Prepare the spinach according to the package instructions. Peel the garlic cloves and add two of them to the spinach through a garlic press and sauté. Peel and slice the potatoes. Wash, dry, and halve the cherry tomatoes. Grease a baking dish with olive oil. Mix the spinach with the scampi, potato slices, halved cherry tomatoes, and half of the Gouda cheese, then add to the baking dish. Beat the egg, then pour in the cream and mix everything together again well. Press in the garlic cloves and mix. Season the cream sauce with salt, pepper, thyme, and rosemary and pour over the potato mixture. Sprinkle the remaining Gouda cheese on top and bake in a preheated oven at 200°C for 40 minutes.