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Ingredients (4 servings)
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800 g Speckige Erdäpfel
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600 g Cremespinat
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150 g Vorarlberger Bergkäse
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100 ml Vollmilch
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4 Stk. Eier
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1 Stk. Zwiebeln
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Salz, Pfeffer, Muskatnuss, Öl
Preparation
- Peel the potatoes, cut into thin slices and parboil in salted water for about 10 minutes, then drain.
- Heat the creamed spinach in a pot with the whole milk and finely diced onion, then season with salt, pepper and nutmeg.
- Layer the potatoes and creamed spinach alternately in a baking dish, sprinkle with grated mountain cheese and bake at 200 degrees for about 20 minutes until golden brown.
- Shortly before the end of the baking time, fry the eggs in a pan with a little oil until sunny side up and serve on top of the finished gratin.
