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Ingredients (2 servings)
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500 g Erdäpfel
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1 Packung Rio Mare Thunfisch
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200 g Bio-Blattspinat-Minis
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1 Stk. Rama Cremefine
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1 Stk. Bio-Gouda
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the potatoes, cut them into thin rounds, and parboil in boiling salted water for 10 minutes.
- Let the spinach thaw and squeeze out excess water well. Drain the tuna.
- Mix the Rama Cremefine with salt, pepper, and a pinch of nutmeg.
- Layer the potatoes, spinach, and tuna in a baking dish and pour the Cremefine mixture over them.
- Top with Gouda and bake in the oven at 200 degrees top/bottom heat for about 25 minutes until golden brown.
