Spinach and cheese gratin with pine nuts
Fine gratin prepared in no time at all
bake for 20 min.
250 ml full fat cream
2 tbsp. clear vegetable soup
500 g leaf spinach (defrosted)
1 tsp. Maizena
400 g grated potatoes
150 g pine nuts
200 g grated hard cheese
Bring the sauce to a boil
Preheat the oven to 220° C with circulating air. Pour the full fat cream into a pan, add the vegetable stock powder and Maizena and bring to a boil.
Mix ingredients with the sauce
Add the spinach leaves, potatoes and pine nuts to the cream and mix well.
Spread the mixture in the gratin dish
Pour the mixture into a buttered gratin dish and sprinkle grated hard cheese over the top.
Bake the gratin
Bake the gratin in the oven for 20 minutes and serve.
Instead of hard cheese, the gratin can also be scalloped with crumbled feta.