Spinach, Potato and Carrot Casserole with Orange Peel

Ingredients

• 400 g spinach
• 600-700 g new potatoes
• 300-400 g of carrots
• 100 g salted cheese
• 300 ml heavy cream
• 2 eggs
• 1 orange
• 2 Art. l. olive oil
• 1 st. l. lemon juice
• a pinch of nutmeg
• salt
• freshly ground black pepper
• crackers

Cooking

Step 1

With a special knife, remove the zest from the orange with thin short chips. Drizzle with olive oil and lemon juice, season with a pinch of nutmeg, salt and freshly ground black pepper. Leave for 10-15 min.

Step 2

Wash the potatoes with a brush, cut them into circles 3-4 mm thick, prepare the carrots in the same way. Pour boiling water over spinach and drain in a sieve. Mash the cheese with a fork.

Step 3

Grease a small heat-resistant form with olive oil, sprinkle with a small amount of breadcrumbs.

Step 4

Mix spinach with orange zest. Alternating layers, lay out half the spinach, carrots, spinach again and potatoes.

Step 5

Beat cream and eggs with a mixer, pour over vegetables, sprinkle with cheese, cover with foil and bake at 180-200 ° C for 30 minutes.

Step 6

Remove the foil and bake for another 10-15 minutes, until the potatoes are fully cooked. Serve the casserole warm