Potato gratin with ricotta and spinach
Ingredients
Instructions
- 4 Potatoes
- 500 g frozen spinach
- 200g Ricotta
- 10 cl Liquid cream
- 80 g grated cheese
- Preheat the oven to th 6 (180°C).
- In a large volume of salted water, cook the peeled potatoes for 15 minutes. Cool them under cold water and cut them into slices.
- In a bowl, heat the spinach in the microwave for 10 minutes. Squeeze them to remove as much water as possible.
- Mix with the crumbled ricotta. Add salt and pepper.
- In a gratin dish, place a layer of potatoes, for half of the cream and cover with half of the spinach mixture. Repeat the process and sprinkle with cheese. Bake for 25 mins.
Potato gratin with ricotta and spinach
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