Potato and spinach gratin

Ingredients for 1 servings:

• 200 g potatoes
• salt water
• 200 g leaf spinach (frozen)
• 1 clove(s) garlic
• 25 g processed cheese (10% fat)
• 125 ml water
• ½ tsp locust bean gum or 2 tsp cornstarch
• 80 g feta cheese (12% fat)
• Fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

the light version of a gratin

Wash and slice the potatoes, then boil in salted water at high heat for 10 minutes. Thaw the spinach in a pan and sauté it with garlic. Layer the potatoes and spinach in a greased casserole dish. Mix the processed cheese with water and locust bean gum or cornstarch and pour into the casserole dish. Crumble the feta cheese and sprinkle it over the potato and spinach mixture. Bake in a preheated oven at 210°C. After 10 minutes, increase the temperature to 270°C (or grill setting) for 5 minutes. Then turn off the oven and leave the casserole in the oven for another 5 minutes with the door slightly ajar.