Potato and spinach casserole

Ingredients for 2 servings:

• 200 g potatoes
• 200 g leaf spinach, frozen
• 2 eggs
• 50 g cheese (Emmental), grated
• 1 tbsp crème fraîche
• 100 ml water
• 1 tsp broth, instant
• salt and pepper
• nutmeg
• Fat, for the casserole dish

Instructions

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

Preheat oven to 200°C. Thaw the spinach in the vegetable stock, season with salt, pepper, and nutmeg, and finish with the crème fraîche. Meanwhile, peel the potatoes and cut them into slices or cubes. Place them in the greased baking dish and top with the spinach. Beat the eggs and mix with the cheese. Carefully pour over the spinach and potatoes. Bake for about 45 minutes. The baking time will vary depending on the thickness of the potato cubes or slices. It’s best to poke them with a skewer to check they’re cooked through. Of course, you can also use ready-made potatoes from the day before. In this case, 30 minutes of baking time will certainly be sufficient.