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Anika's potato and spinach casserole

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Ingredients for 2 servings:

  • 300 g potatoes
  • 150 g leaf spinach (frozen)
  • 2 eggs
  • 125 ml cream
  • 125 ml milk (1.5% fat)
  • salt and pepper
  • ½ vegetable stock cube
  • 100 g cheese (Gouda 40% dry matter), grated
  • Fat for the mold

Instructions

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

Peel the potatoes and boil for about 20 minutes. Rinse with cold water and drain well. Let cool. Thaw the spinach and squeeze out any liquid. Cut the potatoes into small pieces and place half of them in a greased baking dish. Spread half of the spinach over the potatoes. Add the remaining potatoes and then scatter the remaining spinach on top. Beat the eggs with the milk and cream well and season with salt, pepper, and the crushed stock cube. Pour the egg mixture over the potatoes and sprinkle with the grated Gouda cheese. Bake at 175°C for about 30-45 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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