Spinach casserole with potatoes and Roquefort

Ingredients for 4 servings:

• 500 g leaf spinach
• 3 small onions
• 1 clove(s) garlic
• 3 tbsp olive oil
• 250 g sour cream
• 2 eggs
• 600 g potatoes
• 150 g blue cheese, e.g. Roquefort
• salt and pepper
• nutmeg
• some butter or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Remove the thick stalks from the spinach and wash the spinach thoroughly. Boil the potatoes, peel them, and slice them into approximately 5 mm thick slices. Finely chop the onions and garlic and sauté them in the olive oil until translucent. Add the spinach leaves and let them wilt with the lid closed. Let cool slightly. Mix the sour cream with the eggs. Season with salt, pepper, and nutmeg and mix the mixture with the spinach. Preheat the oven to 200 degrees Celsius. Grease a baking dish with butter or oil and alternate layers of potato slices, crumbled cheese, and spinach mixture in the dish. Top with the spinach mixture and cheese. Bake in the oven for approximately 40 minutes.