Gratin with sweet potatoes and spinach with a creamy garlic sauce, sprinkled with grated parmesan – it’s very tasty. The main thing is not to burn the crust, but to bake the core of the dish.
450 g sweet potato
400 g potatoes
1 clove of garlic
250 g fresh spinach
3 tbsp hard spicy cheese
1 up heavy cream
3 tbsp butter
1-2 sprigs of thyme
1 pinch of nutmeg
Salt to taste
Pepper to taste
1.Peel sweet potatoes and potatoes and cut across into thin slices.
2.In a saucepan, bring cream to a boil over low heat. Add chopped garlic and thyme. Remove from heat. Salt and pepper. Cover and let cool.
3.Put spinach in a colander. Pour boiling water. Let it drain and press the leaves well into the colander to squeeze out all the water. Transfer to a bowl. Season with salt, pepper and add nutmeg.
4.Grease a baking dish well with butter. Place 1/2 potato and sweet potato slices on the bottom. Top with spinach. Then a layer of potatoes again. Pour the garlic cream into the pan (remove the thyme). Sprinkle with grated cheese.
5.Bake in the preheated oven to 370° F (180° C) for about an hour, until all potatoes are tender and the gratin is covered with golden crust.