Potato And Spinach Gratin Recipe

Name: Potato And Spinach Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb potatoes, peeled; 4 lb spinach, cleaned; 3 None onions, peeled and finely diced; 2 cloves garlic, peeled, finely chopped; 6 tbsp butter or margarine; 1/2 cup all purpose flour; 2 cup vegetable stock; 2 cups + 5 tbsp skim milk; 1 1/2 cup Gouda, grated; 3/4 cup Parmesan, grated; 2 None egg yolks; 1/3 cup pine nuts

Servings: persons

4 lb potatoes, peeled
4 lb spinach, cleaned
3 None onions, peeled and finely diced
2 cloves garlic, peeled, finely chopped
6 tbsp butter or margarine
1/2 cup all purpose flour
2 cup vegetable stock
2 cups + 5 tbsp skim milk
1 1/2 cup Gouda, grated
3/4 cup Parmesan, grated
2 None egg yolks
1/3 cup pine nuts

1
Preheat oven to 400u00b0F. Place potatoes in a large pot of water. Bring to a boil and cook for 20 mins.
2
While potatoes are cooking, melt 2 tbsp butter in a saucepan and saute two-thirds of the onions and garlic. Add spinach in batches, cover and cook until wilted. Season and cook for 2 mins. Drain potatoes, leave to cool, and slice.
3
To make the sauce, melt 4 tbsp butter and cook remaining onions and garlic until soft. Sprinkle over the flour and cook briefly. Pour in stock and 2 cups milk. Bring to a boil while stirring, then simmer for 5 mins. Add half of the cheeses and stir until melted. Whisk egg yolks with 5 tbsp milk and stir into sauce.
4
Grease a large baking dish and spread a thin layer of sauce on the bottom. Cover sauce with one third of sliced potatoes, then half the spinach. Repeat, ending with a topping of sauce. Sprinkle with the rest of the cheese and the pine nuts and bake for 45 mins until golden brown.

1028

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lb potatoes, peeled, 4 lb spinach, cleaned, 3 None onions, peeled and finely diced, 2 cloves garlic, peeled, finely chopped, and more.

Yes, Potato And Spinach Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Spinach Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions