Creamy potato, bacon and spinach gratin

Turn the oven on to 200 °C, convection if you can.

Peel the 0.5 kg of potatoes, cut them into 3 mm rounds and drop them into a saucepan of salted boiling water. Cook 8 min, they should stay a little firm, then drain.

Heat the olive oil (0.5 tbsp) in the skillet over medium heat and brown the 120 g of diced bacon for 5 min. Lift it out with a spoon, leaving the fat in the skillet.

In the same skillet, add the 200 g of washed spinach and wilt it for 3 min over high heat. Drain it in the colander, pressing hard to get the water out.

In the emptied saucepan, heat the 4 cl of milk with the flour (1 tbsp), whisking over low heat for 2 min, until it thickens. Add the nutmeg, salt and pepper.

Pour the béchamel over the potatoes, bacon and spinach with half the cream (6 cl), then mix. Barely salt it because of the bacon, add pepper, and pour everything into the baking dish.

Spread the rest of the cream (6 cl) over the top of the gratin with the back of the spoon.

Bake at 200 °C for 20 min, until the top is golden and it's bubbling around the edges. Let it rest 3 min before serving.