Name: Baked Potato Spinach Casserole with Fish Fingers
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 1 kg Potatoes; 2 EL Oil; Salt; 1 Stück Onion; 1 Stück Garlic clove; 20 g Oil; 600 g Frozen leaf spinach; 20 g Water; 200 g Cream; 1 TL Salt; Pepper; Nutmeg; 8 Stück Fish fingers; 100 g Grated mozzarella

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Description

This baked potato spinach casserole with fish fingers is a hearty main course that is ready in about 50 minutes. The recipe is designed for 4 servings and combines potatoes, spinach and fish fingers into a delicious casserole. Ideal for a quick and satisfying lunch or dinner.

Ingredients (14 ingredients)

Preparation (7 steps)

Prepare potatoes

Wash 1 kg potatoes, cut into thick slices and mix with 2-3 tablespoons of oil and salt. Place on a baking sheet and bake in the oven at 220°C circulating air for approx. 15-20 minutes until the potatoes are cooked. Remove the potatoes from the oven and set aside.

Chop onion and garlic

Thermomix® Setting

5 sec/Speed 5

Put 1 onion and 1 clove of garlic in the mixing bowl and chop for 5 sec./speed 5. Push down with the spatula.

5 sec

Sauté spinach

Thermomix® Setting

2,5 min/Varoma/Speed 1 Varoma

Add 20 g oil and sauté for 2.5 min./Varoma/speed 1. Add 600 g frozen leaf spinach and 20 g water and sauté for 10 min./Varoma/speed 1.

2,5 min

Refine spinach

Thermomix® Setting

15 sec/Speed 8

Add 200 g cream, 1 tsp salt, some pepper and nutmeg, chop for 15 sec./speed 8.

15 sec

Prepare fish fingers

Cook 8 fish fingers or vegetable fingers in a pan or air fryer according to the package instructions. Then cut into pieces.

Layer casserole

Place the spinach in a casserole dish. Add the potatoes on top as well as the fish or vegetable fingers. Sprinkle with 100 g grated mozzarella or vegan cheese melt.