Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, potato spinach au gratin. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This Gruyère-Spinach Potatoes Au Gratin Recipe is well worth every minute it takes to prepare. The flavors are deep, the textures are smooth, and the overall takeaway is one of over-the-top, comforting deliciousness! A potato gratin with spinach never disappoints!
Potato Spinach Au Gratin is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Potato Spinach Au Gratin is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook potato spinach au gratin using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato Spinach Au Gratin:
- Prepare 2 bundle spinach
- Prepare 1/2 bundle fenugreek leaves
- Take 4 medium size boiled potatoes
- Make ready 1 cup corn
- Get 1 tsp lime juice
- Get 1 cup paneer cubes
- Make ready 1 cup cream
- Make ready 1 cup grated cheese
- Get Salt as per taste
- Take 1 tsp black pepper
- Take 1 tsp roasted cumin seed powder
- Get leaves Chopped coriander
- Prepare 1 tsp red chilli flakes
- Make ready 1 tsp oregano
- Prepare 1 green chilli chopped
- Make ready 1 onion chopped
- Take Ginger, garlic and green chilli paste
- Prepare 1 tsp cumin seeds
- Take 1 tsp oil
A gratin is a baked dish but what makes it distinctive is a light covering of cheese and or breadcrumbs. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French.
Instructions to make Potato Spinach Au Gratin:
- Wash spinach and fenugreek leaves and blanch them. Drain out all the water by squeezing and keep side. Once it cools make a purée.
- For the bottom layer… take boiled potatoes in a vessel and mash them with the help of a potato masher and season it with salt, green chilli, coriander leaves, black pepper, cumin powder and lime juice. Layer this in the baking dish evenly.
- For the second layer…. in a non stick pan take olive oil add cumin seeds and let it crackle. Now add ginger garlic and green chilli paste and sauté. Add finely chopped onions and cook till they turn translucent. Add corns and paneer cubes and season with salt, pepper, red chilli flakes. Add the blanched and puréed spinach and fenugreek leaves and cook till all the moisture evaporates. Spread this layer on top of the potato layer evenly.
- For the top most layer…. in a bowl take the cream and cheese and season with salt, pepper, oregano and chilli flakes and spread over the spinach layer.
- Put the dish in a pre heated oven at 180 degrees and bake till the upper crust turns golden brown.
I recently made Spinach and Sweet Potato Gratin for the first time. I adapted this recipe from the Smitten Kitchen recipe for Swiss Chard and Sweet Potato. TESTED & PERFECTED RECIPE - Potatoes Au Gratin is the ultimate comfort food with sliced potatoes, heavy cream & grated cheese. How to Make Potato Spinach and Tomato Gratin. I strongly recommend using Roma tomatoes for this recipe.
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