Potato, Spinach and Ricotta Gratin with Olives and Thyme

A creamy gratin of waxy potatoes, spinach and ricotta, finished with black olives, lemon zest and thyme. A filling vegetarian main course that practically cooks itself in the oven.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 500 g waxy potatoes
• 300 g fresh spinach
• 1 Stück onion
• 1 Stück garlic clove
• 2 EL olive oil
• 200 g ricotta
• 100 ml cream
• 40 g vegetarian hard cheese, grated
• 40 g black olives, pitted
• 1 Bund thyme
• 0.5 Stück organic lemon, zest
• 1 Prise nutmeg, grated
• salt, to taste
• pepper, to taste

Method

1. Preheat the oven to 200 °C top and bottom heat and grease a small baking dish with a little olive oil.
2. Peel the potatoes and slice or cut them into about 3 mm thin slices.
3. Finely dice the onion and sweat it in 1 tbsp olive oil over medium heat until translucent. Finely chop the garlic and sweat it briefly as well.
4. Wash the spinach, add it to the pan while still dripping wet and let it wilt. Let it cool briefly and roughly chop it.
5. Stir the ricotta, cream, lemon zest, half of the thyme (leaves stripped from the stems), nutmeg, salt and pepper in a bowl until smooth.
6. Layer the potato slices in the dish like roof tiles, scattering the spinach with the onions and the halved olives in between layers.
7. Pour the ricotta and cream mixture evenly over the vegetables and sprinkle the hard cheese on top.
8. Bake the gratin in the preheated oven for about 40 to 45 minutes, until the potatoes are soft and the surface is golden brown.
9. Let it rest for 5 minutes before serving and sprinkle with the remaining thyme and a little olive oil.