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Ingredients

Serves:
show / hide ingredients
potato 600 g
carrot 250 g
bulb onion 100 g
spinach 250 g
vegetable oil 1 tbsp
cheese 150 g
salt
FOR THE BECHAMEL
butter 30 g
all-purpose flour 15 g
milk 300 ml
cheese 50 g
ground nutmeg 1 tsp
salt

Nutritional information

cal
111,27
prot
4,8
fat
6,33
carbs
8,87
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Potato and spinach casserole

Potato and spinach casserole

Ingredients

  • 600 g potato
  • 250 g carrot
  • 100 g bulb onion
  • 250 g spinach
  • 1 tbsp vegetable oil
  • 150 g cheese
  • salt

  • FOR THE BECHAMEL

  • 30 g butter
  • 15 g all-purpose flour
  • 300 ml milk
  • 50 g cheese
  • 1 tsp ground nutmeg
  • salt

Potato and spinach casserole with béchamel sauce will make a nice side to any meat or be a great dish itself. The convenient serving in portions, tempting cheese crust will make you guests delighted!


All author's recipes

Anna Bondar

Recipe author

She is 28 years old. Anna was born in Orel city, but at the age of 17 she moved to Krasnodar region and fell in love. Anna is financier by training, culinary and photographer amateur. She is fond of concerts, active leisure and traveling. Anna has son Lev.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the vegetables and spinach. Peel the onion.
2
Done

Step 2

Peel and thinly slice the potatoes and carrots. Boil the vegetables in boiling slightly salted water till done. Do not overcook.
3
Done

Step 3

Finely chop and quick fry the onion. Cut the spinach into wide stripes. Add to the onions and stew, covered, over low heat, 7 mins.
4
Done

Step 4

Melt the butter in a heavy-bottomed pan. Add the flour, fry for 1 min, stirring constantly.
5
Done

Step 5

Remove from heat. Add ¼ milk, mix thoroughly to avoid lumps. Gradually add the remaining milk, stirring all the time. Return to the heat, add salt and nutmeg to taste. Cook, stirring all the time, till the sauce resembles batter for fritters. Remove from heat. Roughly grate the cheese and add to the sauce, mix.
6
Done

Step 6

Preheat the oven to 180°C. Grease the baking form (we used a 16x16 cm). Divide the potatoes in 3 parts. Put one of them over the bottom of the form so that they cover each other slightly. Cover with the sauce.
7
Done

Step 7

Divide the carrots in half. Layer one part over potatoes. Cover with the sauce.
8
Done

Step 8

Layer half of the spinach and cover with the sauce.
9
Done

Step 9

Repeat the procedure, covering each layer with some sauce. After the second layer of spinach make a potato layer, cover with the sauce and sprinkle with cheese.
10
Done

Step 10

Bake in the middle of the oven for about 20 mins, till you get a nice golden crust. Potato and spinach casserole is done! Enjoy your meal!

Tips:

Let the casserole cool to make the cutting easier.

Potato and spinach casserole

Potato and spinach casserole with béchamel sauce will make a nice side to any meat or be a great dish itself. The convenient serving in portions, tempting cheese crust will make you guests delighted!

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 600 g potato
  • 250 g carrot
  • 100 g bulb onion
  • 250 g spinach
  • 1 tbsp vegetable oil
  • 150 g cheese
  • salt
  • 30 g butter
  • 15 g all-purpose flour
  • 300 ml milk
  • 50 g cheese
  • 1 tsp ground nutmeg
  • salt

Способ приготовления

  • Prepare the ingredients. Wash the vegetables and spinach. Peel the onion.

  • Peel and thinly slice the potatoes and carrots. Boil the vegetables in boiling slightly salted water till done. Do not overcook.

  • Finely chop and quick fry the onion. Cut the spinach into wide stripes. Add to the onions and stew, covered, over low heat, 7 mins.

  • Melt the butter in a heavy-bottomed pan. Add the flour, fry for 1 min, stirring constantly.

  • Remove from heat. Add ¼ milk, mix thoroughly to avoid lumps. Gradually add the remaining milk, stirring all the time. Return to the heat, add salt and nutmeg to taste. Cook, stirring all the time, till the sauce resembles batter for fritters. Remove from heat. Roughly grate the cheese and add to the sauce, mix.

  • Preheat the oven to 180°C. Grease the baking form (we used a 16x16 cm). Divide the potatoes in 3 parts. Put one of them over the bottom of the form so that they cover each other slightly. Cover with the sauce.

  • Divide the carrots in half. Layer one part over potatoes. Cover with the sauce.

  • Layer half of the spinach and cover with the sauce.

  • Repeat the procedure, covering each layer with some sauce. After the second layer of spinach make a potato layer, cover with the sauce and sprinkle with cheese.

  • Bake in the middle of the oven for about 20 mins, till you get a nice golden crust. Potato and spinach casserole is done! Enjoy your meal!

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Tomato carpaccio
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Warm potato and radish salad
previous
Tomato carpaccio
next
Warm potato and radish salad

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