Spinach and potato gratin with Gruyère and crème fraîche.
- 300g Gruyère
- 300g fresh spinach
- 20g butter
- 400ml crème fraiche
- 1 clove of garlic
- 2 pinches of nutmeg
- Peel the garlic and potatoes. Wash and separate the spinach leaves. Wash the potatoes and cut them into slices (not too fine), and grate the cheese coarsely.
- Assembling the casserole: alternate layers of potatoes, spinach and grated cheese in the baking tray or buttered casserole dish, up to half of its height. Heat the oven to 180°. In a bowl, blend the crème fraîche with part of the grated cheese, half of the spinach, the garlic and nutmeg, salt and pepper in a blender. Spread this mixture over the layer of potatoes in the casserole dish and bake for 35 minutes.
Remove the casserole from the oven and place it onto a serving plate with a napkin on top. If using a baking tray, cut using a spatula and serve on a flat plate.