Spinach and Potato Gratin with Feta Cheese and Pine Nuts

A delicious mushroom dish for any occasion!

Potatoes rinse well, scrub, dry, cut into wedges. Mushrooms rub well with kitchen paper, cut into slices. Pluck spinach from the stem, rinse well (three to four times), drain well.

Remove the skin from the onion, cut into fine cubes, remove the skin from the garlic and cut into fine slices. Cut feta cheese into cubes, roast pine nuts briefly. Clean cherry tomatoes, cut out core, cut into quarters. Chop chives and pluck thyme.

Heat a frying pan with clarified butter, roast potato wedges on both sides, add mushrooms and cook until tender. Heat a large frying pan with clarified butter, sauté onions, garlic until translucent, add spinach, turn to the other side, fall together and pour a little clear soup, season with salt, pepper and nutmeg.

Add pine nuts and sour cream or crème fraiche and fold in well. Transfer spinach with all ingredients into an ovenproof dish, spread mushrooms, cherry tomatoes, potato wedges evenly over it, shape feta cheese and thyme over it, pour whipped cream on top and gratinate in the oven at 160 degrees for 20 minutes.

Serve:

Repeatedly season finished gratin with ground pepper, sprinkle with chives.

353 Kcal – 25 g fat – 13 g egg white – 20 g carbohydrates – 1, 5 Be (bread units)

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