- 4 portions
- 75 minutes
- Element earth
- Autumn
Brennwert pro Portion
ca. 339 kcalÂ
Carbohydrates
31 gÂ
Protein
13 gÂ
Fat
18 gÂ
Ingredients
-
The following ingredients are needed for the dish:
- 900 g floury potatoes
- 250 g fresh spinach
- 150 ml cream
- 200 ml milk
- 1 garlic clove
- Pepper from the mill
- Finely grated nutmeg
- 1 teaspoon salt
- 1 teaspoon vegetable stock (powder)
- 1 handful of parsley
- ½TL ground fenugreek seeds
- 80 g grated Emmental cheese
- some rapeseed oil for the casserole dish
Preparation
The recipe is cooked in the nutritional cycle according to the 5 elements as follows:
Preparation
Peel the potatoes and slice very finely.Â
Finely chop the parsley.Â
Puree the spinach.
Preheat the oven to 210°C.
Preparation
1. soil: Layer the potatoes in the oiled baking dish (20×20 cm).
2nd soil: Place the pureed spinach in a bowl. Stir in the cream and milk.
3rd metal: Season to taste with crushed garlic clove, pepper and nutmeg.
Water: Add the dissolved vegetable stock and salt.
4th wood: Stir in the chopped parsley.
5th fire: Finally, add the ground fenugreek seeds.
Pour the mixture over the potatoes; the potatoes should be just covered.
6. soil: Sprinkle the casserole with cheese.
Bake the potato gratin in the oven on the lowest shelf for approx. 35 minutes. Leave to rest for another 10 minutes. Remove from the oven and serve.
This spinach and potato gratin is a delicious and hearty dish that is perfect as a main course or side dish. The combination of fine potato slices, fresh spinach and tangy spices makes this gratin a real treat.
Enjoy your meal!Â
