Potato and leaf spinach gratin

Ingredients for 6 servings:

• 2 kg potatoes
• 500 g fresh leaf spinach, cleaned
• 1 medium-sized red onion(s), finely diced
• 1 clove(s) garlic, fresh, finely diced
• some butter
• 5 tomatoes, dried, finely chopped
• 3 eggs
• 1 cup crème fraîche
• 1 cup of brunch, herb legere
• e.g. salt and pepper, sesame salt
• chili
• nutmeg
• 10 cherry tomatoes, scored
• 1 bag of cheese, grated

Instructions

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

with cherry tomatoes, vegetarian

Boil the potatoes with their skins on, peel them, and press them through a potato ricer while they’re still warm. In a pan, sauté the onions and garlic with a little butter, add the trimmed spinach, and season with salt, pepper, chili, and sesame salt (gomasio) to taste. Once the spinach has wilted, remove the pan from the heat and set aside. Add the eggs, cream cheese, and crème fraîche to the prepared potatoes, along with seasonings to taste, to create a compact but airy mixture. Fill half of this mixture into a buttered baking dish, ensuring the bottom is well covered. Arrange the spinach leaves on top. Lightly press the cherry tomatoes into the spinach layer, leaving some space between them, before adding the rest of the potato mixture on top. Finish with a layer of grated cheese and a few chili flakes, if desired. Bake at 180°C until the cheese is the desired shade of brown. Serve with seared turkey fillets or a nice fish fillet and Provençal zucchini vegetables.