Creamy Potato and Spinach Gratin
A comforting, rich, and savory baked dish made with layers of tender potatoes, fresh spinach, garlic, and a velvety cream sauce topped with golden melted cheese. Perfect as a main vegetarian dish or a luxurious side.
⏳ Time
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Ingredients
Potatoes 2 lbs (900 g), thinly sliced (Yukon Gold or Russet work best)
Fresh spinach 6 cups (about 180 g), washed and roughly chopped
Garlic 3 cloves, minced
Onion 1 small, finely chopped (optional for extra flavor)
Heavy cream 2 cups (480 ml)
Whole milk 1 cup (240 ml)
Nutmeg 1/4 tsp (freshly grated if possible)
Salt 1 ½ tsp (or to taste)
Black pepper 1 tsp, freshly ground
Gruyere cheese 1 ½ cups (150 g), shredded (or substitute with Swiss/cheddar)
Parmesan cheese 1/2 cup (50 g), grated
Olive oil 1 tbsp (for spinach sauteing)
Instructions
1. Preheat oven:
to 375°F (190°C). Grease with olive oil a large baking dish (about 9×13 inch).
2. Cook spinach:
Heat 1 tbsp olive oil in a skillet.
Add spinach and sauté until just wilted (2–3 minutes).
Transfer to a plate and drain excess liquid.
3. Make creamy sauce:
In a saucepan, melt 3 tbsp butter. Add onion (if using) and cook 3–4 minutes until soft.
Add garlic, cook 1 minute until fragrant.
Pour in heavy cream and milk. Stir in nutmeg, salt, and pepper.
Simmer gently for 5 minutes (do not boil). Remove from heat.
4. Assemble gratin:
Arrange half of the sliced potatoes in the baking dish, slightly overlapping.
Season lightly with salt and pepper.
Spread half the spinach evenly over potatoes.
Pour over half of the cream mixture, then sprinkle with ½ of Gruyere.
Repeat layers with remaining potatoes, spinach, cream, and Gruyere.
Finish with Parmesan sprinkled on top.
5. Bake:
Cover with foil and bake for 30 minutes.
Remove foil and bake uncovered for another 20 minutes, until potatoes are tender and the top is golden and bubbling.
6. Rest & serve:
Let sit for 10 minutes before serving so the layers set.
Notes & Tips
Use a mandoline slicer for evenly thin potato slices (about 1/8 inch).
You can substitute spinach with Swiss chard or kale for variety.
For extra richness, add 1/2 cup ricotta or cream cheese between layers.
Make ahead: Assemble up to a day in advance, refrigerate, then bake when ready (add 10–15 mins to cook time).
❓ frequently asked questions FAQ
Q: Can I use frozen spinach?
Yes! Thaw and squeeze out all excess liquid before layering, otherwise the gratin may turn watery.
Q: How can I make it lighter?
Use half-and-half instead of heavy cream, and reduce cheese by half.
Q: Can I make it gluten-free?
This recipe is naturally gluten-free since there’s no flour.
Nutrition information
Calories: ~350 kcal
Protein: 12 g
Fat: 22 g
Carbs: 28 g
Fiber: 4 g
Sodium: ~600 mg