Ingredients
• 1 kg potatoes, peeled and sliced
• 3 cloves of garlic, minced
• 40 g butter
• 1 carrot, grated
• 250 g fresh spinach, chopped
• 1 onion, finely diced
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 cup shredded cheese (Mozzarella or Gruyère)
• Salt and black pepper to taste
• Optional: A pinch of nutmeg
Preparation
1. Boil Potatoes: Place sliced potatoes in a large pot of salted water. Bring to a boil and cook for about 8–10 minutes until slightly tender but still firm (parboiled). Drain and set aside.
2. Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and grated carrot, sautéing until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Wilt Spinach: Add the chopped spinach to the skillet in batches, stirring until just wilted. Season with a little salt and pepper.
4. Make the Sauce: Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in the milk to avoid lumps. Continue stirring until the sauce thickens. Season with salt, pepper, and optional nutmeg.
5. Assemble: Lightly grease individual ramekins or a large baking dish. Layer the parboiled potatoes and the creamy spinach mixture.
6. Add Cheese: Generously top each dish with shredded cheese.
7. Bake: Place in a preheated oven at 200°C (400°F) for 20–25 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
8. Serve: Let it sit for 5 minutes before serving to allow the sauce to set.