This recipe combines the comforting flavors of potatoes and spinach with a creamy bechamel sauce, making for a delicious, easy-to-make, and budget-friendly dish. It’s perfect for a cozy meal and is sure to be a hit with the whole family.
Ingredients for Potatoes and Spinach with Bechamel Sauce:
- 2-3 potatoes, depending on their size
- 1 carrot
- 1 onion
- 2 cloves of garlic
- Salt (to taste)
- 300g spinach
- 35g (3 tablespoons) olive oil
- 35g (3+1/2 tablespoons) all-purpose or plain wheat flour
- 700ml (3 cups) milk
- 1 teaspoon freshly grated nutmeg
- Freshly ground black pepper (to taste)
- Baking dish suitable for the oven (mine is 30cm x 21cm x 5cm high)
- A little oil to grease the bottom of the baking dish
- 150g grated mozzarella cheese (or another type of cheese you prefer)
Instructions:
- Prepare the Ingredients:
- Peel and wash 2-3 potatoes, then slice them into rounds approximately 3-4mm thick.
- Peel and grate the carrot using the large holes of a grater.
- Finely chop the onion and garlic, or use a food processor.
- Cook the Potatoes:
- Bring a pot of water to a boil. Add a pinch of salt.
- Add the potato slices and cook for about 7 minutes.
- Once cooked, remove the potatoes with a slotted spoon and drain on a rack.
- Blanch the Spinach:
- In the same pot of boiling water, cook 300g of spinach for 3 minutes to reduce bitterness.
- Drain the spinach well and set aside.
- Make the Bechamel Sauce:
- In a pan, heat 35g of olive oil over medium heat.
- Add the chopped onion and garlic, season with a pinch of salt, and cook for about 7 minutes until softened.
- Add the grated carrot and cook for another 2 minutes.
- Stir in 35g of flour and cook for 1 minute to remove the raw taste of the flour.
- Gradually add 700ml of cold milk, stirring constantly to prevent lumps.
- Season with grated nutmeg, black pepper, and a little more salt to taste.
- Once the sauce is smooth and begins to thicken, add the blanched spinach and mix well.
- Assemble the Dish:
- Preheat the oven to 200°C (392°F).
- Grease a baking dish with a little oil.
- Layer the bottom of the dish with half of the potato slices.
- Spread half of the bechamel sauce with spinach over the potatoes.
- Sprinkle some grated cheese on top.
- Add another layer of potatoes, followed by the remaining bechamel sauce and a final sprinkle of cheese.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
- Let it cool slightly before serving.
Serving Suggestions:
- Serve this dish as a main course with a side salad or some crusty bread.
- Pair it with a light white wine for a complete meal.
Cooking Tips:
- Ensure the spinach is well-drained to prevent excess moisture in the dish.
- For a richer flavor, you can add some grated Parmesan cheese to the bechamel sauce.
Nutritional Benefits:
- Spinach is a great source of vitamins A, C, and K, as well as iron and calcium.
- Potatoes provide a good source of carbohydrates and fiber.
Dietary Information:
- This dish can be made gluten-free by using gluten-free flour in the bechamel sauce.
Nutritional Facts (per serving):
- Calories: 320
- Protein: 10g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 4g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s a comforting, hearty dish that’s perfect for a family meal.
- The creamy bechamel sauce perfectly complements the tender potatoes and spinach.
- It’s easy to make with simple, everyday ingredients.
- The baked cheese on top adds a deliciously gooey finish.
Conclusion:
This Potatoes and Spinach with Bechamel Sauce recipe is a perfect blend of flavors and textures. The creamy sauce, tender potatoes, and fresh spinach make it a dish that’s both satisfying and nutritious. It’s a versatile recipe that’s sure to become a favorite in your household. Don’t forget to share this delicious dish with friends and family!
Frequently Asked Questions:
- Can I use frozen spinach?
- Yes, just make sure to thaw and drain it well before using.
- Can I substitute the milk in the bechamel sauce?
- You can use a dairy-free milk alternative like almond or soy milk for a lactose-free version.
- Can I add other vegetables?
- Absolutely! Mushrooms, zucchini, or bell peppers would be great additions.
- Can I make this dish ahead of time?
- Yes, you can assemble it ahead of time and bake it when ready to serve.
- How can I make this dish more flavorful?
- Add a pinch of cayenne pepper or some Dijon mustard to the bechamel sauce for extra flavor.
- Can I use a different type of cheese?
- Yes, any melting cheese like cheddar, Gruyère, or gouda would work well.
- What can I serve with this dish?
- A simple green salad or roasted vegetables would make a great side.
- How do I prevent the bechamel sauce from becoming lumpy?
- Add the cold milk gradually while whisking continuously to avoid lumps.
- Can I freeze this dish?
- It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat in the oven.
- Is this dish vegetarian?
- Yes, it’s a vegetarian dish.