Potato and spinach casserole

Ingredients for 2 servings:

• 100 g spinach
• 200 g potatoes
• 1 garlic clove(s)
• 1 shallot(s)
• 3 tsp extra virgin olive oil
• Salt and pepper, from the mill
• 100 g Gouda, grated
• 200 ml cooking cream, 10% fat
• 1 tomato(s)
• 3 stalks of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the shallot and garlic. Wash the fresh spinach thoroughly and drain in a sieve. Heat 2 teaspoons of olive oil in a pan and sauté the shallot and garlic without browning. Add the spinach, turning occasionally until wilted, then remove from the pan to a plate and let cool slightly. Wash the potatoes thoroughly and slice thinly. In a bowl, combine the cream, grated Gouda cheese, and salt and pepper to taste. Mix together, then stir in the potato slices and spinach mixture. Brush a baking dish with the remaining olive oil and spread the mixture in the pan. Wash the tomato, remove the stem, and cut into four slices. Place on the casserole. Bake in an oven preheated to 190°C (top/bottom heat) for approximately 50 to 65 minutes on the middle rack. After 50 minutes, test with a sharp knife whether the potatoes are cooked to determine if the casserole is ready or should be left in the oven for longer. Wash the chives, pat dry, and cut into fine rolls. Garnish the finished casserole with them.