Potato and spinach casserole with poppy seed crumbles

Ingredients for 2 servings:

• 300 g potatoes, waxy
• 400 g leaf spinach, frozen
• 1 tsp, heaped butter
• 50 g onion(s)
• 2 medium-sized garlic cloves
• 2 tsp flour
• 50 g cream
• 100 g milk
• 50g Gouda
• salt and pepper
• Nutmeg, freshly grated
• 15 g poppy seeds, ground
• 60 g wheat flour type 405
• 50 g butter, cold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Defrost the spinach and drain well, squeezing some of the excess water if necessary. You should have about 300g of spinach left over. For the crumble, knead the poppy seeds, flour, and butter into a dough and chill. For the casserole, heat the butter and sauté the onions. Crush the garlic and add it. Sauté the flour in it, then deglaze with the milk and cream. Add the spinach. Season with salt, pepper, and nutmeg. Simmer for about 4-5 minutes. Lightly grease a casserole dish and thinly slice the potatoes. Season with salt and pepper. Place half of the potatoes in the casserole dish, scatter the spinach over them, and place the remaining potatoes on top. Sprinkle with grated cheese. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 minutes on the middle rack. Remove from the oven. Break off small crumbles from the crumble dough and scatter them over the casserole. Bake for another 20-25 minutes until the crumbles begin to brown.