Creamy Potato and Spinach Gratin
A comforting and delicious gratin made with thinly sliced potatoes, spinach, and a creamy cheese sauce, perfect for any meal.
Ingredients
- 2 lbs 900g potatoes, thinly sliced
- 10 oz 280g fresh spinach
- 1 cup 240ml heavy cream
- 1 cup 240ml milk
- 2 cloves garlic minced
- 1 onion finely chopped
- 2 tbsp 30ml butter
- 1 tsp 5ml salt
- ½ tsp 2.5ml black pepper
- 1 cup 100g grated Gruyère cheese (or cheddar)
- ½ cup 50g grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Sauté the Onions and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and cook for another minute.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook until it wilts, about 2-3 minutes. Remove from heat and set aside.
- Prepare the Cream Sauce: In a saucepan, combine the heavy cream, milk, salt, and black pepper. Heat over medium heat until the mixture just begins to simmer. Do not let it boil.
- Assemble the Gratin: In a greased 9x13-inch baking dish, layer the sliced potatoes, wilted spinach, and cream sauce. Sprinkle the grated Gruyère and Parmesan cheeses over the top.
- Bake the Gratin: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Rest and Serve: Let the gratin rest for 5-10 minutes before serving. Enjoy!
Notes
- Ensure the potatoes are thinly and evenly sliced for uniform cooking.
- You can adjust the amount of spinach and cheese to suit your taste preferences.
- For a lighter version, use low-fat milk and reduce the amount of cheese.