Nutritional Info

Nutrition Facts

Serving Size 1 (77g)

Calories 67
Calories from Fat 10 (14%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 10.4mg 3%
Sodium 232.6mg 10%
Potassium 95.2mg 2%
Total Carbohydrate 2.6g 1%
Dietary Fiber 0g 0%
Sugars 2.5g
Protein 9.8g 20%

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Recipe Description
Served with a simple tomato salad, this dish makes a healthy and satisfying lunch on a cold day.
Prep time
25 min
Cook time
1 hr 35 min
Ready In
2 hr


Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
4   large potatoes, peeled and thinly sliced
1 Pinch(pn)  nutmeg, ground
1 Pinch(pn)  salt, to taste
3 Tablespoon(T)  fresh mixed herbs, chopped
1 1/4 Cup(c)  gruyere cheese, grated
2 Tablespoon(T)  2% milk
1 2/3 Cup(c)  low fat creme fraiche
3   eggs, beaten
1 Pound(lb)  fresh spinach, washed
1 Clove(clv)  garlic, peeled and finely chopped
1 Tablespoon(T)  butter, plus extra for greasing


Preheat the oven to 350 degrees F. Melt the butter in a large saucepan, add the garlic and spinach, and cook until the spinach is just wilted. Drain well and chop roughly. Mix together the spinach, eggs, creme fraiche or ricotta, milk, 1/2 cup of Gruyere cheese and the herbs. Season with salt, pepper and nutmeg. Lightly grease a 9 inch springform cake pan. Cover the base with a layer of sliced potatoes, then a layer of the spinach mixture. Continue layering, finishing with layer of potatoes. Sprinkle with the remaining Gruyere cheese and cover the pan with lightly greased foil. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the cake pan. Bake for 1 to 1 1/2 hours, until the potatoes are tender. Remove the foil for the last 15 minutes to allow the top to brown. Allow to cool in the pan for 5 to 10 minutes before serving.

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Spinach and Potato Cake
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