Mashed potatoes au gratin with Bergader Edelpilz
- 1 kg floury potatoes
- 1 pinch of salt
- 250 ml milk
- 2 tablespoons of butter (or walnut- or safflour oil)
- 1 pinch grinded nutmeg
- 1 egg white
- 250 g blanched spinach leaves
- 50 g cooked ham
- 150 g Bergader Edelpilz
Boil the washed potatoes in salted water until soft. Peel and mash them, for example using a ricer. Heat the milk and stir it up with the mashed potatoes. Add the butter and season with salt and nutmeg. Whisk the egg white to thick lather with a pinch of salt and fold this lathery mass under the mashed potatoes.
Squeeze excessive water out of the spinach leaves and chop it neatly. Cut the ham in little squares, crumble Bergader Edelpilz.
Spread some butter over the bottom of the casserole (15x30 cm). Arrange the bottom layer using half of the mashed potatoes, spread spinach, ham and 120g of the cheese over it and cover it with the second half of the mashed potatoes. Sprinkle the remaining cheese on top.
Bake it at 180°C for about 30 minutes in the preheated oven, using the lower oven shelf.