Enjoy the delicious taste of spinach and its high nutritional value with the spinach and potato gratin recipe with mayonnaise and mozzarella cheese.
250 g Lamb Meat, minced
2 whole medium-sized Potatoes; cut into thin circles
2 cups of Oil for frying potatoes
2 tbsps of Butter
5 Garlic Cloves, finely ground
5 bunches of Spinach, washed and chopped coarsely
½ cup of Onion, finely minced
½ tsp Salt
¼ tsp Fine Ground Black Pepper
6 tbsps of Goody Mayonnaise
½ cup of Velor Powder Milk
1 Velor Canned Cream Plain
½ cup of All-Purpose Flour
2 Cups of Warm Water
Dash of Nutmeg, ground
¼ tsp White Pepper
½ tsp Salt
½ cup of grated Mozzarella Cheese to taste
1.Place the oil in a deep pan until heated; afterwards, add the potatoes and stir until they turn golden and place them on kitchen paper to absorb the excess oil.
2.In a medium skillet, add half the amount of butter, and then add the garlic cloves; stir for 2 seconds (without changing its color). Afterwards, add the spinach; stirring constantly for 3 minutes or until it wilts. Take it off the heat, place in a bowl; and then set it aside.
3.In the same skillet, add the remaining amount of butter; then add the onion pieces and cook over very low heat for 3 minutes or until they wilt. Add minced meat and stir until the water from the meat dries completely; and then add the spinach over the meat; stirring constantly until the mixture is completely incorporated. Add salt and black pepper; stir and set aside.
4.In a deep pan, add water, milk, flour and mayonnaise; stir the mixture and keep stirring until the sauce thickens. Add cheese to the mixture after it boils, and then take it off the heat after being cooked; afterwards, add the cream, nutmeg, white pepper and salt; leave it a little until the mixture cools. Mix the béchamel with the spinach mixture.
5.Heat the oven at 180 degrees from top and bottom. In an oven baking sheet, place the potato circles and add the béchamel and spinach sauce. Add the cheese on top and place the potato circles in the oven for 15 minutes until they brown or turn golden, and then serve hot.