Potato pan in creamy sauce
@sandraskochblog brings you a new recipe today in the Ceratal® Frying Pan: potato pan in a creamy sauce
Sustainably made in Germany from up to 60% recycled stainless steel, the Ceratal® combines responsible frying with a very good non-stick effect. Free from PFAS/PTFE, this Frying Pan is the sustainable ceramic alternative. It also scores with its “Comfort” pan body with a high rim and extra-large frying surface, the energy-efficient Fissler CookStar® base, and its suitability for all Stovetops, including induction. The Ceratal® is the perfect companion for gentle and 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 this recipe, you can either use boiled 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:
Fry both in a little oil until they start to brown.
Step 4 of 6:
Add the baby spinach little by little 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.
Step 6 of 6:
Let it simmer for 4-5 minutes and serve with the remaining Parmesan.
