Tomato and spinach gratin

Name: Tomato and spinach gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 8 medium-sized tomatoes; 7-10 Tbsp (approx. 520 g); 600 g leaf spinach; 2 tablespoons (10 g each) Oil; 1 tsp (5 g) Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g medieval Gouda cheese; 30 g Sunflower seeds

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
8 medium-sized tomatoes
7-10 Tbsp (approx. 520 g)
600 g leaf spinach
2 tablespoons (10 g each) Oil
1 tsp (5 g) Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g medieval Gouda cheese
30 g Sunflower seeds

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for 20-25 minutes. Then drain, rinse and peel. Cut the potatoes into slices. Wash, clean and slice the tomatoes. Sort the spinach, wash thoroughly and drain. Heat the oil. Sauté the spinach in it.
2
Add 1/8 litre of water, bring to the boil and stir in the stock. Season with salt and pepper. Divide the potatoes, tomatoes and spinach into four small gratin dishes or into a large dish. Grate cheese. Sprinkle cheese and sunflower seeds over the gratins. Bake in the preheated oven (electric cooker: 250 ° C/ gas: level 5) or under the hot grill for 5-7 minutes