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!
- 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
Stages of cooking
Prepare all the ingredients.
Peel and cut potatoes and carrots into thin circles. Boil vegetables in boiling salted water until cooked.
Chop and fry the onion. Cut the spinach into strips. Add to the onion and simmer for 7 minutes under the lid.
Melt the butter in a thick-bottomed pan. Add flour, fry for 1 minute, stirring constantly.
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.
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.
Divide the carrots in half. Spread half the carrots on top of the potatoes. Grease with the sauce.
Put half the spinach stewed with onions. Grease with the sauce.
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.
Bake in the middle of an oven preheated to 180 C for about 20 minutes until the cheese crust appears.