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3:31B@=:CF programme charts
20
1. Mix together the leaf spinach with the onion
and season with salt, pepper and nutmeg.
2. Grease the gratin dish. Place alternate layers
of potato slices, diced ham and spinach in
the dish. The top layer should be spinach.
3. Mix the eggs with crème fraiche, add salt
and pepper and pour over the gratin.
4. Cover the gratin with the grated cheese.
5. Place on the low rack and cook on AUTO
COOK “Gratin”.
6. After cooking, stand for 5-10 min.
&>7</165@/B7<
95 95 95
150 g 300 g 450 g leaf spinach
(cooked)
15 g 30 g 45 g onion (finely
chopped)
salt, pepper and
nutmeg
5 g 10 g 15 g butter or margarine
(to grease the dish)
150 g 300 g 450 g boiled potatoes
(sliced)
35 g 75 g 110 g cooked ham (diced)
50 g 100 g 150 g crème fraiche
123eggs
40 g 75 g 115 g grated cheese
1. Grease the gratin dish and place alternate
layers of potato slices and courgette in the
dish.
2. Mix the eggs with crème fraiche, season
with salt, pepper and garlic and pour over
the gratin.
3. Sprinkle the Gouda cheese over the gratin.
4. Finally sprinkle the gratin with sunflower
kernels.
5. Place on the low rack and cook on AUTO
COOK “Gratin”.
6. After cooking, stand for 5-10 min.
$=B/B=/<21=C@53BB35@/B7<
95 95 95
5 g 10 g 15 g butter or margarine
(to grease the dish)
200 g 400 g 600 g boiled potatoes
(sliced)
115 g 230 g 345 g courgette (finely
sliced)
75 g 150 g 225 g crème fraiche
123eggs
1
/
2
12clove of garlic
(crushed)
salt and pepper
40 g 80 g 120 g grated Gouda
cheese
10 g 20 g 30 g sunflower kernels