Potato Cake with Spinach and Cheese

Ingredients

• 300 g spinach
• 500 g Potatoes
• 2 tbsp crème fraîche
• 2 tbsp flour
• 1 egg
• Salt
• black pepper (freshly ground)
• nutmeg
• 1 Garlic clove
• 1 tbsp butter
• 1 French goat cheese wheel (e.g., Le Bougon)

Instructions

1. 1.

   Wash, trim, and blanch the spinach in boiling salted water until wilted; drain, shock in cold water, then squeeze out excess moisture with hands and roughly chop.

2. 2.

   Peel, wash, and cook the potatoes for about 25 minutes; drain, let steam off, then mash through a press and allow to cool slightly.

3. 3.

   Fold crème fraîche, flour, and egg into the mashed potatoes. Season generously with salt, pepper, and nutmeg.

4. 4.

   Grease a baking sheet. Shape the potato mixture into four roughly 15 cm discs, pressing a shallow depression in each center; place on the sheet.

5. 5.

   Peel and finely chop the garlic; sauté in hot butter, add spinach, and cook briefly. Season with salt, pepper, and nutmeg. Spoon the spinach into the depressions. Split the goat cheese into four slices and place one slice atop the spinach in each disc. Bake in a preheated oven at 180°C for about 20 minutes.

6. 6.

   Serve on plates, optionally garnished with radishes and frisée salad. Pair with baguette.