Peel the potatoes and rinse in cold water. Pat dry. Grate the Oldenburger Emmental. Wash the spinach and pat dry. If you use frozen spinach: defrost on a perforated sheet. Peel the garlic and crush.
For this gratin, slice the potatoes thinly. There is no need to cook the potatoes in advance.
The Cream Sauce
Bring Oldenburger Cooking Cream to the boil and season with salt, pepper, nutmeg and garlic.
Arranging the Gratin
Spread the potato slices and scatter out on a buttered tin with the spinach. Add the mixture to the potatoes and spinach and put everything in the oven for 50 minutes at 180 °C. Take the dish out of the oven and scatter the salmon strips evenly across the gratin. Season and sprinkle the grated cheese over the top. Then finishing cooking for another 10 minutes.
The Final Touch
Cut the gratin into pieces, lift carefully from the tray and arrange on a dish.
Tips from Chefs to Chefs
01. Cooking cream is an excellent base for many sauces as it brings out the flavours of spices – because fat is a great flavour carrier. A creamy sauce also makes a great dish of potatoes, spinach and salmon.