Spinach and Potatoes Au Gratin
Creamy, cheesy, and irresistibly indulgent, Spinach and Potatoes Au Gratin is the perfect side dish to elevate any meal. This comforting recipe layers tender russet potatoes with sautéed fresh spinach and a luscious cheese sauce made from Gruyere, Parmesan, and a hint of nutmeg. Baked to golden perfection with a bubbling, crispy top, this gratin showcases the perfect balance of earthy spinach and rich, creamy potatoes. Ideal for holidays, dinner parties, or cozy family dinners, it’s a show-stopping dish that can complement everything from roasted meats to light salads. With minimal prep and classic ingredients, this crowd-pleaser is as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 cups fresh spinach
- 4 tablespoons butter
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and thinly slice the russet potatoes using a sharp knife or a mandoline for even slices.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the fresh spinach until wilted. Remove from the heat and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the milk and heavy cream until smooth. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Remove the saucepan from heat and stir in the Gruyere and Parmesan cheese until melted and combined. Season the sauce with salt, black pepper, and ground nutmeg.
Layer half of the sliced potatoes evenly in the prepared baking dish. Top with a layer of sautéed spinach, then pour half of the cheese sauce over the potatoes and spinach.
Repeat with the remaining potatoes, spinach, and cheese sauce, ensuring the top layer is fully covered with sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the gratin rest for 10 minutes before serving. Garnish with additional grated Parmesan or fresh parsley if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 401 mg | 31% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1110 mg | 24% | |
*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.
