Gratin d'épinards aux champignons


  • 1 kg (2,2 lbs) of spinach
  • 1 large onion
  • 2 potatoes
  • 1 pack of mushrooms
  • 3 tablespoons of flour
  • 2 cloves of garlic
  • 2 cups of milk
  • Cheddar cheese
  • Salt
  • Black pepper
  • Red powdered pepper
  • chili pepper


Mushrooms are sauteed in butter over high heat. (it will not darken if some lemon juice is added to it).

Chopped onions and garlic are fried in oil. Medium and thin potato slices are obtained.

Potatoes are added to the fried onions. It is roasted for a while until it softens (without waiting for full cooking).

Chopped spinach is put in the pot. Salt and spices are added. The spinach is cooked until it releases its water.

Put the flour in the pot in which we prepared the dish and mix it. Slowly add milk. Sauteed mushrooms are also added and mixed.

The mixture is transferred to the baking dish greased with butter. It is covered with grated cheddar cheese. Bake in the oven at 200 (392) degrees until golden brown.

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