Avoid watery spinach
Evaporate free liquid before adding milk so excess water does not collect underneath.
European Recipe
Spinach and potato bake with Gouda
Cook potatoes and spinach in parallel, then bake the hot mixture with cheese.
Total time
1 hr
Calories
380 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
A simple green vegetable bake
Tender potatoes and fully heated spinach shorten the oven stage. Milk brings them together and Gouda covers the top. This makes three vegetarian main portions.
Vegetarian Dinners
Autumn Recipes
Potatoes
Vegetables
Recipe
Spinach and potato bake with Gouda
Precooked potato cubes and leaf spinach in milk under a golden Gouda crust.
Ingredients
3 servings
Method
-
1
Precook potatoes
Dice potatoes about 1 cm and boil with water and 1 g salt. Cook about 12 minutes until soft, drain and let steam escape. Preheat oven to 200 °C conventional heat.
-
2
Cook spinach
Meanwhile chop garlic and soften briefly in 5 g oil. Add frozen spinach and heat through according to the packet about 10 to 12 minutes. Evaporate most free liquid. Stir in milk, remaining 2 g salt and pepper and warm through.
-
3
Bake
Grease a dish about 20 by 25 cm with the remaining 5 g oil. Mix potatoes and spinach milk and fill the dish. Grate and distribute all the Gouda. Bake on the middle shelf about 25 minutes until hot in the centre and golden on top.
-
4
Serve
Let set briefly and divide into three main portions. Potatoes and spinach precook in parallel; total time includes a short setting phase.
Kitchen know-how
Tips for Spinach and potato bake with Gouda
Check potatoes
They should already be soft before baking. The oven heats the mixture and browns the cheese.
Variations
How to adapt this recipe
Use the same trimmed raw weight of finely sliced chard and cook until tender. Time and nutrition change.
Use the same amount of a different fat level. Choose microbial rennet; flavour and nutrition change.
Nutrition per serving
380kcal
39.2 gCarbohydrates
16.0 gProtein
16.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spinach and potato bake with Gouda
The base uses plain leaf spinach. Creamed spinach adds ingredients and changes the sauce and nutrition.
The short oven stage is for browning. Raw potatoes require different liquid and longer baking.
Choose Gouda with microbial rennet for the vegetarian version. Check the package ingredients.
Yes. All milk is included. Potato water is drained and supplies none of the five calculated nutrients.
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