Spinach And Potato Gratin
Creamy spinach and potato gratin features tender sliced potatoes layered with sautéed spinach and nutmeg, topped with Gruyère cheese for a rich, comforting dish perfect for family dinners.
Ingredients
- 1 tsp butter or margarine ⓘ
- 3 large shallots, thinly sliced ⓘ
- 2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry ⓘ
- 1/8 tsp ground nutmeg ⓘ
- 1 tsp salt ⓘ
- 1/2 tsp coarsely ground black pepper ⓘ
- 3 lbs all-purpose potatoes, peeled and cut into 1/4 inch slices ⓘ
- 4 oz Gruyère cheese, shredded ⓘ
- 1 1/2 cups milk ⓘ
- 1 cup heavy or whipping cream ⓘ
- 1 Tbsp cornstarch ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a shallow 3-quart casserole dish.
- In a 10-inch skillet, melt butter over medium heat.
- Add sliced shallots and cook for 5 minutes or until tender, stirring occasionally.
- Remove the skillet from heat and stir in thawed and squeezed dry spinach, ground nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Layer sliced potatoes in the prepared casserole dish.
- Spread the spinach mixture over the potatoes.
- In a small bowl, combine milk, heavy cream, and cornstarch, then whisk until smooth.
- Pour the milk mixture evenly over the layered potatoes and spinach.
- Sprinkle shredded Gruyère cheese over the top.
- Cover with foil and bake for about 45 minutes.
- Remove foil and bake for an additional 15 minutes or until the top is golden brown and potatoes are tender.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a creamier gratin, consider adding a layer of ricotta cheese between the potatoes and spinach. If you don't have Gruyère, Emmental or cheddar are great substitutes. To enhance the flavor, try adding minced garlic or fresh herbs like thyme or rosemary. Ensure the spinach is well-drained to avoid a watery dish.
Serving Suggestions
This Spinach and Potato Gratin is delicious served alongside roasted meats or a fresh green salad. For a complete meal, pair it with a light vinaigrette-dressed salad or serve it as a side dish for your favorite vegetarian recipes. A glass of white wine also complements this rich dish beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover with foil to prevent drying out, and warm in the oven at 350°F (175°C) until heated through. This gratin can also be frozen for up to two months; just allow it to cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Potato Gratin contains roughly 1456 calories, with 6g protein, 179g carbohydrates, and 81g fat. It is an excellent source of dietary fiber (54% of the Daily Value), iron (25% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1093mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You’ll need about 1 pound of fresh spinach. Sauté it in the skillet until wilted, then proceed with the recipe as directed. Just be sure to squeeze out excess moisture to keep the gratin from becoming soggy.
How can I make this dish gluten-free?
To make this gratin gluten-free, simply replace the cornstarch with a gluten-free thickener like arrowroot powder. Ensure that all other ingredients, including the cheese and cream, are certified gluten-free. This will maintain the creamy texture without compromising flavor.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the gratin a day in advance and keep it covered in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge. This makes it a perfect make-ahead option for gatherings or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).