Potato and spinach gratin with turkey

Ingredients for 6 servings:

• 1 kg potatoes, mainly waxy
• 1 pack of creamed spinach, approx. 750 g
• 500 g turkey schnitzel
• 1 tbsp rapeseed oil, alternatively clarified butter
• 250 ml cooking cream
• 3 eggs
• 150 g Emmental cheese
• Salt and pepper, black, from the mill
• Paprika powder, hot
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

delicious even without meat

Heat the spinach in a pan. Wash and peel the potatoes. Then slice them thinly. Place the potato slices in boiling salted water for about 5 minutes and cook until tender. Then remove them with a slotted spoon and drain on a sieve. Preheat the oven to 200°C fan/convection oven. Cut the turkey meat into small pieces. Brown it in a non-stick pan with the oil. Season generously with salt, pepper, and paprika. Meanwhile, grate the cheese. Place the spinach and meat in a baking dish and spread the potatoes on top. Whisk the cream, eggs, and cheese together and season with salt, pepper, and nutmeg. Pour the egg cream over the casserole. Bake in the preheated oven on the middle rack for about 20-25 minutes, until the cheese is nicely browned. Note: Leftovers can be eaten cold or hot the next day. For vegetarians, simply omit the meat. Approx. 557 kcal per serving.