Potato dumpling and spinach gratin
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 517 kcal | (25 %) | ||
| Protein | 20.5 g | (21 %) | ||
| Fat | 37.3 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) |
Ingredients
- Ingredients
- 1 pkg Potato dumpling mix
- salt
- 750 grams Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- freshly ground pepper
- freshly grated Nutmeg
- 50 grams lean, streaky Bacon
- 100 grams Gouda
- 1 cup Crème fraiche
- milk
- 2 medium eggs
- 1 bunch Chives
Preparation steps
Prepare potato dumplings according to package directions, using half and half in place of milk or water. With damp hands, form dumpling dough into 12 dumplings. Boil salted water, add dumplings, return to a boil and simmer over low heat until dumplings float to the surface.
Rinse and trim spinach. Peel and dice onion and garlic. Heat oil in a large saucepan and briefly sauté onion and garlic. Stir spinach into saucepan, cover and cook for about 5 minutes. Season spinach with salt, pepper and nutmeg, drain with a sieve, squeeze and spread on paper towels.
Cut bacon into cubes and sauté in a hot pan. Grate gouda cheese. Mix crème fraîche, milk, eggs and Gouda and season with salt and pepper.
Spread spinach in a greased baking dish. Set dumplings on spinach, pour in cheese mixture, sprinkle with bacon and bake in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for 25-30 minutes.
Rinse chives, shake dry, cut into rolls and sprinkle over gratin to serve.