Potato Spinach Gratin Recipe
You are trying to find something different! This recipe is for you, then. If you don’t want to eat meat, or may be there is no meat at home, this potato spinach gratin is a perfect example for an excellent vegetarian dinner.
- 2 big size tomatoes,
- 500 grams fresh spinach,
- 1 onion,
- 1 red bell pepper,
- 3 tablespoons of vegetable oil,
For the bechamel sauce;
- 75 grams butter,
- 3,5 cups of milk,
- 3 tablespoons of all purpose flour (not full),
For the top;
- 1 bowl grated cottage cheese.
The cup size is 200 ml.
Process of Potato Spinach Gratin Recipe
Firstly, wash the spinach well and chop them.
Then leave them into water with vinegar for 10 minutes.
After that wash and drain them.
Peel the potatoes and slice them (not very thin or not very thick).
Boil the potatoes for 10 minutes (do not boil them as doing mashed potato, boil for only 10 minutes).
Drain the potatoes and place the potato slices into a rectangular pyrex.
Chop the onion and the peppers then put the vegetable oil in a pot and cook them by stirring.
Then add the chopped spinach and cook until they absorb the juice.
Add a flick of salt and place the spinach on the potato slices in the pyrex.
To prepare the bechamel sauce, melt the butter.
Add the flour and stir until bubbly. Don’t let the flour darken or burn.
Add the milk slowly and whisk until smooth.
And add the salt and continue whisking until the mixture scalds and begins to thicken.
Continue until you have a smooth, white sauce.
Then pour the bechamel sauce on the spinach.
Bake the potato spinach gratin in the preheated oven at 180°C until it gets lightly brown.
Then take out the dish from the oven and sprinkle the grated cottage cheese.
And place the pyrex into the oven again and continue to bake it until it gets golden brown.
After baking, slice and serve hot or warm.
Give this potato spinach gratin recipe a try.