Spinach and Gruyère Potato Gratin

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

Boil the potatoes in their skins, sauté the spinach in a sautéed onion sauce; then prepare a mixture of egg, cream and cheese. Finally, place the potato slices in the Emile Henry mould , interspersed with sautéed spinach and finish with the egg, milk and cheese mixture. Finish cooking in the oven and the dish is ready.

Optionally, you can add bacon, or even some flakes of fresh salmon or smoked salmon if you want a more complete dish. Gruyère cheese is perfect for this type of gratin, but you can replace it with Emmental or another type of cheese if you prefer.

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

Ingredients

(For 4 people)

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

(*) It is advisable to choose potatoes of a similar size, both to ensure that they cook evenly and to ensure that they are evenly distributed in the mould and that they look nice. The potatoes should be of medium size.

Ceramic mold by Emile Henry, Pallarès knife and Claudia&Julia multipurpose bag

Preparation

1. Cooking the potatoes: In a pot, cook the potatoes with their skins on for 15-17 minutes depending on their size. They should not be cooked through, but rather a little firm to prevent them from crumbling when you cut them into slices.
2. Cooking the spinach: Meanwhile, in a large frying pan, sauté the onion with a little salt and oil.
3. Once it has softened and turned golden, add the chopped garlic, let it release its aroma for a minute and then add the spinach leaves, a pinch more salt and half a glass of water.
4. Cover and cook for 5 minutes, just enough time for the spinach to soften and cook without losing its color. Once cooked, set aside.
5. Making the cream: Prepare the cream by mixing the egg with the liquid cream, a pinch of salt, ground nutmeg and half of the grated cheese. Set aside.
6. Assembly: Peel the potatoes and cut them into thick slices (using a knife or a mandolin slicer, which allows you to choose the thickness). Place the potato slices in the Emile Henry fluted ceramic mould , forming a circle and ending in the centre. To prevent the spinach from remaining at the bottom of the mould, slightly open the space between the slices and add a little 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 rest of the grated cheese.
9. Baking: Bake the preparation for a minimum of 20 minutes at 180ºC. It is now ready to serve!

Ceramic mold by Emile Henry, Pallarès knife and Claudia&Julia multipurpose bag