Crispy potato casserole

Ingredients for 3 servings:

• 300 g spinach
• 2 onions
• 1 tsp butter
• 150 g crème fraîche
• salt and pepper
• 100 g cheese, medium-aged Gouda
• 2 eggs
• 650 g potatoes, floury
• Butter, for the mold
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian potato and spinach casserole

Grease a baking dish (or pie plate) with butter. Wash the spinach (fresh chard will also work, for example) and drain well, then sort and remove any coarse stalks. Place the spinach in a saucepan, cover, and let it wilt over medium heat, then chop. Peel and finely dice the onions and garlic clove, then sauté in the butter until translucent. Stir in the spinach and 50g crème fraîche and season with salt, pepper, and nutmeg. Grate the cheese. Mix the remaining crème fraîche with the eggs and cheese and season with salt and pepper. Preheat the oven to 210°C (190°C fan-assisted oven). Wash and peel the potatoes and cut them into thin slices (best done with a slicer). Layer the slices in the prepared dish like roof tiles and season with salt. Spread the spinach on top and spread with the cheese cream. Bake the casserole on the middle rack for about 50-60 minutes until the surface is golden brown.