Baked potatoes with Le Gruyère AOP

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Ingredients

  • 800g small potatoes
  • 4 tbsp olive oil
  • 1 tbsp rosemary, chopped
  • salt & pepper
  • 500 g spinach
  • 500 g brown champignons
  • 1 onion
  • 1 clove of garlic
  • nutmeg
  • 175g Le Gruyère AOP, grated

Preparation

  1. Halve the potatoes lengthways. Heat 2 tablespoons of oil and fry the potatoes for about 15 minutes. Season the potatoes with salt, pepper and rosemary.
  2. Preheat the oven to 220°C.
  3. Blanch the spinach briefly in plenty of boiling salted water. Drain, rinse in cold water and squeeze out the excess water.
  4. Halve or quarter the mushrooms. Finely chop the onion and garlic. Heat the remaining oil and fry the mushrooms in it. Add the onion and garlic and sauté briefly. Mix in the spinach, season with salt, pepper and nutmeg. Spread in a gratin dish with the potatoes.
  5. Sprinkle the grated Le Gruyère AOP over the potatoes and spinach. Bake in the oven for 15 minutes.
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Appétit

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