Creamy spinach potatoes

Ingredients for 4 servings:

• 8 m.-sized potatoes, waxy
• 2 cups sour cream
• ½ cup whipped cream
• ½ liter of milk
• 3 tbsp flour
• 120 g butter
• 2 tsp broth, granulated
• 1 pinch of salt
• 1 pinch of pepper
• 2 tbsp chives, dried,
• 200 g spinach (baby spinach), fresh
• 1 package cheese (sliced ​​cheese), mild
• Butter for the mold

Instructions

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

baked potatoes with baby spinach and béchamel sauce

Put the potatoes on as usual. While the potatoes are cooking, make the béchamel sauce. Melt the butter in a saucepan. Add the flour and mix with a whisk. Pour in the milk, stir well to avoid lumps and bring to the boil slowly while stirring. Add the stock granules, salt, pepper and chives. Remove from the heat. Only at the end stir in the heavy cream and sour cream. Butter a casserole dish. Preheat oven to 200°C. Wash and dry the baby spinach and spread it in the dish. Halve the cooked potatoes with the skin on and arrange them on the spinach with the cut side facing up. Pour the béchamel sauce over the potatoes. Cut the semi-hard cheese into strips and spread it on the potatoes. If desired, mozzarella or a strong blue cheese can also be used. Put the casserole dish in the oven and bake at 200°C for approx. 20-25 minutes. The potatoes can be served as a vegetarian main meal or as a side dish, for example. B. can be served with baked fish.