Peel sweet potatoes and cut into fine slices. Mix in a bowl with about 3 tablespoons olive oil and a little salt and pepper.
For the bechamel sauce, melt clarified butter, stir in flour (stir constantly!). Pour in milk and stir until a smooth sauce is formed. Season to taste with salt, pepper and a little nutmeg.
For the spinach, grate garlic cloves with a spice grater, or slice very finely. Sauté in a little olive oil (do not roast, otherwise the garlic will become bitter). Add spinach and sauté. Add the juice of half a lemon and steam the spinach until done. Season with a little salt, pepper and vegetable stock. Reduce until the liquid is almost gone.
Grease a baking dish with a little butter or margarine. Layer a third of the sweet potatoes, top with a third of the bechamel sauce, spread half of the spinach on top and finish with a third of the grated cheese. Repeat process.
Cover with the last third of potato slices, spread the rest of the bechamel sauce on top and finish with cheese. Bake at about 150 degrees for 20 minutes.
Then increase temperature to about 180-190 degrees and finish baking. At the end you can still bake with grill function or top heat a nice crust.
Preparation Tip:
If you like, you can also spice up the casserole with chicken breast (fried and cut into fine strips), salmon (diced and fried) or cod (diced and fried).
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