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Potato and spinach casserole

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Ingredients for 4 servings:

  • 1 kg potatoes, boiled
  • 2 garlic cloves
  • 2 onions
  • 1 kg leaf spinach, frozen
  • 250 ml vegetable broth (instant 2 tsp)
  • 150 g sour cream
  • 80 g grated cheese (32% fat)
  • salt and pepper
  • nutmeg
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW 4.5 P

Thinly slice the potatoes. Crush the garlic cloves, finely dice the onions, and briefly roast both in a non-stick pan. Thaw the spinach leaves and drain well. Add them, heat briefly, and season with salt, pepper, and freshly grated nutmeg. Alternate the potato slices and spinach in a casserole dish and pour in the broth. Mix the sour cream and cheese together and season with paprika. Pour over the casserole and bake in the oven at 180°C (Gas Mark 2) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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