Roast Potato Gratin with Rosemary and Gruyère AOP on Spinach Bed
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For 4 people
175g Gruyère AOP
800g small potatoes
4 tblsp olive oil
2 sprigs of rosemary
1kg leaf spinach
1 clove of garlic
Cut the potatoes in half lengthways. Heat 2 tablespoons of oil in a frying pan and fry the potatoes for around 15 minutes. Strip the rosemary needles from the stalks and chop finely. Season the potatoes with salt, pepper and rosemary.
Briefly blanch the spinach in plenty of boiling, salty water. Drain, rinse with cold water and squeeze out gently.
Cut the mushrooms into halves or quarters. Finely chop the onion and garlic. Heat the remaining oil and sauté the mushrooms well. Add the onion and garlic, and allow to sauté briefly. Mix in the spinach, season with salt, pepper and nutmeg. Spread evenly around a gratin dish with the potatoes.
Roughly grate the Gruyère AOP and sprinkle over the potatoes and spinach. Bake in the upper third of an oven at 220°C for 15 minutes.