Potato and spinach casserole with Bergader Mini brie/Bonifaz Yogurt
Ingredients (casserole dish: 20 x 30 cm):
| 500 g | potatoes |
| salt | |
| freshly milled pepper | |
| 500 g | spinach leaves |
| a little | grated lime peel |
| freshly ground nutmeg | |
| 120 g | cooked ham |
| 400 g | tomatoes |
| 350 g | Bergader Mini brie Yogurt (Self Service) or Bonifaz Yogurt (Counter) |
| olive oil for greasing dish | |
| 150 g | crème fraîche |
| 1-2 teaspoons | lime juice |
| 2 tablespoons | mild olive oil |
| pinch | chopped garlic |
| pinch | cayenne pepper |
Preparation:
Pre-heat the oven to 180° C.
Peel the potatoes, cut them in ½ centimetre thick slices. Cook them in salted water for about 10 minutes until they are “al dente”. To cool spread them on baking tray and season with freshly ground pepper.
Separate the spinach leaves and remove stalks. Wash thoroughly in cold water and drain. Blanch in boiling salted water until just cooked, shock in ice cold water and allow to drain in a sieve/colander. Flavour them with the grated lime peel, salt, pepper and nutmeg. Cut the ham in strips and mix into the spinach.
Remove the green stalk from the tomatoes and slice. Season with plenty of salt and pepper.
Cut 250 g of Bonifaz Yogurt in slices.
Brush the casserole dish with olive oil and tightly pack in the vegetables and cheese to look like scales.
Cut the remaining Bonifaz Yogurt into small cubes and mix with crème fraîche, lime-juice, olive oil and garlic. Season with salt and cayenne pepper and spread evenly over the casserole.
Bake in the pre-heated oven for about 35 minutes.