This gratin layers thinly sliced potatoes with a luscious spinach–ricotta filling, all bound by a tender egg–flour custard and crowned with melted cheese. The contrast between the soft potato base, the savory, herbed ricotta center, and the crisp golden top makes every forkful memorable. Inspired by French gratins and Mediterranean pies like Italian torta di patate and Greek spanakopita, this dish brings comfort and elegance to your table. Ideal for weekend brunches, potlucks, or a cozy family dinner, it’s as satisfying for vegetarians seeking richness as it is for meat-eaters looking for a flavorful side. The included creamy sauce—tangy, garlicky, and herb–bright—elevates each bite, turning humble vegetables into a show-stopping centerpiece.
Cooking Time
Preparation: 25 minutes
Baking: 30 minutes + 10 minutes
Cooling & resting: 5 minutes
Total: 70 minutes
Ingredients
Potato Layer
• 4 medium potatoes (700 g), peeled and sliced 4 mm thin
• 1 small onion, thinly sliced
• 1 red bell pepper (paprika), diced
• 2 Tbsp olive oil
• ½ tsp salt, ½ tsp paprika, 1 tsp Provencal herbs
Egg–Flour Custard
• 3 large eggs
• 3 Tbsp all-purpose flour
• Pinch salt and black pepper
Spinach–Ricotta Filling
• 3 large bunches spinach (≈ 200 g), washed, drained, chopped
• 180 g ricotta cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 50 g grated cheese (mozzarella or gouda)
• 1 Tbsp olive oil
• Salt & pepper to taste
Topping & Final Bake
• 50 g grated cheese
Creamy Sauce
• ¾ cup sour cream
• 2 Tbsp mayonnaise
• Salt & pepper to taste
Step-by-Step Cooking Directions
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Preheat oven to 180 °C. Grease a 20×30 cm baking dish with olive oil.
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In a bowl, toss potato slices, onion, and bell pepper with olive oil, salt, paprika, and Provencal herbs. Layer evenly in dish.
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Whisk eggs, flour, salt, and pepper into a smooth custard. Pour over potato mixture, ensuring even coverage.
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Bake uncovered for 30 minutes until potatoes are just set and beginning to golden.
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Meanwhile, heat 1 Tbsp olive oil in a skillet, sauté onion 3 minutes, add garlic and cook 1 minute, then stir in spinach until wilted. Drain excess liquid. Off heat, fold in ricotta, 50 g cheese, salt, and pepper.
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Spread spinach–ricotta filling over par-baked potatoes. Sprinkle remaining 50 g cheese on top. Return to oven and bake an additional 10 minutes until cheese melts.
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Remove gratin and let rest 5 minutes. Meanwhile, whisk sour cream, mayonnaise, salt, and pepper into a creamy sauce.
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Slice gratin into squares or wedges. Drizzle or serve alongside the creamy sauce.
Nutritional Information (per serving, 1/8 recipe)
Calories 380 kcal • Protein 15 g • Carbs 30 g • Fat 24 g • Fiber 4 g • Sodium 520 mg
The Origins and Popularity of the Recipe
Gratins date back to 18th-century France, where “gratin” referred to dishes topped with breadcrumbs or cheese and browned under heat. The versatility of potatoes led to beloved classics like “gratin dauphinois.” Meanwhile, Mediterranean cuisines celebrated spinach and cheese combinations in pies—Italy’s torta di verdure and Greece’s spanakopita. This Potato & Spinach Ricotta Gratin marries the two traditions: a French-style potato custard base beneath a Greek-Italian spin on cheese-filled greens. Its ease, make-ahead potential, and satisfying layers have made it a fixture at family dinners, brunch buffets, and vegetarian-friendly menus worldwide.
Reasons Why You’ll Love the Recipe
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One-Dish Wonder: Layers of flavor in a single pan minimize cleanup.
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Crowd-Pleaser: Combines familiar potato comfort with gourmet cheese and greens.
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Make-Ahead Friendly: Assemble and refrigerate, then bake when guests arrive.
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Vegetarian Comfort: Rich, protein-packed without meat.
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Freezer-Ready: Portion and freeze for quick reheating on busy nights.
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Customizable: Swap herbs, cheeses, or add roasted vegetables.
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Balanced Nutrition: Veggies, protein, and complex carbs in each slice.
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Textural Contrast: Creamy center, tender potatoes, bubbling cheese top.
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Seasonal Adaptability: Use fresh spinach in spring or frozen in winter.
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Visual Appeal: Golden-brown crust and vibrant green filling make a stunning presentation.
Health Benefits
• Potatoes: Provide potassium, vitamin C, B6, and fiber from the skins.
• Spinach: Delivers iron, magnesium, vitamin K, and antioxidants.
• Ricotta & Eggs: Offer high-quality protein, calcium, and B-vitamins.
• Olive Oil: Contributes heart-healthy monounsaturated fats.
• Reduced Fat Method: Baking instead of frying limits excess oils.
Serving Suggestions
• Pair with a bright citrus salad—arugula, blood oranges, and shaved fennel.
• Serve alongside tomato-basil soup for contrasting warmth.
• Offer crusty sourdough or garlic bread to soak up excess juices.
• Drizzle with pesto or chili oil for an extra flavor dimension.
Common Mistakes to Avoid
• Soggy Gratin: Thoroughly drain wilted spinach and pat potato slices dry.
• Uneven Layers: Arrange potatoes in a single, overlapping layer to ensure even cooking.
• Dry Filling: Do not overcook spinach; residual moisture binds with ricotta for creaminess.
• Skipping Rest: Resting allows custard to set; slicing too soon causes collapse.
Pairing Recommendations
• Wine: A dry, crisp white like Pinot Grigio or a light red such as Beaujolais.
• Beer: Belgian witbier or Pilsner cuts richness.
• Non-Alcoholic: Sparkling water with lemon or iced mint tea.
Cooking Tips
• Use a mandoline slicer for even potato thickness.
• Squeeze spinach in a clean towel to remove every drop of water.
• Rotate your baking dish halfway through to promote uniform browning.
• For extra crisp top, switch oven to broil for last 2 minutes—watch carefully to avoid burning.
Similar Recipes to Try
• Classic Potato Dauphinoise with Gruyère
• Spinach & Feta Phyllo Triangles (Spanakopita)
• Zucchini & Ricotta Fritters
• Cauliflower & Broccoli Gratin
Variations to Try
• Mushroom Medley: Sauté mixed mushrooms with thyme for an umami-rich layer.
• Sausage & Kale: Brown Italian sausage and wilt kale instead of spinach for a heartier filling.
• Vegan Twist: Use silken tofu blended with nutritional yeast instead of ricotta; replace cheese with vegan alternatives.
• Spicy Kick: Stir diced jalapeños into the spinach mixture and top with pepper jack cheese.
Ingredient Spotlight
Ricotta Cheese: A whey-based cheese with a silky texture and mild flavor. Contains whey proteins that contribute to muscle maintenance and calcium for bone health. Its moisture-retaining properties keep filling creamy and stable.
Conclusion
This Potato & Spinach Ricotta Gratin proves that simple vegetables can shine when layered thoughtfully with cheese, eggs, and herbs. Its combination of textures—tender potatoes, creamy spinach filling, and bubbling cheese—delivers comfort and sophistication in each slice. Whether you’re feeding a crowd or meal-prepping for the week, this versatile bake adapts to seasons, dietary needs, and flavor preferences. Embrace the ease of a one-dish meal and watch it become a go-to classic in your kitchen.
Frequently Asked Questions
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Can I use frozen spinach?
Yes—thaw completely, then squeeze out excess moisture before mixing. -
How far ahead can I assemble?
Assemble and cover in the fridge up to 24 hours before baking; add 5 minutes to baking time. -
Is it gluten-free?
Substitute 3 Tbsp cornstarch for flour in the custard and ensure cheese is gluten-free. -
How do I prevent the custard from curdling?
Bring eggs and flour to room temperature and whisk gently before pouring. -
What cheese alternatives work?
Gruyère, fontina, or a sharp cheddar blend melt beautifully and add depth. -
Can I make individual portions?
Yes—divide into mini gratin dishes or ramekins; reduce baking time by 5–7 minutes. -
How do I reheat leftovers?
Cover and warm in 160 °C oven for 10 minutes, or microwave individual portions. -
Can I add meat?
Browned ground beef or chopped ham folded into spinach adds protein. -
Why is my base undercooked?
Ensure potato layer is par-baked fully in the first 30 minutes before topping. -
Can I freeze the entire dish?
Freeze unbaked gratin for up to 1 month; thaw overnight and bake per instructions.