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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.

Step 2

Peel and thinly slice the russet potatoes using a sharp knife or a mandoline for even slices.

Step 3

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.

Step 4

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 5

Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to create a roux.

Step 6

Gradually whisk in the milk and heavy cream until smooth. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.

Step 7

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.

Step 8

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.

Step 9

Repeat with the remaining potatoes, spinach, and cheese sauce, ensuring the top layer is fully covered with sauce.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 11

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.

Step 12

Let the gratin rest for 10 minutes before serving. Garnish with additional grated Parmesan or fresh parsley if desired.

Nutrition Facts

Serving size	(2358.7g)

Amount per serving	% Daily Value*
Calories	3540.0

Total Fat 204.3g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 569.8mg	0%
Sodium 4703.3mg	0%
Total Carbohydrate 307.1g	0%
Dietary Fiber 26.1g	0%
Total Sugars 38.2g
Protein 106.8g	0%

Vitamin D 230.4IU	0%
Calcium 2553.0mg	0%
Iron 21.0mg	0%
Potassium 7613.6mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 12.2%

Carbs: 35.2%