Green potato gratin – A recipe for rich and creamy potatoes with a green sauce, leeks, and mozzarella. These creamy potatoes are made by slicing and boiling potatoes until tender, then layering them in a dish with leeks in between. A delicious green sauce is poured over, and the dish is baked in the oven. Finally, grated mozzarella and fresh mozzarella are sprinkled on top and baked until golden.
The dish is inspired by the popular Green Goddess Salad.
The green sauce is made from spinach, olive oil, pine nuts, onion, and garlic, blended with milk to create a flavorful sauce. Heavy cream is then mixed in before pouring it over the potatoes, resulting in the creamiest and most flavorful dish.
These creamy potatoes make a perfect side dish for dinner, pairing well with this slow-roasted sirloin or this light green salad with feta, cucumber, avocado, and dill.
Also, try my recipe for classic creamy potatoes with cheese and thyme. Enjoy!
Green potato gratin
Ingredients
Instructions
Cut the potatoes into approximately 0.5 cm thick slices. Boil the potato slices in salted water for about 12 minutes or until tender.
Rinse the leek and cut it into slices. Place the slices in a bowl.
Drain the potatoes and pour the hot water over the leeks to blanch them for 3 minutes. Then drain the water.
In a blender, combine spinach, onion, garlic, olive oil, nutmeg, pine nuts, and milk. Blend until smooth. Stir in the heavy cream and season with salt and pepper.
Preheat the oven to 200°C (fan).
Layer half of the potatoes in a baking dish and add half of the leeks. Then layer the remaining potatoes and leeks. Pour the green sauce over the top and cover the dish with aluminum foil. Bake for 30 minutes.
Remove the foil and sprinkle grated mozzarella on top. Tear the mozzarella balls into small pieces and distribute them evenly. Bake for another 20 minutes, using the grill function for the last 10 minutes to achieve a golden crust.
Let the creamy potatoes sit for a while before serving. Enjoy!
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