John Myers
Potato and Spinach Gratin with Gorgonzola Sauce
The perfect potato and spinach gratin with gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes, floury, sliced
- 4 Chopped onions
- 1 Garlic clove chopped
- 1 l Milk
- 100 g Gorgonzola
- 1 tsp Locust bean gum
- 1 kg Young spinach frozen
- 2 tsp Instant vegetable broth
- Nutmeg, pepper, salt
- Oil for frying
- Parmesan to sprinkle the gratins
- Fry the onions and garlic until translucent, then deglaze with the milk. Season with nutmeg, vegetable stock, pepper and salt and let the Gorgonzola melt in the milk. Add the sliced potatoes and simmer for 15 minutes at a low temperature with the lid on. Stir occasionally, otherwise the cheese will burn. At the same time, season the spinach with nutmeg, pepper and salt and cook in the microwave for 10 minutes at 600 watts. Then cover a baking dish with half of the potatoes, then the spinach and then the rest of the potatoes. Cooking the potatoes in the sauce has the advantage that, on the one hand, the sauce becomes a little creamy thanks to the potato tart and the potatoes also take on the taste of the sauce. Cover the rest of the sauce with locust bean gum or sauce thickener and pour over the casserole. Finally sprinkle with Parmesan and cook for 30 minutes at 180 degrees in the convection oven, then use the grill function for another 5 minutes. Guen appetite
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