Peel the potatoes and cut into thin slices. Cook the eggs for about 6 minutes until they are soft, quench, peel and halve.
Put the spinach with the vegetable stock in a saucepan, bring to the boil and simmer gently for about 5-10 minutes.
For the sauce: melt 1 tablespoon butter in a saucepan, stir in the flour with a whisk, add mustard and Gouda cheese and stir in. Season the sauce with salt and pepper. Preheat the oven to 180 degrees. Pluck the parsley leaves from the stalks and roughly chop them.
Place the potato slices in a casserole dish (20 + 20 cm) and pour the spinach over them. Scatter the eggs over them. Pour the sauce over them. Scatter breadcrumbs over them and spread the remaining butter (2 tablespoons) in flakes over them. Casserole in the hot oven for about 20 Place the potato and egg casserole on plates and serve sprinkled with parsley.
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