Potatoes and carrots clean, cut into slices and boil in broth for 5 minutes. Drain vegetables in a colander, drain the broth separately. Finely chopped onion, lightly fry in vegetable oil. Add the spinach, saute for 5-10 minutes. In a baking dish spread layers of vegetables and sauce.

Flour lightly fry in butter. Dilute milk and 200 ml of broth. Grate the cheese and 2/3 of the melt in the sauce. Season with salt, nutmeg and pepper.

The top layer of the pudding should be made from potatoes with the carrots. Pour the gratin sauce, sprinkle with remaining cheese and bake in a preheated 200 degree oven for 30 minutes.

Bon appetit!!!