Potato-Spinach Gratin with Béchamel Sauce Recipe
I hasten to share with you a wonderful recipe, easy to prepare, very tender and very tasty! The result exceeded all my expectations! And most importantly, her husband is delighted. The recipe is taken from a book on Turkish cuisine. Come in!
Servings 4
Prep Time 10 minutes
Cook Time 60 minutes
Ingredients
- 4 pieces Potatoes large
- 1 piece Onion large
- 500 gram Spinach fresh
- 3 cloves Garlic
- 50 gram Butter 25g per potato, 25g per sauce
- 3 glasses Milk 1 Cup potato, 2 cups sauce
- 2 tablespoons Flour wheat / Flour
- Nutmeg (ground)
- Vegetable oil (at the tip of the knife
- Salt to taste
- Black pepper to taste
Instructions
- Boil the potatoes in salted water.
- Chop the spinach leaves, crush the garlic with the wide side of a knife and chop (or pass through a press).
- I also used spinach stalks. Finely chop the onion and spinach stalks, fry until soft in a small amount of oil.
- Add spinach leaves, a little salt. Simmer for 5-7 minutes.
- Add garlic, pepper and, if necessary, more salt. I also added some chopped chili pepper. Warm up for a couple of minutes.
- Add a glass of warm milk, butter, salt, pepper to the potatoes, knead well so that there are no lumps.
- Put the mashed potatoes in a frying pan.
- The next layer is spread with spinach.
- Melt butter in a frying pan, add flour, fry lightly.
- Pour in the milk, add nutmeg, salt, pepper, mix well so that there are no lumps, cook for a couple of minutes until thickened.
- Put the sauce on the spinach. If desired, sprinkle with grated cheese. I didn't, it turned out very tasty without it too! Place in a preheated 200 degree oven for 15-20 minutes until a light crust forms.
- It turns out very gently, tasty, fast and not at all difficult. Enjoy your meal!