Spinach and Gruyère Potato Gratin

This Potato, Spinach and Gruyère Cheese Gratin is a delicious, easy and tasty option to cook any day of the week. A perfect starter or garnish for a meat or fish dish.

The potatoes are cooked with their skin on, the spinach is sautéed in an onion sauce; then a mixture of egg, milk cream and cheese is prepared. Finally, potato slices are assembled in the Emile Henry mold , interspersed with sautéed spinach and finished with the egg, milk and cheese mixture. Finish cooking in the oven and the dish is ready.

Optionally you can add bacon, even a few flakes of fresh salmon or smoked salmon if you want to obtain a more complete dish. Gruyère cheese goes great in this type of gratin, but you can change it for an Emmental cheese or another type of cheese if you prefer.

Ceramic mold by Emile Henry, Pallarès knife and No.W plate by Revol

Ingredients

(For 4 people)

• 1kg of potatoes (*)
• 300 g of fresh spinach leaves
• 1 onion
• 1 clove garlic
• 1 egg
• 250 ml of liquid cream
• 100 g gruyère cheese
• Salt
• Pepper
• Nutmeg
• a few sprigs of rosemary

(*) It is advisable to choose the potatoes of more or less similar size, both so that the cooking is uniform and so that they are well distributed in the mold and the presentation is beautiful. The size of the potatoes should be medium.

ceramic mold of Emile Henry, Pallarès knife and Claudia&Julia multipurpose bag

Preparation

1. Cooking the potatoes: In a pot, cook the potatoes with their skin on for 15-17 minutes depending on their size. They do not have to be well cooked but rather firm to prevent them from crumbling when cutting them into slices.
2. Spinach cooking: Meanwhile, in a large skillet, lightly fry the onion with a little salt and oil.
3. When it is already softened and golden, add a chopped garlic; let it release the aroma for a minute and add the spinach leaves, a pinch more of salt and half a glass of water.
4. Cover and let cook 5 minutes; Just enough time for the spinach to soften and cook without losing color. Reserve cooking finished.
5. Preparation of the cream: Prepare the cream, mixing the egg with the liquid cream, a pinch of salt, ground nutmeg and half of the grated cheese. Booking.
6. Assembly: Peel the potatoes and cut them into thick slices / slices (with a knife or with a mandolin that allows you to choose the thickness). Arrange the potato wedges in the Emile Henry fluted ceramic pan , forming a circle and ending in the center. To prevent the spinach from remaining at the bottom of the pan, slightly open the space between the slices and add a little spinach sauté.
7. Next, cover the filling with the egg and cream mixture.
8. Finally, sprinkle with a little chopped fresh rosemary and cover with the rest of the grated cheese.
9. Baked: Bake the preparation for a minimum of 20 minutes at 180ºC. It is ready to take to the table!

ceramic mold of Emile Henry, Pallarès knife and Claudia&Julia multipurpose bag