Creamy Potato and Spinach Gratin
Tender layers of thinly sliced potatoes are baked with fresh spinach in a velvety garlic cream sauce, topped with golden, bubbling cheese. This dish is cozy, creamy, and elegant enough for gatherings, yet simple enough for weeknight comfort food.
⏱ Time
Prep time: 20 minutes
Cook time: 50–55 minutes
Total time: 1 hour 15 minutes
Ingredients
2 lbs (900 g) Yukon gold or russet potatoes, thinly sliced
2 tbsp olive oil
3 garlic cloves, minced
1 medium onion, finely chopped
3 cups fresh spinach (about 100 g), roughly chopped
1½ cups heavy cream (or half cream + half milk for lighter)
½ cup grated Parmesan cheese
1 cup shredded Gruyère or mozzarella cheese (for topping)
1 tsp dried thyme (or 2 tsp fresh)
Pinch of nutmeg (optional, for depth)
Salt & black pepper to taste
Instructions
1. Preheat oven
Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or olive oil.
2. Prepare spinach mixture
In a skillet, melt butter over medium heat.
Sauté onion 3–4 minutes until softened, then add garlic.
Stir in spinach and cook just until wilted. Season with salt, pepper, and thyme.
3. Make cream base
In a small saucepan, warm cream with nutmeg, salt, and pepper. Don’t boil — just heat gently.
4. Assemble gratin
Layer half of the sliced potatoes in the baking dish.
Spread the spinach mixture evenly over the potatoes.
Top with the remaining potato slices.
Pour warm cream mixture evenly over everything.
5. Add cheese
Sprinkle Parmesan over the top layer of potatoes.
Add shredded Gruyère or mozzarella.
6. Bake
Cover loosely with foil and bake 35 minutes.
Remove foil and bake another 15–20 minutes until golden and bubbling.
7. Rest & serve
Let gratin rest 10 minutes before slicing.
Notes & Tips
Make ahead: Assemble up to 1 day ahead, refrigerate, and bake when ready.
Cheese options: Swap Gruyère for cheddar, fontina, or provolone.
Extra creamy: Stir a spoonful of cream cheese into the warm cream base.
Lighter option: Use milk + Greek yogurt instead of heavy cream.
❓ Frequently asked questions FAQ
Q: Can I use frozen spinach?
Yes — thaw and squeeze out excess liquid before using.
Q: How do I slice potatoes thinly?
A mandolins slicer gives perfect thin, even slices.
Q: Can this be vegetarian?
It already is! Just make sure the cheese is vegetarian-friendly.
Nutrition information
Calories: 320
Protein: 11 g
Carbohydrates: 34 g
Fiber: 4 g
Fat: 17 g