Potato - Spinach Gratin

Materials:
500gr Spinach
1 onion
2 cloves of garlic
1 capsicum pepper
Salt, pepper and red chili powder
4-5 medium potatoes
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For the bechamel sauce:
2.5 cups of milk
1.5 tablespoons of butter
2 tablespoons of flour
Salt, pepper and nutmeg
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Grated Cheddar Cheese enough for topping

Preparation of:
First of all, potatoes are peeled, cut into cubes and boiled in salted water until soft. Then the water is filtered and kept aside to cool.
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For the spinach stuffing, first sauté the onion and garlic in oil. Then add the capia pepper and sauté a little more, then put the spinach in the pan. Let's cook until the spinach loses its resurrection and its water evaporates. Finally, add a little salt, black pepper and red pepper powder on it and take it off the stove.
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For the bechamel sauce, melt the butter in a saucepan. Add flour and fry until fragrant. Then milk is added and cooked, stirring, until it thickens. Finally, salt, nutmeg and black pepper are added.
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Boiled potatoes are taken into a suitable oven dish. Half of the bechamel sauce we prepared is poured on it. After mixing it gently, it is spread on the Spinach interior mortar. The remaining bechamel sauce is poured over it, sprinkled with cheddar cheese and baked in a preheated 180 degree oven until golden brown. Our meal, which comes out of the oven, is cut and served after a resting period of 10 minutes. Enjoy your meal