Potato pan in creamy sauce
@sandraskochblog brings you a new recipe today using the Ceratal® pan: Potato pan in creamy sauce
Sustainably produced in Germany from up to 60% recycled stainless steel, the Ceratal® pan combines responsible frying with excellent non-stick properties. Free of PFAS/PTFE, this ceramic pan is a sustainable alternative. It also boasts a comfortable, high-sided body with an extra-large cooking surface, an energy-efficient Fissler CookStar® base, and is suitable for all stovetops, including induction. The Ceratal® is the perfect companion for gentle yet crispy frying.
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| 800 g | Potatoes (weight uncooked) |
| 2 | Shallots |
| 300 g | Baby spinach |
| 250 g | Cream or cream substitute |
| 250 g | Cream or cream substitute 50 g Parmesan cheese |
| A little oil for frying. |
Instructions
Step 1 of 6:
For the recipe, you can either use pre-cooked potatoes from the day before or cook them fresh and let them cool slightly.
Step 2 of 6:
Cut the potatoes into pieces and finely dice the shallots.
Step 3 of 6:
Sauté both in a little oil until they brown.
Step 4 of 6:
Add the baby spinach gradually and wait until it wilts slightly.
Step 5 of 6:
Then deglaze with the cream, add the spices, and stir in half of the Parmesan cheese.
Step 6 of 6:
Simmer for 4-5 minutes and serve with the remaining Parmesan cheese.
