Organic spinach casserole with cheesy sauce
A comforting autumn casserole layering creamy mashed potatoes, sautéed spinach, and a rich homemade cheese sauce, topped with grated hazelnuts and baked until golden.
What you need
How Maurice does it
- 1
Preheat the oven to 210°C.
- 2
Boil the peeled and cut potatoes in a pot of water until tender. Drain, then mash with 30 g butter until smooth. Set aside.
- 3
In a mortar and pestle, crush the garlic cloves and peppercorns into a paste.
- 4
Heat olive oil in a wok over medium heat. Add the minced garlic and cook until fragrant. Add the fresh spinach and stir until wilted and reduced in volume. Remove from heat.
- 5
In a small saucepan, melt 30 g butter over medium heat. Sprinkle in the flour and whisk to form a roux. Cook for 1 minute.
- 6
Gradually pour in the milk while whisking continuously. Cook until the sauce thickens.
- 7
Stir in the crushed garlic and peppercorn mixture, then add the shredded cheese and whisk until melted. Season with nutmeg.
- 8
Spread the mashed potatoes evenly in the bottom of a baking dish. Layer the cooked spinach over the potatoes, then pour the cheese sauce on top.
- 9
Grate hazelnuts over the top of the casserole.
- 10
Bake in the preheated oven for 20-25 minutes, until the top is golden-brown and bubbly.
- 11
Remove from oven and let cool slightly before serving.
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