Casserole made from Bergader Cremosissimo with potatoes and spinach flavoured with lime

Ingredients:

Serves 4 people (baking mould of about 20cm x 30cm)

500 g	potatoes
	salt and pepper from a mill
500 g	spinach leaves
	grated lime peel
	freshly grated nutmeg
120 g	cooked ham
400 g	tomatoes
350 g	Bergader Cremosissimo
	some olive oil for the ovenproof dish
150 g	crème fraîche
1-2 teaspoons	of lime juice
2 tablespoons	of mild olive oil
1	knife tip of chopped clove of garlic
1 pinch	of cayenne pepper

Preparation:

Peel the potatoes, cut them into slices about 1/2 cm thick and boil in salted water for about 10 minutes until they are firm to bite. Remove them with a skimmer, lay them out on a metal tray to release the steam and season with pepper.

Pluck the spinach leaves from the stems, wash them thoroughly in cold water and allow to dry off. Blanch them in boiling salted water until firm to the bite, rinse in cold water, allow them to dry off in a sieve, then season with grated lime, salt, pepper and nutmeg. Cut the ham into strips and mix it with the spinach.

Remove the green stalk from the tomatoes and cut them into slices. Season with salt and pepper until spicy.

Cut 250g of Bergader Cremosissimo into slices.

Preheat the oven to 180°C.

Brush the ovenproof dish with olive oil, then put the vegetables into it in flaky layers close together with the slices of Cremosissimo.

Cut the remaining Bergader Cremosissimo into small cubes and stir them with the crème fraîche, lime juice, olive oil and garlic. Season with salt and Cayenne pepper, then distribute them evenly on top of the casserole.

Allow to bake in the preheated oven for about 25 minutes.