Spinach potato casserole

Ingredients for 4 servings:

• 1 ½ kg potatoes, raw
• 2 cups of cream
• 2 cups sour cream
• 1 package of spinach
• 3 tbsp oil
• 5 garlic cloves
• 1 bag of cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

especially delicious for children or with meat dishes

Rub a baking dish with oil and crushed garlic cloves. Peel the potatoes and slice them thinly using a food processor. Briefly heat the spinach (it’s quicker in the microwave) and mix it with the cream and sour cream. For a lower-calorie dish, use sour cream balance and reduced-fat cream. Fill the baking dish with three layers of potatoes and two layers of spinach. Season the first layer of potatoes with salt and pepper. Pour half of the spinach over the potatoes. Season the second layer of potatoes with salt, pepper, and nutmeg. Pour over the remaining spinach. Season the third layer of potatoes with salt and pepper. Finally, top with grated cheese. Bake in the oven at 160°C for about 1 hour (check with a kitchen knife whether the potatoes are cooked. If they aren’t, the baking time can easily be extended).