This Sweet Potato Spinach Gratin is a nourishing and comforting dish that brings together the earthy sweetness of sweet potatoes, the vibrant goodness of fresh spinach, and the rich creaminess of a cheesy, herbed sauce. Whether served as a hearty vegetarian main or as a satisfying side dish, it’s a perfect recipe for cozy evenings, special gatherings, or everyday healthy eating. The layers bake into golden, bubbling perfection, delivering melt-in-your-mouth flavor and a crowd-pleasing presentation. Simple to prepare and packed with nutrients, this gratin is a recipe you’ll come back to again and again.
Cooking Time
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Preparation time: 20 minutes
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Cooking time: 45–50 minutes
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Total time: 1 hour 10 minutes
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Servings: 6
Ingredients
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2 large sweet potatoes (about 600–700 g), peeled and thinly sliced
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100 g (3 cups loosely packed) fresh spinach, chopped
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240 ml (1 cup) heavy cream
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120 ml (½ cup) whole milk
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2 garlic cloves, minced
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1 tsp dried thyme
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½ tsp ground nutmeg
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Salt and black pepper to taste
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100 g (1 cup) shredded mozzarella cheese
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50 g (½ cup) grated Parmesan cheese
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2 tbsp olive oil
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1 tbsp butter (for dotting on top)
Step-by-Step Cooking Directions
1. Preheat the Oven
Preheat your oven to 190°C (375°F). Grease a medium baking dish (about 8×10 inches) with olive oil or butter.
2. Sauté the Spinach
In a skillet, heat olive oil over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Stir in chopped spinach and sauté for 2–3 minutes until wilted.
Season with a pinch of salt and pepper. Set aside.
3. Prepare the Cream Mixture
In a mixing bowl, whisk together the cream, milk, thyme, nutmeg, salt, and pepper.
Taste and adjust seasoning if needed.
4. Assemble the Gratin
Layer half of the sweet potato slices into the prepared baking dish, overlapping them slightly.
Spread half of the sautéed spinach over the potatoes.
Sprinkle half of the mozzarella and Parmesan over the spinach.
Repeat with remaining sweet potato slices, spinach, and cheese.
Pour the cream mixture evenly over the layered ingredients.
Dot the top with small pieces of butter.
5. Bake
Cover the dish with foil and bake for 25 minutes.
Remove foil and continue baking for another 20–25 minutes, or until the top is golden brown and the sauce is bubbling.
6. Cool and Serve
Let the gratin rest for 5 minutes before serving.
Garnish with fresh thyme or chopped parsley if desired.
Serve warm as a side dish or a vegetarian main course.
Nutritional Information (per serving)
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Calories: ~300 kcal
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Protein: 9 g
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Fat: 21 g
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Saturated fat: 12 g
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Carbohydrates: 21 g
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Fiber: 4 g
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Sugars: 6 g
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Sodium: 270 mg
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Calcium: ~200 mg
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Vitamin A: Over 150% DV
The Origins and Popularity of the Recipe
Gratin dishes are rooted in French cuisine, where layers of vegetables, cream, and cheese are baked until beautifully golden. The sweet potato variation is a modern twist, replacing classic white potatoes with their sweeter, more nutritious cousin. Combining this with spinach brings a balance of taste, texture, and color that’s both appealing and health-conscious. This version has grown popular among those seeking vegetarian comfort food that doesn’t sacrifice flavor or presentation.
Reasons Why You’ll Love This Recipe
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Comforting and satisfying – A creamy, cheesy bake with a golden top.
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Vegetarian-friendly – Packed with flavor, no meat needed.
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Nutritious and hearty – Filled with fiber, vitamins, and protein.
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Great for gatherings – Impressive presentation and universally loved flavors.
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Easy to make ahead – Can be prepped in advance and reheated.
Health Benefits
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Sweet potatoes are high in beta-carotene, vitamin A, and fiber.
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Spinach is loaded with iron, folate, and antioxidants.
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Calcium-rich cheeses contribute to bone health.
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Cream and milk offer healthy fats and satiating energy.
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Can be made gluten-free and keto-friendly with simple adjustments.
Serving Suggestions
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Serve as a main dish with a simple green salad and crusty bread.
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Pair with roast chicken, grilled salmon, or lentil stew for a balanced meal.
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Makes an excellent holiday side dish for Easter, Thanksgiving, or Christmas.
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Pack leftovers for a lunchbox treat – reheats beautifully.
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Serve with a dollop of Greek yogurt or sour cream on top for extra tang.
Common Mistakes to Avoid
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Cutting the sweet potatoes too thick – thin slices ensure even cooking.
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Skipping the sauté on the spinach – raw spinach releases too much moisture.
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Not seasoning the cream mixture – under-seasoned liquid leads to bland results.
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Overbaking – the gratin should be tender and creamy, not dry.
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Using watery milk substitutes – stick with whole milk or cream for richness.
Pairing Recommendations
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Wine: Try a dry white wine like Chardonnay or a light Pinot Noir.
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Soup: Pair with tomato soup, leek and potato soup, or lentil soup.
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Salad: A lemony arugula salad or beet and goat cheese salad complements the richness.
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Bread: Serve with warm sourdough, rosemary focaccia, or whole-grain rolls.
Cooking Tips
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Use a mandoline slicer for evenly thin sweet potato slices.
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Add a layer of sautéed mushrooms for a deeper, umami flavor.
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Sprinkle crushed nuts like walnuts or pecans on top for crunch.
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Mix in a bit of Gruyère or fontina cheese for added depth.
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Prep the entire dish ahead and refrigerate it unbaked for up to 24 hours.
Similar Recipes to Try
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Potato Gratin Dauphinois – The French classic with cream and garlic.
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Spinach and Ricotta Stuffed Shells – Another comforting spinach-based bake.
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Butternut Squash Casserole – A slightly sweeter twist with similar textures.
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Creamy Broccoli Cauliflower Bake – Great for veggie lovers.
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Zucchini Gratin with Parmesan – A lighter, summer-friendly option.
Variations to Try
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Add cooked bacon or pancetta for a smoky flavor.
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Make it vegan using coconut cream, almond milk, and vegan cheese.
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Spicy version: Add red pepper flakes or chopped jalapeños to the cream.
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Protein boost: Mix in cooked quinoa or chickpeas between the layers.
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Mediterranean version: Add feta, olives, and sun-dried tomatoes.
Ingredient Spotlight: Sweet Potatoes
Sweet potatoes are not just delicious—they’re a nutritional powerhouse. They’re rich in fiber, beta-carotene, and complex carbohydrates that provide lasting energy. Their natural sweetness pairs beautifully with savory flavors like cheese, cream, and herbs. They also have a lower glycemic index compared to white potatoes, making them a better choice for blood sugar control.
Conclusion
This Sweet Potato Spinach Gratin is a warm, welcoming, and nutrient-packed dish that feels like comfort food but feeds your body with goodness. With its layers of thin sweet potato slices, wilted spinach, creamy herb-infused sauce, and melted cheese, it’s guaranteed to please everyone at the table. Whether you enjoy it as a meatless main course or a satisfying side, this dish will quickly become a favorite in your recipe rotation.
10 Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Just thaw, squeeze out excess water, and sauté briefly before layering.
2. Can I prepare the gratin ahead of time?
Absolutely. Assemble the entire dish up to 24 hours in advance and refrigerate. Bake just before serving.
3. How thin should I slice the sweet potatoes?
About ⅛ inch (3 mm) thick. A mandoline slicer helps with consistency.
4. Can I substitute other greens for spinach?
Yes, kale, chard, or even arugula work well. Be sure to sauté and season them first.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.
6. Can I freeze the gratin?
Yes, but freezing can slightly change the texture. Wrap tightly and freeze for up to 1 month. Reheat in the oven from frozen at 160°C (325°F) for 25–30 minutes.
7. What cheeses can I substitute?
Try Gruyère, fontina, or sharp white cheddar for different flavor profiles.
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8. Is this dish gluten-free?
Yes, this gratin contains no flour or breadcrumbs—naturally gluten-free.
9. Can I make it dairy-free?
Use unsweetened plant-based cream and cheese alternatives. The texture will be slightly different but still creamy.
10. How do I make it more filling as a main dish?
Add cooked lentils, quinoa, or beans between the layers for extra protein.