Potato, Spinach and Gruyère 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 the side for a meat or fish dish.

Potatoes are boiled with their skins, spinach is sautéed with a onion sofrito; then a mixture of egg, cream and cheese is prepared. Finally potato slices are arranged in the Emile Henry baking dish, layered with sautéed spinach and finished with the egg, cream and cheese mixture. It is finished cooking in the oven and the dish is ready.

Optionally you can add bacon, even some slices of fresh salmon or smoked salmon if you want a more complete dish. Gruyère cheese goes wonderfully with this type of gratin, but you can swap it for emmental or another cheese if you prefer.

Emile Henry ceramic dish, Pallarès knife and No.W plate by Revol

Ingredients

(For 4 people)

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

(*) It's advisable to choose potatoes of more or less similar size, both so the cooking is even and so they fit nicely in the dish and the presentation looks good. The potatoes should be medium sized.

Emile Henry ceramic dish, Pallarès knife and Claudia&Julia multiuse bag

Preparation

1. Cooking the potatoes: In a pot, boil the potatoes with their skins for 15-17 minutes depending on size. They should not be fully cooked but slightly firm to avoid falling apart when sliced.
2. Cooking the spinach: Meanwhile, in a large skillet, make an onion sofrito with a little salt and oil.
3. When it is softened and golden, add one chopped garlic clove; let it release its aroma for a minute and add the spinach leaves, a pinch more 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 its color. When done, set aside.
5. Preparing the cream: Prepare the cream by mixing the egg with the heavy cream, a pinch of salt, ground nutmeg and half the grated cheese. Set aside.
6. Assembly: Peel the potatoes and cut them into thick slices / rounds (with a knife or with a mandoline which allows you to choose the thickness). Arrange the potato slices in the Emile Henry dish with fluted sides, forming a circle and finishing in the center. To prevent the spinach from settling at the bottom of the dish, slightly separate the slices and insert some sautéed spinach.
7. Next, cover the filling with the egg and cream mixture.
8. Finally, sprinkle with a little chopped fresh rosemary and cover with the remaining grated cheese.
9. Baking: Bake the preparation for a minimum of 20 minutes at 180ºC. It's ready to serve!

Emile Henry ceramic dish, Pallarès knife and Claudia&Julia multiuse bag