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Potato and Bechamel Bake with Spinach
Potato and Bechamel Bake with Spinach

Potato and Bechamel Bake with Spinach
A creamy and satisfying potato bake with a nutritious spinach layer.
Potato and Bechamel Bake with Spinach

Provides a balanced meal with carbohydrates, protein, and vegetables to sustain energy levels throughout the day.

Ingredients:
1
Servings
  • 200
    g
     potato
  • 100
    g
     spinach
  • 200
    ml
     milk
  • 20
    g
     butter
  • 20
    g
     flour
  • 1
    tsp
     nutmeg
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Potato and Bechamel Bake with Spinach
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and slice the potatoes thinly.
  3. In a saucepan, melt butter over medium heat.
  4. Add flour to the melted butter, stirring constantly for about 2 minutes.
  5. Gradually whisk in milk, ensuring there are no lumps.
  6. Add nutmeg and black pepper to the sauce, stirring until it thickens.
  7. Layer half of the potato slices in a baking dish.
  8. Spread spinach evenly over the potatoes.
  9. Pour half of the bechamel sauce over the spinach.
  10. Layer the remaining potatoes on top and cover with the rest of the sauce.
  11. Bake for about 30 minutes or until the potatoes are tender and the top is golden brown.
Nutrition Per Serving 545 g Per 100g
Energy 496.1 kcal 91 kcal
Protein 16.3 g 3.0 g
Fibre 8.2 g 1.5 g
Salt 0.5 g 0.1 g
Sugar 12.8 g 2.3 g
Carbohydrates 65.5 g 12.0 g
Fat 20 g 3.7 g
Environmental Per Serving 545 g Per 100g
CO2 2.8 kg 0.5 kg
Water 3.2 l 0.6 l
  • 200
    g
     potato
  • 100
    g
     spinach
  • 200
    ml
     milk
  • 20
    g
     butter
  • 20
    g
     flour
  • 1
    tsp
     nutmeg
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Peel and slice the potatoes thinly.

In a saucepan, melt butter over medium heat.

Add flour to the melted butter, stirring constantly for about 2 minutes.

Gradually whisk in milk, ensuring there are no lumps.

Add nutmeg and black pepper to the sauce, stirring until it thickens.

Layer half of the potato slices in a baking dish.

Spread spinach evenly over the potatoes.

Pour half of the bechamel sauce over the spinach.

Layer the remaining potatoes on top and cover with the rest of the sauce.

Bake for about 30 minutes or until the potatoes are tender and the top is golden brown.

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