Spinach and Potato Bake

Method

1. Peel the potatoes and cut them into discs about 1 cm thick.
2. Toss the potato slices with extra virgin olive oil.
3. In a pan, crush a garlic clove and add with rosemary, then add the potatoes. Season with salt and pepper. Cover and cook for 15 minutes over medium heat.
4. Meanwhile, cut the leek into slices. In another pan, melt the butter with a drizzle of olive oil and sauté the leek.
5. Add the spinach gradually, season with salt and pepper, cover and let them wilt over low heat until they release their water.
6. Add the flour to the spinach and mix well until absorbed.
7. Pour in the cold milk, add nutmeg, and stir continuously until thickened (like a béchamel). Remove from heat.
8. After 15 minutes, uncover the potatoes and increase heat to brown them for a few minutes.
9. Cut the cheeses (scamorza, provola, mozzarella) into cubes.
10. Remove the rosemary and garlic from the potatoes. Spread the potatoes evenly on the bottom of a baking dish.
11. Layer the spinach sauce over the potatoes, then distribute the cheese cubes throughout. Top with the remaining spinach sauce.
12. Sprinkle grated Parmigiano Reggiano on top.
13. Bake in preheated oven at 200°C for 18-20 minutes (static or fan), optionally using the grill function for a crispy top.
14. Let it rest for a few minutes before serving.