Mushroom and Spinach Gratin
Ingredients
Potato puree
- 6 medium potatoes (slightly smaller than medium)
- 1/2 cup milk
- 1 tablespoon butter
- salt, grated nutmeg or black pepper
Filling vegetables
- 300 grams mushrooms
- 150 grams spinach
- 1 onion
- 2 garlic cloves
- salt, black pepper, red pepper powder
Sauce
- 1 tablespoon butter
- 1.5 tablespoons flour
- 1.5 cups milk
- salt, black pepper
Topping
- grated pizza cheese as needed
- cayenne pepper
Preparation
Peel the potatoes, cut into cubes, boil until soft, drain, then while hot, mash with butter, milk, salt, and grated nutmeg or black pepper in a suitable baking dish.
In a pan, heat oil, sauté chopped onion and garlic for 1 minute, add chopped mushrooms and cook until done, then add chopped spinach and cook until wilted, add salt, black pepper, and red pepper powder, and cook until the liquid evaporates.
In a small pot, melt butter, add flour and cook until fragrant, gradually add milk while stirring, season with salt and black pepper, cook until thickened and boils, then remove from heat.
Pour the sauce over the mushroom and spinach mixture, mix well, then pour this over the potato puree in the baking dish.
Sprinkle grated cheese on top and bake in a preheated oven at 180°C until the top is golden brown.
