Introduction
Discover the ultimate weeknight comfort food that seamlessly blends nutrition and indulgence. This Creamy Spinach Potato Gratin transforms simple ingredients into a mouthwatering dish that will have everyone at the table asking for seconds. Packed with fresh spinach, tender potatoes, and a luxurious cheese sauce, it’s a perfect balance of wholesome and delicious.
Ingredients
US Measurements:
- Fresh spinach: 2 cups (60g)
- Potatoes: 2 medium (about 350g), peeled and thinly sliced
- Heavy cream: 1 cup (240ml)
- Shredded cheese: 1 cup (100g) – cheddar or mozzarella
- Garlic: 2 cloves, minced
- Salt: To taste
- Black pepper: To taste
- Olive oil: 1 tablespoon (15ml)
- Paprika: 1 teaspoon (2g)
Metric Measurements:
- Fresh spinach: 60g
- Potatoes: 350g, peeled and sliced
- Heavy cream: 240ml
- Shredded cheese: 100g
- Garlic: 2 cloves, minced
- Olive oil: 15ml
- Paprika: 2g
Step-by-Step Instructions
- Preparation
- Preheat oven to 350°F (175°C)
- Peel and slice potatoes thinly
- Mince garlic
- Measure out all ingredients
- Sauté Garlic
- Heat olive oil in a large skillet
- Add minced garlic
- Sauté until fragrant (about 30-60 seconds)
- Cook Potatoes
- Add sliced potatoes to the skillet
- Cook over medium heat
- Stir occasionally
- Cook until slightly tender (about 5 minutes)
- Add Spinach
- Introduce fresh spinach to the skillet
- Cook until spinach wilts completely
- Stir to combine with potatoes
- Assemble Gratin
- Transfer potato and spinach mixture to a baking dish
- Spread evenly across the dish
- Add Cream and Cheese
- Pour heavy cream over the potato mixture
- Sprinkle shredded cheese evenly
- Dust with paprika
- Season with salt and pepper
- Bake
- Place in preheated oven
- Bake for 25-30 minutes
- Look for golden, bubbly cheese
- Edges should be slightly crispy
- Serve
- Remove from oven
- Let rest for 5 minutes
- Serve warm
Nutritional Information
- Calories: 380-420 per serving
- Protein: 12-15g
- Carbohydrates: 25-30g
- Fat: 28-32g
- Fiber: 3-4g
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes Servings: 4
Cooking Tips and Tricks
- Use a mandoline for uniformly thin potato slices
- Choose waxy potatoes like Yukon Gold for best texture
- Pat spinach dry to prevent excess moisture
- Let the gratin rest to set before serving
Variations and Substitutions
- Dairy-Free: Use coconut cream and nutritional yeast
- Low-Carb: Replace potatoes with cauliflower
- Protein Boost: Add cooked bacon or ham
- Vegetarian: Use plant-based cheese
- Herb Variations: Add thyme or rosemary
Frequently Asked Questions
Q1: Can I make this ahead of time? A: Prepare and refrigerate unbaked, then bake when ready to serve.
Q2: How do I store leftovers? A: Refrigerate in an airtight container for up to 3 days.
Q3: Can I freeze this dish? A: Best enjoyed fresh, but can be frozen for up to 1 month.
Q4: What can I serve with this gratin? A: Pair with a light salad or grilled protein.
Q5: How can I make it healthier? A: Use half-and-half, reduce cheese, add more vegetables.
Storage and Make-Ahead Tips
- Refrigeration: Store covered for 3-4 days
- Reheating: Warm in oven at 350°F for 10-15 minutes
- Freezing: Best fresh, but can be frozen
- Prep Tip: Slice potatoes and chop garlic in advance
Indulge in this creamy, comforting dish that brings together the best of nutrition and flavor! 🥔🧀✨