Potato, spinach and cheese casserole

Ingredients for 4 servings:

• 10 m.-sized potatoes
• 2 eggs
• 200g Gouda
• 100g mozzarella
• 150 g sheep’s cheese
• 100 g herb cream cheese
• 100 g dried tomatoes
• 30 g flour
• 100 g butter
• 100 ml milk
• 200 ml cream, 30%
• 450 g spinach, frozen
• 450 g vegetable mix (Kaisergemüse) frozen
• 1 large onion(s)
• 2 cloves garlic
• salt and pepper
• nutmeg
• Garlic oil or cooking oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

with 4 different cheeses

Preheat oven to 180°C (top and bottom heat). Prepare a large casserole dish. Peel and wash the potatoes and cook for 15 minutes. In the meantime, chop the onions and fry them in (garlic) oil. Add the frozen or thawed spinach and thaw over low heat with the lid closed for about 10 minutes. Chop the sun-dried tomatoes and add them. Then stir everything well and bring to a boil briefly for 5 minutes. Add the frozen Kaisergemüse and thaw and sauté over low heat with the lid closed for 10 minutes. Season with a little salt, pepper and nutmeg, stir and let cool. Heat the butter, stir in the flour and add the milk while stirring. Simmer for a few minutes, then stir in the cream cheese. The consistency should still be slightly runny. Whisk or beater together 2 eggs and the cream. Slice the potatoes and arrange them in the casserole dish as the first layer. Now add the pan-fried vegetables as the next layer. Pour half of the roux over the top. Now layer another layer of potatoes, another layer of vegetables, and the remaining roux in the casserole dish. Thinly slice the mozzarella and add the next layer. Cover with the crumbled feta cheese. Finally, cover with the grated Gouda cheese. Finally, pour the egg and cream mixture evenly over the casserole. Place the casserole in the preheated oven and bake for about 30-40 minutes.