Creamy baked potatoes with spinach and double cheese

Preheat the oven to 190 °C (top and bottom heat). Wash the potatoes thoroughly, peel them, and slice them into even rounds about 3-4 mm thick. Parboil them in lightly salted water for 5-6 minutes from the boiling point, then drain and let them steam dry slightly.

Melt half of the 30 g butter in a skillet, add the crushed garlic, and toss in the washed spinach. Wilt for 2-3 minutes, season with a little salt and freshly ground black pepper, then remove from the heat.

Mix the sour cream until smooth with the remaining salt, black pepper, and a pinch of ground nutmeg. Grate the Trappist and Gouda cheese, then mix the two cheeses together in a bowl.