Spinach with Potatoes au Gratin

Ingredients

• one pound of spinach
• four good-sized potatoes
• two onions
• a quarter of a pound of American cheese
• two cups of cream sauce
• two tablespoons of salt
• one egg

Method

1. 1

   Wash the spinach and boil it with water, baking soda, and salt.

2. 2

   Pick out the largest leaves for each portion.

3. 3

   Press the remaining spinach and grind it with one onion.

4. 4

   Cook and mash the potatoes, then mix with half the ground spinach, one egg, and beat until creamy.

5. 5

   Place a tablespoon of the mixture on each spinach leaf and roll.

6. 6

   Put cheese sauce in a casserole, place spinach rolls on top, sprinkle with cheese, and bake for 10-15 minutes.

7. 7

   Add the remaining spinach in the center and decorate with hard-boiled egg slices.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 96. The excerpt below is the record exactly as published.

Spinach with Potatoes au Gratin Epinards aux Pommes au Gratin One pound of spinach, four good-sized potatoes, two onions, a quarter of a pound of American cheese, and two cups of cream sauce. How to Make It. Wash the spinach well and put it on the stove with some water, a pinch of baking soda, and two tablespoons of salt; let it come to a boil, then pick out the largest leaves, one for each portion; the rest of the spinach press out and put it through the meat grinder twice with one onion. Cook the potatoes and mash them; add half of the ground spinach to the mashed potatoes, also one egg

Cook this with the app: pantry check, scaling, and the assistant.