Cheesy Potatoes with Spinach Salad

Ingredients

• 600 g medium-sized potatoes
• 2 toast breads (slices)
• 150 g Noord Hollander Premium Gouda (creamy robust)
• 50 g butter
• Salt
• freshly ground pepper
• marjoram (crushed)
• 1 tbsp butter
• 1 tbsp flour
• 300 ml milk
• 150 g Noord Hollander Gouda (creamy mild)
• 3 tbsp mixed chopped herbs
• Salt
• freshly ground pepper
• 200 g fresh spinach
• 2 carrots
• 1 small zucchini
• 2 tbsp Vegetable oil
• 2 tbsp pumpkin seed oil
• 2 tbsp white wine vinegar
• 1 tsp apple jelly
• Salt
• freshly ground pepper
• 50 g chopped roasted walnuts

Instructions

1. 1.

   Wash potatoes thoroughly and boil as parboiled potatoes for about 15 minutes (they should not be fully cooked). Cut the potatoes in half crosswise, place cut side up on a baking sheet lined with parchment paper. Remove stems from toast slices and finely crumble them. Grate cheese, mix 100 g with toast and butter, season with salt, pepper and marjoram. Spread the cheese mixture over the potato halves, press slightly and bake in a preheated oven at 200 °C (gas: level 4, fan 180 °C) for about 15‑20 minutes. Sprinkle the remaining cheese 5 minutes before the end of baking.

2. 2.

   Heat butter for the sauce, dust with flour and sauté. Pour in milk and bring to a boil. Grate cheese finely, add it to the milk and melt over low heat. Add herbs and season the sauce with salt and pepper.

3. 3.

   Rinse spinach, wash and drain well. Peel carrots, wash and cut into fine strips. Wash zucchini, trim and dice. Whisk oils, vinegar and apple jelly together, season with salt and pepper. Toss spinach, carrots and zucchini with the dressing. Sprinkle walnuts on top and serve with the potatoes and cheese sauce.