Prepare the Ingredients:
Peel and wash 2-3 potatoes, then slice them into rounds approximately 3-4mm thick.
Peel and grate the carrot using the large holes of a grater.
Finely chop the onion and garlic, or use a food processor.
Cook the Potatoes:
Bring a pot of water to a boil. Add a pinch of salt.
Add the potato slices and cook for about 7 minutes.
Once cooked, remove the potatoes with a slotted spoon and drain on a rack.
Blanch the Spinach:
In the same pot of boiling water, cook 300g of spinach for 3 minutes to reduce bitterness.
Drain the spinach well and set aside.
Make the Bechamel Sauce:
In a pan, heat 35g of olive oil over medium heat.
Add the chopped onion and garlic, season with a pinch of salt, and cook for about 7 minutes until softened.
Add the grated carrot and cook for another 2 minutes.
Stir in 35g of flour and cook for 1 minute to remove the raw taste of the flour.
Gradually add 700ml of cold milk, stirring constantly to prevent lumps.
Season with grated nutmeg, black pepper, and a little more salt to taste.
Once the sauce is smooth and begins to thicken, add the blanched spinach and mix well.
Assemble the Dish:
Preheat the oven to 200°C (392°F).
Grease a baking dish with a little oil.
Layer the bottom of the dish with half of the potato slices.
Spread half of the bechamel sauce with spinach over the potatoes.
Sprinkle some grated cheese on top.
Add another layer of potatoes, followed by the remaining bechamel sauce and a final sprinkle of cheese.
Bake:
Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
Let it cool slightly before serving.
Serving Suggestions:
Serve this dish as a main course with a side salad or some crusty bread.
Pair it with a light white wine for a complete meal.
Cooking Tips:
Ensure the spinach is well-drained to prevent excess moisture in the dish.
For a richer flavor, you can add some grated Parmesan cheese to the bechamel sauce.
Nutritional Benefits:
Spinach is a great source of vitamins A, C, and K, as well as iron and calcium.
Potatoes provide a good source of carbohydrates and fiber.
Dietary Information:
This dish can be made gluten-free by using gluten-free flour in the bechamel sauce.
Nutritional Facts (per serving):
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