Ingredients:

• 4 potatoes

• 200 g spinach

• 200 g mushrooms

• 2 tablespoons Turna Riviera Olive Oil

• 1 onion (chopped)

• 2 cloves garlic (crushed)

• 1 cup milk

• 1 cup grated cheddar or mozzarella cheese

• 1 tablespoon butter

• 1.5 tablespoons flour

• Salt and black pepper (to taste)

• 1/2 teaspoon grated nutmeg (optional)

Instructions:

Peel the potatoes and slice them thinly. Boil in salted water for 5–7 minutes until slightly tender. Drain and set aside.

In a pan, sauté the chopped onion and crushed garlic in Turna Riviera Olive Oil. Add the sliced mushrooms and cook for about 5 minutes. Then add the spinach and cook until wilted. Season with salt and black pepper.

In a separate saucepan, melt the butter and add the flour. Cook for 2–3 minutes while stirring. Gradually add the milk, whisking continuously until the sauce thickens. Add salt, black pepper, and grated nutmeg if desired.

In a baking dish, first layer the boiled potato slices, then spread the spinach and mushroom mixture on top. Pour the béchamel sauce evenly over the top.

Sprinkle grated cheese over the dish and bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the cheese is melted and golden brown.

Remove from the oven and serve hot.

Enjoy!