Ingredients with Measurements:
- 500g fresh spinach
- 500g potatoes, peeled and sliced
- 200g grated cheese
- 2 cups milk
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring water to a boil and add the spinach. Cook for 2-3 minutes until wilted, then drain and chop.
3. In the same pot, cook the sliced potatoes in boiling water for 10-12 minutes until tender. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and cook until soft.
5. Add the flour to the saucepan and whisk until smooth. Gradually add the milk, whisking constantly until the mixture thickens.
6. Add half of the grated cheese to the saucepan and stir until melted.
7. Season the cheese sauce with salt and pepper to taste.
8. In an oven-safe casserole dish, layer the cooked potatoes and chopped spinach.
9. Pour the cheese sauce over the potatoes and spinach, making sure to cover everything evenly.
10. Sprinkle the remaining grated cheese over the top of the casserole.
11. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 17g
Carbohydrates: 28g
Protein: 14g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Cheddar cheese can be used instead of grated cheese.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese, such as mozzarella or Parmesan.
- Add sliced mushrooms to the casserole.
Tips and tricks:
- Make sure to drain the spinach and potatoes well to prevent excess moisture in the casserole.
- Use a mandoline slicer to get even slices of potatoes.
- Let the casserole cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the Mehlbeutel-Käse-Spinat-Auflauf in the casserole dish for a rustic presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the casserole before serving.
Pairings:
This casserole pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the cheese on top of the casserole is not melted enough, broil for a few minutes until bubbly.
Food safety advice:
Make sure to cook the potatoes and spinach thoroughly to prevent foodborne illness.
Food history:
Mehlbeutel-Käse-Spinat-Auflauf is a traditional German dish that combines potatoes, spinach, and cheese in a hearty casserole.
Flavor profiles:
This casserole is creamy, cheesy, and savory with a hint of sweetness from the onions.
Serving suggestions:
Serve the Mehlbeutel-Käse-Spinat-Auflauf as a main dish for dinner or as a side dish for a holiday meal.
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Region: German