Potato and spinach casserole

Potato and spinach casserole

INGREDIENTS

FOR THE CASSER DISH
(APPROX. 20 X 30 CM, CONTENT APPROX. 2.5 L)

a little butter or margarine

500 g frozen leaf spinach
salt

freshly ground pepper
freshly grated nutmeg
1 kg mostly waxy potatoes
125 ml milk
150 g Dr. Oetker Crème fraîche Classic
1 tsp Dr. Oetker Gustin Fine Cornstarch
100 g grated Gouda
4 eggs (size M)
about 2 tbsp chives

PREPARATION

1. Prepare the potato and spinach casserole
Let the leaf spinach thaw. Grease the casserole dish. Preheat the oven.

Top and bottom heat: around 180 °C
Hot air: around 160 °C

2. Prepare potato and spinach casserole
Wash the leaf spinach well and season with salt, pepper and nutmeg. Peel and rinse the potatoes and cut into thin slices. Put around 2/3 of the potato slices in the casserole dish, spread the spinach between them. Spread the remaining potato slices on top so that you can still see the spinach in places.

3. Mix the milk with crème fraîche in a small saucepan and heat. Stir in Gustin. Season well with salt, pepper and nutmeg and pour over the potato and spinach mixture. Form 4 hollows with a tablespoon. Sprinkle Gouda over the vegetables. Place the dish on the rack in the oven.

Insert: lower third
Baking time: around 45 mins.

4. Remove the casserole dish, break the eggs separately and slowly let them slide into each hollow.  Put the dish back in the oven and continue cooking.

Baking time: 10 – 15 mins.

5. Sprinkle the potato and spinach casserole with the chives and serve.