Gratin Potatoes with Spinach and Cheddar
Ingredients
For the Gratin Potatoes:
Instructions
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Prepare the Potatoes:
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- Slice 5-6 medium-sized potatoes into thin slices.
- Place them in a pot, add salt, and cover with water. Boil the potatoes for 10 minutes.
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Prepare the Vegetables:
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- While the potatoes are boiling, finely chop 1 onion and 1 garlic clove.
- In a pan, heat 2 tablespoons of vegetable oil. Add the onion and garlic and sauté until fragrant and softened.
- Chop half a red pepper and add it to the pan. Stir and cook for an additional 1 minute.
- Add 3 sprigs of spinach and cook for about 2 minutes, until the spinach wilts and reduces in size.
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Make the Bechamel Sauce:
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- In a separate pan, melt 1 tablespoon of butter.
- Add 2 tablespoons of flour and mix well over low heat for a minute or two.
- Gradually add 500 ml of milk, stirring constantly to avoid lumps.
- Cook the sauce on low heat until it thickens. Season with salt, pepper, and a pinch of nutmeg (optional).
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Assemble the Gratin:
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- Preheat the oven to 200°C (392°F).
- Grease an oven-safe dish with 1 tablespoon of olive oil.
- Add the boiled potatoes to the dish, then pour over half of the prepared bechamel sauce. Mix well to coat.
- Season with salt to taste, then add a layer of cheddar cheese.
- Add the cooked spinach mixture (with onion, garlic, and pepper), followed by the remaining bechamel sauce.
- Top with additional cheddar cheese.
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Bake the Gratin:
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- Place the dish in the oven and bake at 200°C (392°F) for 30 minutes or until golden and bubbly.
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Serve & Enjoy:
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- Once done, let the gratin cool slightly, then serve and enjoy the creamy, cheesy, and delicious potatoes with spinach!
Tip: This dish is a perfect side or a vegetarian main course. The combination of creamy potatoes, spinach, and cheddar is absolutely delicious! -
