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1. Mix together the leaf spinach with
the onion and season with salt,
pepper and nutmeg.
2. Grease the gratin dish. Place
alternate layers of potato slices,
diced ham and spinach in the dish.
The top layer should be spinach.
3. Mix the eggs with crème fraîche, add
salt and pepper and pour over the
gratin.
4. Cover the gratin with the grated
cheese.
5. Place on the low rack and cook on
auto cook “Gratin”.
6. After cooking, stand for 5-10 min.
Spinach gratin
0.5 kg 1.0 kg 1.5 kg
150 g 300 g 450 g leaf spinach,
defrosted, drained
15 g 30 g 45 g onion, finely
chopped
salt, pepper and
nutmeg
5 g 10 g 15 g butter or
margarine to
grease the dish
150 g 300 g 450 g boiled potatoes,
sliced
35 g 75 g 110 g cooked ham,
diced
50 g 100 g 150 g crème fraîche
1 2 3 eggs
40 g 75 g 115 g grated cheese
1. Grease the gratin dish and place
alternate layers of potato slices and
courgette in the dish.
2. Mix the eggs with crème fraîche,
season with salt, pepper and garlic
and pour over the gratin.
3. Sprinkle the Gouda cheese over the
gratin.
4. Finally sprinkle the gratin with
sunflower kernels.
5. Place on the low rack and cook on
auto cook “Gratin”.
6. After cooking, stand for 5-10 min.
Potato and courgette gratin
0.5 kg 1.0 kg 1.5 kg
5 g 10 g 15 g butter or
margarine to
grease the dish
200 g 400 g 600 g boiled potatoes,
sliced
115 g 230 g 345 g courgette, finely
sliced
75 g 150 g 225 g crème fraîche
1 2 3 eggs
½ 1 2 clove of garlic,
crushed
salt and pepper
40 g 80 g 120 g Gouda, grated
10 g 20 g 30 g sunflower kernels
