Recipe Introduction:
This Spinach and Potato Gratin Bake is a comforting and delicious dish that combines creamy potatoes, rich spinach, and melted cheese for a perfect savory treat. The creamy white sauce adds a smooth, velvety texture to the layers of tender potatoes and spinach. Topped with golden mozzarella cheese, this bake is a satisfying side dish or a hearty vegetarian main course. It’s perfect for family dinners, potlucks, or as a side to complement your favorite meat dishes.
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 500 g (17.6 oz) Frozen spinach, thawed and drained
- 500 g (17.6 oz) Potatoes, peeled and sliced
- 2 tablespoons Olive oil
- 1 tablespoon Sunflower oil
- 20 g (0.7 oz) Butter
- 1 Red onion, finely chopped
- 1 clove Garlic, minced
- 2 Green onions, chopped
- 150 ml (⅔ cup) Water
- 400 ml (1⅔ cups) Milk
- A pinch of Nutmeg
- Chili pepper, to taste
- Salt and pepper, to taste
- 50 g (⅓ cup) Flour
- 100 g (3.5 oz) Grated mozzarella
Directions:
- Prepare the Potatoes:
- Preheat the oven to 180°C (356°F).
- Boil the sliced potatoes in salted water for 10 minutes or until just tender. Drain and set aside.
- Cook the Spinach Mixture:
- Heat olive oil and butter in a large skillet over medium heat.
- Sauté the red onion, garlic, and green onions until softened, about 3-4 minutes.
- Add the thawed and drained spinach to the skillet, stir well, and cook for 5 minutes.
- Season with nutmeg, chili pepper, salt, and black pepper.
- Prepare the White Sauce:
- In a separate pan, heat sunflower oil over medium heat.
- Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the water and milk, ensuring no lumps form.
- Cook the sauce for about 5 minutes, until it thickens to a creamy consistency.
- Season with salt, pepper, and a pinch of nutmeg.
- Assemble the Dish:
- Grease a baking dish with olive oil or butter.
- Layer half of the boiled potatoes at the bottom of the dish.
- Spread half of the spinach mixture over the potatoes, followed by half of the white sauce.
- Repeat with the remaining potatoes, spinach, and white sauce.
- Add Cheese and Bake:
- Sprinkle the grated mozzarella evenly over the top of the dish.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
- Final Browning:
- For a crispier top, return the dish to the oven for an additional 15 minutes.
- Serve:
- Let the gratin cool for 5 minutes before slicing and serving. Enjoy!
Serving Suggestions:
- Serve alongside roasted meats or grilled chicken for a well-rounded meal.
- Pair with a crisp green salad to balance the richness of the dish.
- Make it a main dish by adding a side of crusty bread for a comforting vegetarian meal.
- Top with a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with a chilled glass of white wine to complement the flavors.
Cooking Tips:
- Be sure to drain the spinach well after thawing to avoid excess moisture in the gratin.
- If you prefer a creamier texture, you can substitute the milk with heavy cream.
- For extra flavor, sprinkle some Parmesan cheese over the mozzarella before baking.
- Use waxy potatoes (such as Yukon Gold) for a firmer texture that holds up well in the bake.
Nutritional Benefits:
- Spinach is rich in vitamins A, C, and K, and is an excellent source of iron and fiber.
- Potatoes provide a good amount of potassium and carbohydrates for energy.
- Mozzarella adds a dose of calcium and protein, supporting bone health and muscle function.
- The combination of spinach and potatoes makes this dish a great source of essential nutrients, especially when served as a main vegetarian meal.
Dietary Information:
- Vegetarian
- Gluten-friendly (ensure to use gluten-free flour)
- Rich in fiber and vitamins
- Contains dairy
Nutritional Facts (per serving):
- Calories: 350-400 kcal
- Protein: 10g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 4g
- Sodium: 500mg
- Calcium: 200mg
Storage:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the gratin for up to 1 month. Let it cool completely before transferring to a freezer-safe container. To reheat, bake at 180°C (350°F) for 25-30 minutes or until heated through.
Why You’ll Love This Recipe:
This Spinach and Potato Gratin Bake is a cozy, comforting dish that’s perfect for any time of the year. The combination of creamy, cheesy layers with tender potatoes and spinach makes it an irresistible choice for anyone looking for a hearty and flavorful meal. Plus, it’s easy to prepare and can be made ahead of time, making it a great option for busy weeknights or special gatherings.
Conclusion:
This Spinach and Potato Gratin Bake is the perfect dish for both comfort and nutrition. With its creamy layers, savory flavors, and golden cheese topping, it’s sure to become a favorite in your recipe rotation. Whether you serve it as a side dish or enjoy it as a main course, this bake is guaranteed to please everyone at the table. Don’t forget to pair it with a fresh salad or a slice of bread for a complete meal!
Frequently Asked Questions:
- Can I use frozen potatoes instead of fresh ones?
It’s best to use fresh potatoes for this recipe, as frozen potatoes may become too mushy during baking. - Can I make this dish ahead of time?
Yes, you can assemble the gratin a day ahead and bake it when you’re ready to serve. - Can I substitute the mozzarella cheese?
You can use other cheeses like cheddar, Gruyère, or a combination for a different flavor. - Is this dish gluten-free?
You can make it gluten-free by using a gluten-free flour substitute. - Can I add meat to this gratin?
Yes, cooked bacon or sausage would be great additions to this dish for extra protein. - Can I freeze leftovers?
Yes, this gratin can be frozen for up to 1 month. Let it cool completely before freezing. - Can I add other vegetables?
Yes, other vegetables like mushrooms or bell peppers would work well in this dish. - Is this recipe spicy?
The chili pepper adds a mild heat, but you can adjust or omit it according to your spice preference. - Can I use non-dairy milk?
Yes, you can substitute the milk with almond milk or any non-dairy milk of your choice. - How do I make this dish dairy-free?
Use a dairy-free cheese substitute and plant-based butter and milk for a dairy-free version.