This potato spinach gratin with fish is a dish that has a tradition in our family. My grandma always prepared it on Sundays when the whole family came together. She always said that the combination of potatoes, spinach and fish is not only delicious, but also really healthy. Over the years, I have modified her recipe slightly and adapted it to the Thermomix® to simplify the preparation. The ingredients play a crucial role in this dish. The potatoes, preferably a firm-cooking variety such as Linda or Annabelle, provide the satisfying base and give the gratin its creamy texture. The leaf spinach, fresh and juicy, brings a pleasant bitter note and a healthy portion of vitamins into play. The onion and garlic form the aromatic foundation, while the nutmeg adds a warm, spicy note. The whipped cream provides the necessary creaminess and binds all the ingredients together. And of course the fish: plaice fillet is a good choice because it is tender and mild in taste and goes well with the other ingredients. When preparing it in the Thermomix®, it is important not to chop the onion and garlic too finely so that they do not burn during sautéing. When layering the gratin, make sure that the potato slices are not too thick so that they cook evenly in the oven. And when pouring in the cream, make sure that it covers all the potato slices so that the gratin becomes nice and juicy. If the gratin gets too dark, you can cover it with aluminum foil during the cooking time. If you want to prepare the dish vegetarian, you can simply leave out the fish and add more spinach or other vegetables such as broccoli or mushrooms instead. For a vegan version, you can replace the whipped cream with a plant-based cream alternative. You can vary the spices as you like. If you like it a little spicier, you can add a pinch of chili. Fresh herbs such as dill or parsley also go perfectly with this dish. The potato spinach gratin with fish tastes best when it comes fresh from the oven. It goes well with a fresh salad, for example a green salad with a light vinegar-oil dressing. A tomato salad or a cucumber salad are also a good choice. If you like, you can also serve the gratin with a dollop of crème fraîche or yogurt. Leftovers of the gratin can be stored in the refrigerator and reheated the next day. The gratin can also be prepared well in advance. You can layer it the day before and then store it in the refrigerator. Before baking, you should take it out of the refrigerator in good time so that it does not get too cold in the oven.

Hearty Potato Spinach Gratin with Fish

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Description

Ingredients (12 ingredients)

Preparation (10 steps)

Prepare spinach

Chop onion and garlic

Sauté onion and garlic

Add spinach and season

Prepare potatoes

Layer gratin

Pour in cream and bake

Prepare plaice fillets

Place plaice fillets on top and cook with them

Serve

Finished cooking? Great! 🎉

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