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Mushroom and spinach ragout au gratin with potatoes

Category Vegetables & mushrooms

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  • 50 minutes
  1. 3 onions
  2. 2 cloves of garlic
  3. 600 g floury potatoes
  4. 400 g mushrooms
  5. 200 g spinach
  6. 200 g crème fraîche
  7. salt, pepper
  8. 100 g grated cheese

1. Peel and mince the onions and garlic. Peel and dice the potatoes into 2 cm cubes. Clean the mushrooms with a brush or cloth. Clean and rinse the spinach.

2. Add the onions and garlic to the pot. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and briefly roast the onion and garlic mixture. Add the mushrooms and roast as well.

3. Add the still-wet spinach and potatoes, then place the EasyQuick with the 24 cm sealing ring on top. Place the pot on the Navigenio and heat on level 6 up to the steam window, switch to level 2 and cook for approx. 10 minutes in the steam area.

4. At the end of the cooking time remove the EasyQuick and stir in the crème fraîche. Season to taste with salt and pepper and sprinkle the cheese on top.

5. Place the pot on a heat resistant surface, place the Navigenio overhead and switch to high level, bake for approx. 5 minutes until pale Brown.


  • The ragout can be seasoned to taste with whatever spices or spice mixes you prefer.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat



suitable for controlled coooking

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