Potato and spinach gratin & melon sorbet

Because I have not kept up my usual standards of daily posts lately I include 2 recipes today. One is from Dr. Oetker and the other from the German website Kochbar(.de), which means ‘cookable’. Both recipes are cookable and eatable.
First I made Dr. Oetker’s potato gratin.
The recipe uses raw potatoes but I had a little helper at home who precooked them for me while I was at work.

I layered an oven proof dish with 500g potatoes and 200g fresh spinach, seasoning each layer with salt, pepper and nutmeg.


As an extra I topped it with cubes of bacon.

Next I mixed 1dl milk and 1dl beef broth, topped the gratin with grated cheddar and poured the milky broth over the gratin.


After 30 minutes in the oven at 180C it had crisped up nicely.


Served with salad and carrots, this made for a lovely and tasty dinner!

And the dinner was light enough to leave room for dessert. The very ripe honey melon came in handy, and so did the recipe by kochbar.de. . I blended the flesh of 1 melon with sirup made from 1.5dl water, 2-3 tablespoons of lemon juice and 80g sugar.


I whizzed up the sirup and melon in my blender, put it in the freezer for about 30minutes and then icecreamed it to perfection in my ice cream maker.


The result was very satisfying!



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