Potato Spinach Gratin
Indulge in the rich and comforting flavors of Potato Spinach Gratin, a creamy and cheesy dish that’s perfect for family dinners or holiday spreads. This baked casserole features thinly sliced Yukon Gold or Russet potatoes layered with sautéed garlic-infused spinach and smothered in a luxuriously smooth béchamel sauce made with Gruyère and Parmesan cheese. A hint of ground nutmeg adds a warm, aromatic touch, while the golden, bubbly crust on top ensures every bite is irresistible. Oven-baked to perfection in just over an hour, this gratin is an elegant yet hearty side dish or main course that’s sure to impress. Ideal for lovers of cheesy casseroles, spinach recipes, and cozy comfort food!
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Recipe Information
Ingredients
- 6 medium Potatoes (Yukon Gold or Russet)
- 5 cups Fresh spinach
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk (whole or 2%)
- 1 cup Heavy cream
- 2 medium Garlic cloves (minced)
- 1 cup Gruyère cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 0.25 teaspoons Nutmeg (ground)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a knife or mandoline slicer. Set aside in a bowl of water to prevent browning.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Season lightly with a pinch of salt and black pepper. Remove from the skillet and set aside.
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until lightly golden (this creates a roux).
Slowly pour the milk and heavy cream into the roux, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Season the béchamel sauce with 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Add 3/4 cup of the shredded Gruyère cheese and 3/4 cup of the grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth. Remove from heat.
Drain and pat dry the potato slices. Arrange 1/3 of the potato slices in an even layer at the bottom of the prepared baking dish. Spread 1/3 of the sautéed spinach on top, followed by 1/3 of the cheese sauce. Repeat the layers two more times, finishing with a layer of cheese sauce on top.
Sprinkle the remaining shredded Gruyère and Parmesan over the top layer.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
Let the gratin rest for 10 minutes before serving. Enjoy this creamy and cheesy delight as a side dish or a main course!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 768 mg | 59% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
