Potato, Spinach & Carrot Gratin Bake

This post may contain affiliate links learn more

This Potato, Spinach & Carrot Gratin Bake is a lavish yet approachable one‑dish meal that transforms humble ingredients into a show‑stopping centerpiece. Each layer melds the soft, pillowy texture of thinly sliced potatoes with the bright, verdant notes of sautéed spinach and the subtle sweetness of grated carrot. The vegetables are enveloped in a lush, homemade garlic‑butter béchamel sauce, enriched further with a hint of nutmeg and rounded out by creamy milk and a whisper of flour for body. A final shower of grated mozzarella melts into a golden, bubbling crust that entices with its aroma and delivers a satisfying contrast between crunchy topping and tender interior. Ideal for weeknight dinners, casual gatherings, or elegant brunches, this gratin bake showcases the versatility of root vegetables and leafy greens in a format that’s both comforting and refined.

Preparation, Cook, and Total Times

Prep Time: 20 minutes – Peeling, slicing, sautéing vegetables, and whisking the sauce.
Cook Time: 30 minutes – Baking until bubbling and golden.
Total Time: 50 minutes – From start to resting before serving.

YIELD

Serves 6–8 generously as a main dish or 10–12 as a side accompaniment.

CUISINE

Contemporary European‑inspired gratin, blending French béchamel technique with Mediterranean vegetable flavors.

A Full List of Ingredients

Potatoes: 1 kg (2.2 lbs), peeled and thinly sliced (about 6 medium potatoes)

Salted Water: Enough for boiling potatoes
Garlic: 3 cloves, finely minced
Butter: 40 g (1.4 oz), unsalted

Carrot: 1 large, peeled and grated
All‑Purpose Flour: 30 g (¼ cup)
Milk: 500 ml (2 cups), whole or semi‑skimmed

Nutmeg: Pinch of ground nutmeg, freshly grated if possible
Spinach: 200 g (7 oz) fresh, washed and drained
Vegetable Oil: 1–2 Tbsp for sautéing

Mozzarella Cheese: 150 g (5.3 oz), shredded
Black Pepper: Freshly ground, to taste
Optional Garnish: Chopped parsley or chives

Step-by-Step Cooking Directions

Preheat & Prep: Preheat your oven to 180 °C (355 °F). Lightly grease a 9×13 inch (22×30 cm) baking dish with butter or oil.
Boil Potatoes: In a large pot, cover potato slices with cold salted water. Bring to a boil over medium‑high heat and cook for 5 minutes—potatoes should be just tender but not falling apart. Drain and set aside in a single layer to cool slightly.
Sauté Garlic & Carrot: While potatoes cook, melt butter in a medium saucepan over medium heat. Add minced garlic and grated carrot; sauté until fragrant and carrot softens, about 3 minutes. Stir frequently to prevent garlic from browning.

Make the Béchamel Sauce: Sprinkle the flour over the garlic‑carrot mixture and stir constantly for 1–2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking and simmer over low heat until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
Wilt the Spinach: In a separate skillet, heat the vegetable oil over medium heat. Add the spinach in batches, stirring until just wilted—about 1–2 minutes per batch. Season lightly with salt. Squeeze any excess moisture from the cooked spinach and roughly chop.
Layer the Gratin: Place half of the potato slices in an even layer in the prepared dish. Spread half of the wilted spinach over the potatoes, then pour half of the béchamel sauce on top. Repeat with the remaining potatoes, spinach, and sauce, ending with the sauce layer.

Add Cheese & Bake: Evenly sprinkle the shredded mozzarella across the top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.
Rest & Serve: Allow the gratin to rest for 5 minutes to set, then garnish with chopped parsley or chives if desired. Cut into squares and serve warm.

Nutritional Information

(Per serving, based on 8 servings; approximate)

Calories: 310 kcal
Total Fat: 14 g (Saturated Fat 7 g)

Cholesterol: 45 mg
Sodium: 380 mg
Total Carbohydrates: 35 g (Dietary Fiber 4 g; Sugars 6 g)

Protein: 11 g

The Origins and Popularity of the Recipe

Gratin dishes trace their lineage to 18th century France, where “gratin” referred to any food topped with a browned crust of cheese or breadcrumbs and baked. Classic potato gratins, like the famous Dauphinoise, layer potatoes in cream and cheese. Over time, variations emerged across Europe, incorporating local produce. This modern iteration blends traditional French technique with Mediterranean vegetables—spinach and carrot—resulting in a lighter, more colorful bake. Its popularity stems from its versatility: it can be a comforting vegetarian main, a hearty side for meat dishes, or a convenient make‑ahead meal. Bloggers and home cooks appreciate its one‑dish format and the ability to swap ingredients seasonally.

Reasons Why You’ll Love the Recipe

Artful Layers: Visually stunning strata of potato, spinach, and carrot.
Rich Yet Light: Creamy béchamel without excessive cream, balanced by vegetables.
Textural Contrast: Smooth sauce, tender vegetables, and a bubbling cheese crust.

Make‑ahead Convenience: Prepare up to the baking step and refrigerate for up to 24 hours.
Crowd‑Pleasing: Appeals to vegetarians and meat‑eaters alike due to its universal flavors.

Health Benefits

Vitamin A & C: Spinach and carrot provide antioxidants and immune support.

Potassium: Potatoes support blood pressure regulation and muscle function.
Calcium & Protein: Milk and mozzarella contribute to bone health and satiety.
Fiber: Vegetables and potato skins boost digestive health when included.

Healthy Fats: Butter and cheese in moderation lend flavor, paired with olive oil for cooking.

Serving Suggestions

Fresh Salad: Crisp mixed greens with lemon‑olive oil vinaigrette.
Crusty Bread: Warm ciabatta or baguette to soak up any remaining sauce.

Roasted Proteins: Pair with herb‑roasted chicken or grilled fish for a complete meal.
Light Soup: Start the meal with a clear vegetable broth or gazpacho.
Wine Pairing: A crisp Chardonnay or light Pinot Noir complements the creamy textures.

Common Mistakes to Avoid

Overboiling Potatoes: Leads to mushy layers—cook just until tender.
Lumpy Sauce: Whisk the milk in gradually and maintain medium‑low heat when thickening.
Wet Spinach: Drain wilted spinach thoroughly to prevent watery gratin.

Skipping Rest Time: Allow the bake to set briefly for cleaner slices.

Pairing Recommendations

Beer: A Belgian witbier or pilsner offers refreshing contrast.
Non‑Alcoholic: Sparkling water with cucumber and mint slices cleanses the palate.

Cheese Board: Serve alongside mild cheeses like brie or camembert for variety.

Cooking Tips

Uniform Slices: Use a mandoline or sharp knife to slice potatoes evenly.
Season Each Layer: Lightly season potatoes and spinach with salt and pepper before layering.

Test for Doneness: Insert a knife—potatoes should pierce easily, and cheese should bubble.
Adjust Thickness: For a thicker sauce, reduce milk by 50 ml; for a thinner sauce, add a splash of stock.

Variations to Try

Mushroom Addition: Sauté 150 g sliced mushrooms with garlic for an earthy boost.

Nutmeg & Sage: Add 1 tsp fresh sage and extra pinch of nutmeg to the sauce for autumnal warmth.
Gluten‑Free: Substitute the flour in the béchamel with rice or oat flour.
Spicy Kick: Stir in ½ tsp chili flakes to the béchamel for subtle heat.

Cheese Swap: Try Gruyère, fontina, or a blend of Parmesan and mozzarella.

Similar Recipes to Try

Classic Potato Gratin Dauphinoise – Cream and garlic potato layers.
Spinach & Artichoke Casserole – Cheese‑drenched greens in a hearty bake.

Vegetable Moussaka – Eggplant and potato layers with béchamel.
Carrot & Zucchini Gratin – Summer squash and carrot in a cheesy custard.

Ingredient Spotlight

Agar‑Agar: Not used here; instead, this bake relies on traditional flour‑based béchamel. The key stars are spinach, high in iron and vitamins, and potatoes, a source of complex carbohydrates and potassium. Fresh nutmeg transforms the sauce with its warm, aromatic profile, elevating the overall flavor.

Conclusion

This Potato, Spinach & Carrot Gratin Bake marries the time‑honored French gratin technique with bright, seasonal vegetables to deliver a dish that’s both comforting and visually stunning. Its creamy layers, subtle spice from nutmeg, and gooey cheese topping make it a timeless favorite that adapts to any menu. Whether you’re hosting a holiday feast or simply craving a wholesome, make‑ahead meal, this casserole promises to satisfy every palate.

Frequently Asked Questions

1. Can I use frozen spinach instead of fresh?
Yes—thaw and squeeze out excess water before layering to prevent a soggy bake.
2. How far in advance can I assemble this dish?
Assemble up to 24 hours ahead; keep covered and refrigerated, then bake as directed.
3. My béchamel is too thick—how can I thin it?
Stir in a splash of milk or vegetable stock until it reaches the desired consistency.
4. Can I omit the cheese topping?
You can skip or reduce cheese for a lighter dish; a sprinkle of breadcrumbs adds a crisp top.
5. What potato variety works best?
Yukon Gold or russet potatoes both work well—Yukon Gold yields a creamier texture.
6. How do I prevent the top from browning too quickly?
Cover loosely with foil during the last 10 minutes of baking, then remove foil to finish.
7. Can I make a vegan version?
Use plant‑based milk and vegan butter for the sauce, replace mozzarella with vegan cheese, and ensure flour is vegan‑friendly.
8. My layers are sliding—any tips?
Press each potato layer gently into the sauce before adding the next to help them adhere.
9. Is this recipe freezer‑friendly?
Freeze baked portions in an airtight container for up to 3 months; thaw overnight and reheat covered in a 160 °C oven.
10. Can I add other vegetables?
Absolutely—thinly sliced zucchini, eggplant, or bell peppers can be added in alternating layers for more variety.