Potato Tomato Gratin with Spinach

Ingredients

• 600 g boiled, firm-cooking potatoes
• 2 Garlic cloves
• 400 g spinach
• Salt
• 1 stalk leeks
• 2 Tomatoes
• 100 g sheep cheese
• 2 tbsp olive oil
• pepper (ground)
• 1 Egg white
• 1 Tbsp freshly chopped thyme
• 1 tbsp freshly chopped basil
• 200 ml whipping cream
• 2 Eggs
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Peel and slice the potatoes. Peel and chop the garlic. Wash, trim, rinse, and drop the spinach into lightly boiling salted water until wilted, then drain, shock in cold water, and let it dry. Squeeze out excess liquid and roughly chop. Wash and trim the leeks, cutting them into very fine rings. Wash and slice the tomatoes. Grate the sheep cheese finely. In a non-stick pan heat 1 tbsp olive oil, sauté the garlic and leeks, seasoning with salt and pepper. Mix in the spinach, garlic, leeks, half of the sheep cheese, and the egg white. Stir in the remaining leeks and garlic, seasoning with salt, pepper, thyme, and basil. Transfer the spinach mixture to a greased baking dish, arrange the potato slices and tomato slices like roof tiles on top. Whisk together the cream and eggs, season with nutmeg, salt, and pepper, then pour over the gratin. Sprinkle the remaining sheep cheese on top. Bake in the oven for about 25 minutes until golden brown.