Potato Casserole Fanchonette

A great spinach recipe for every taste:

Fanchonette comes from French and means, among other things, fine baked goods. And fine is also the potato casserole Fanchonette. A direct import from France.

Remove the skin from the potatoes, rinse and cut into eighths. Cook in a saucepan with salted water for 20 minutes. Drain and steam. Press the potato through a press or pass it through a sieve into a large bowl. Season with pepper and nutmeg. Stir the egg yolks with the butter into the potatoes. Beat egg whites in a baking bowl until stiff and fold in.

While making the potatoes, select spinach, place in a sieve and rinse with cold water. Simmer in salted water for ten minutes. Drain. Melt butter in a saucepan and toss spinach in it.

Grease an ovenproof dish with light butter. Pour in half of the potato mixture. Put spinach on top. Spread the remaining potato mixture evenly over the top. Sprinkle with cheese and put butter in flakes on top. Place in the heated oven on the middle shelf.

Baking time: 30 min.

electric stove: 220 °C

gas stove: level 5

Wash and dry the parsley. Remove from the heat.

Serve the casserole garnished with parsley on the spot.

Preparation

30 min.

Preparation

40 min.

Menu 5/196

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