Time
90 min
Serving
6 persons
Calories
386
Healthy potato casserole with spinach and bechamel sauce will be an excellent side dish for any meat dish or a variant of an independent dish. Convenient portioned serving, delicious cheese crust - your guests will be satisfied!
Ingredients
- potato: 600 g
- carrots: 250 g
- onion: 100 g
- spinach: 250 g
- olive oil: 1 Tbsp
- hard cheese: 200 g
- butter: 30 g
- wheat flour: 15 g
- milk: 300 ml
- salt: 1.5 tsp
- ground nutmeg: 1 tsp
Metric Conversion
Stages of cooking
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Prepare all the ingredients.
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Peel and cut potatoes and carrots into thin circles. Boil vegetables in boiling salted water until cooked.
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Chop and fry the onion. Cut the spinach into strips. Add to the onion and simmer for 7 minutes under the lid.
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Melt the butter in a thick-bottomed pan. Add flour, fry for 1 minute, stirring constantly.
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Remove from heat. Add 1/4 of milk, mix thoroughly. Continue adding milk while stirring. Return to the stove, add nutmeg and salt. With constant stirring over low heat, bring the sauce to the consistency of a pancake dough. Remove from stove. Grate the cheese on a grater and add to the sauce, stir.
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Turn on the oven to warm up to 180 degrees. Grease the baking dish (in the recipe we used a 16x16 cm). Divide the potatoes into 3 parts, put one of them on the bottom of the mold. Grease with the sauce.
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Divide the carrots in half. Spread half the carrots on top of the potatoes. Grease with the sauce.
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Put half the spinach stewed with onions. Grease with the sauce.
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Repeat layers, greasing with sauce every time. After the second layer of spinach, lay out another layer of potatoes, grease with sauce and sprinkle with grated cheese.
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Bake in the middle of an oven preheated to 180 C for about 20 minutes until the cheese crust appears.
