Best 6 Potato Spinach Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Potato spinach gratin is a delectable dish that combines the earthy flavors of potatoes and spinach with a creamy, cheesy sauce, resulting in a comforting and flavorful casserole. This classic French dish is perfect for special occasions or casual weeknight dinners, and it is a great way to incorporate vegetables into your meals. With its creamy texture and golden-brown top, potato spinach gratin is sure to impress your family and friends.

Let's cook with our recipes!

POTATO SPINACH GRATIN



Potato Spinach Gratin image

Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.-Nellie Runne, Rockford, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11

3 shallots, thinly sliced
1 tablespoon butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
1 cup shredded Gruyere or Swiss cheese
1 tablespoon cornstarch
1-1/2 cups 2% milk
1 cup heavy whipping cream

Steps:

  • In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 218 calories, Fat 12g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

POTATO SPINACH GRATIN



Potato Spinach Gratin image

Make and share this Potato Spinach Gratin recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs small white potatoes, scrubbed and sliced THIN (about 7 cups sliced)
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8-1/4 cup minced onion
2 garlic cloves, crushed
2 cups half-and-half
2 tablespoons butter, melted
1 1/2-2 cups shredded cheddar cheese (or a combo of both) or 1 1/2-2 cups shredded monterey jack cheese (or a combo of both)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon parsley flakes
1 dash hot sauce (or use more or don't use any)

Steps:

  • Preheat oven to 375. Grease/spray a 13" x 9" baking dish; set aside.
  • Place potato slices in a large bowl; add spinach, onions and garlic; toss well to evenly distribute.
  • In a separate bowl, combine half and half, melted butter, cheese, salt, pepper, paprika, parsley and hot sauce; stir together well; pour this mixture over potato mixture and stir well to evenly combine.
  • Pour into the prepared baking dish; cover and bake at 375 for 50-60 minutes (or until potatoes are tender).
  • Uncover and continue to bake for an additional 20 minutes.
  • Serve.

POTATO, SPINACH, AND FETA GRATIN



Potato, Spinach, and Feta Gratin image

Categories     Milk/Cream     Egg     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Feta     Spinach     Gourmet

Number Of Ingredients 7

2 pounds russet (baking) potatoes (about 3 large)
2 pounds fresh spinach, washed well and the coarse stems discarded
1/2 pound Feta cheese
1 1/2 cups half-and-half
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Preheat the oven to 350°F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
  • Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.

NAVA ATLAS'S SPINACH, LEEK AND POTATO MATZO GRATIN



Nava Atlas's Spinach, Leek and Potato Matzo Gratin image

This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.

Provided by Karen Barrow

Categories     dinner, lunch, casseroles, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

8 medium potatoes
1 cup raw cashews
1 medium ripe avocado, pitted, peeled and cut into large chunks
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 large or 3 medium leeks, white and palest green parts only, chopped and well rinsed
10 to 12 ounces baby spinach, rinsed
2 tablespoons minced fresh dill, or 1 teaspoon dried
1/4 cup matzo meal
Salt and freshly ground black pepper to taste
6 matzos
1/3 cup pine nuts for topping, optional

Steps:

  • Preheat oven to 350 degrees.
  • Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
  • Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
  • Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
  • Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don't let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
  • Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
  • Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 655 milligrams, Sugar 3 grams

GRILLED PEPPERED NEW YORK STRIP WITH SHALLOT-POMMERY SAUCE SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE



Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise image

Provided by Ming Tsai

Categories     main-dish

Time 11h15m

Yield 4 servings

Number Of Ingredients 21

4 (8-ounce) prime sirloin strips (also called NY strips)
5-peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely cracked
Salt to taste
2 tablespoons dry mustard powder
1 teaspoon turmeric
1 teaspoon salt
Water, to make a paste
2 cups canola oil
5 sliced shallots
1/2 cup red wine
2 tablespoons pommery whole grain mustard
1/2 cup heavy cream
4 ounces hard butter
Salt and black pepper to taste
6 large, peeled russet potatoes sliced 1/4-inch thick
3 tablespoons minced garlic
1 teaspoon freshly grated nutmeg
1 pound spinach leaves, de-stemmed
2 cups sliced shiitake mushrooms (Sauteed in oil)
1 quart heavy cream
Salt and black pepper to taste

Steps:

  • Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
  • For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top.
  • For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
  • For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.
  • Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.

POTATO SPINACH AND ONION GRATIN



POTATO SPINACH AND ONION GRATIN image

Categories     Potato

Yield 8 sides

Number Of Ingredients 12

2 lg onions, sliced
1 3/4 lb potatoes
1/4 cup water
2 Tbs olive oi
8 oz mushrooms, sliced
10 oz frozen chopped spinach
4 smashed garlic cloves
thyme
nutmeg
1 cup sour cram
1/2 cup milk
2 oz gruyere cheese

Steps:

  • Cook potates till just tender drain and slice 1/2" thick Combine onions and water in skillet , cover simmer 12 minutes adding more water if needed Increase heat, add EVOO, mushrooms , saute until golden. Add drained spinach garlic thyme and nutmeg.Cook 3 min. Remove from heat and stir in sour cream and milk. Heat oven to 350. spread 1/2 of potaoes in 11x7 dish top with half the onions, then potatoes then remaining onions. Sprinkle with cheese Bake 30 minutes

Tips:

  • For the best results, use fresh spinach. If using frozen spinach, thaw it and squeeze out all the excess water before using.
  • To make the gratin even more flavorful, use a combination of different cheeses. For example, try using a blend of cheddar, Parmesan, and Gruyère.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes. Be careful not to cut yourself!
  • Don't overcook the gratin. It should be cooked through, but the potatoes should still be slightly firm.
  • Serve the gratin immediately, while it's still hot and bubbly.

Conclusion:

Potato spinach gratin is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover potatoes and spinach, and it's also a healthy and satisfying meal. So next time you're looking for a new recipe to try, give potato spinach gratin a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #casseroles     #side-dishes     #potatoes     #vegetables     #oven     #vegetarian     #dietary     #low-sodium     #low-in-something     #equipment     #4-hours-or-less

Related Topics