Sweet potato and spinach gratin

Sweet potato and spinach gratin

Total: 55 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 502 kcal
, Fat: 24 g
, Carbohydrate: 38 g
, Protein: 31 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potatoes

1 tbsp olive oil
1 onion, finely chopped
800 g sweet potatoes, cut into approx. 1 cm cubes
½ tsp salt
a little pepper

Gratin

8 eggs, beaten
200 g plain cottage cheese
150 g grated mozzarella
100 g leaf spinach
¼ tsp salt
a little pepper
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Utensils

One wide-bottomed ovenproof dish (holding approx. 2 ½ l), greased

How it's done

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Sweet potatoes

Heat the oil in a pan. Add the onion and sweet potatoes, sauté for approx. 5 mins., season.

Gratin

Place the eggs, cottage cheese and half of the mozzarella into a bowl, season, mix. Add the sweet potatoes and spinach, mix, transfer to the prepared dish. Top with the remaining mozzarella.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, serve warm.

How-tos

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