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Prep Time20 minutes
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Cook Time1 hour
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Serving4
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Serv Size1 3x3 inch piece
Potato and Spinach Gratin has always been a favorite of mine because, let’s be practical, who doesn’t love the combo of potatoes and cheese? 😌 I first discovered this cozy, indulgent dish on a trip to Italy, and it left such an impression that I had to try and replicate it once I was back home in India. While the dish is usually made using just potatoes, I started adding spinach to sneak in some greens, and honestly, it’s a tasty excuse to do just that!
I don’t use any particular type of potato, just whatever’s on hand, but the result is always comforting and delicious. It’s the kind of dish that works both as a main or a hearty side, and I especially love making it when I have friends over and want to serve something a little less traditional. Every time I do, it’s always met with that satisfied silence (the kind where everyone’s too busy eating to talk). 😄
This one’s definitely a must-try from the blog: simple, satisfying, and a little bit fancy, in the best way.
Ingredients
Potato and Spinach Gratin
Directions
This comforting dish is as satisfying to make as it is to eat. With layers of tender potatoes, gooey cheese, and optional spinach for a touch of green, this recipe is simple, forgiving, and always delicious. Just follow these steps and let the oven do the magic!
Prep the potatoes: Peel the potatoes and slice them into thin, even rounds—this helps them cook evenly and absorb all the creamy goodness.
Season and toss: In a large bowl, toss the potato slices with olive oil, salt, and pepper. For extra flavor, add a pinch of chili flakes or oregano (those pizza takeaway sachets work perfectly!).
Start layering: Grease the bottom of a casserole dish with butter and arrange half of the seasoned potato slices in an even layer.
Add cream (if using): If you’re using cream in place of milk, pour or spread half of it over the first layer of potatoes. Skip this step if you’re going with just milk.
Add the spinach: Chop the spinach roughly and spread half of it over the potatoes.
Sprinkle the cheese: Sprinkle half of your grated cheese over the spinach layer.
Repeat the layers: Arrange the remaining potatoes on top, followed by the rest of the spinach. If you’re using cream, pour the remaining half now before adding the spinach.
Pour in the milk: Pour the milk evenly over the entire dish, making sure it trickles down to the edges and covers everything well.
Final cheese and butter: Sprinkle the remaining cheese over the top and finish with a generous layer of grated or dotted butter.
Bake to perfection: Bake at 360°F (180°C) for about 1 hour, or until the potatoes are soft and the top is golden, bubbly, and irresistible.
Conclusion
Serve this Potato and Spinach Gratin hot and fresh from the oven, either as a hearty side dish or a cozy main. It's cheesy, creamy, and just the right balance of indulgent and wholesome, perfect for dinner with friends or a treat-yourself evening at home.
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