Potato and Spinach Gratin

by Kirsten on April 19, 2011 · 12 comments

in Main Dishes, Misc. Savory Dishes, Sides, Starters & Sides

One challenge I have given myself for the second year of blogging “using less meat in my kitchen” has been working out a lot better than I thought. I felt like sometimes being  stuck in a “meat and potato rut”. But stepping out of my boundaries was not hard at all.  I don’t even need to have special ingredients on hand.

This potato and spinach gratin is another perfect example for an excellent vegetarian dinner. Precooked potatoes get layered with spinach and over baked with Gruyere. Serve it alongside a nice fresh green salad and you have a healthy and scrumptious meatless dinner solution in no time.

Serves about 6.


*  1 medium onion, chopped
*  1 tablespoon olive oil
*  2 garlic gloves, chopped
*  about 1 1/2 cup milk
*  2 tablespoons butter, softened
*  2 tablespoons flour
*  2 teaspoons vegetable base (Better Than Bouillon)
*  1 lb (450 g) fresh spinach, blanched
*  8-10 medium  potatoes
*  1 cup Gruyere cheese, shredded
*  salt, pepper and nutmeg


Cook the potatoes until almost done. Let them cool and peel  the skin and cut them into slices. Set aside.

Butter a 9by13 inch baking dish. Preheat the oven to 400 F.

Brown the  onions in olive oil in a bigger pan over medium heat for about 10 minutes. Add the garlic and cook for another minute. Pour in the milk and bring to a boil. Mix the butter and flour to a paste and whisk into the milk. Make sure there are no lumps. Stir in 1/2 cup of cheese and the blanched spinach. Season the mixture with salt, pepper and nutmeg.

Place potato slices in the baking dish to  form a bottom layer. Spread half of the spinach mixture on top. Lay another layer of potatoes and spread the remaining spinach mixture over it. Sprinkle with remaining cheese. Bake for about 20-30 minutes.

My “Small-Batch Baking for Chocolate Lovers” Cookbook giveaway is still ongoing. Don’t forget to participate! Click here.

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Anonymous December 28, 2011 at 4:18 pm

Made this last night and it was wonderful. The spinach is so creamy!

kitchen roach/galley roach April 25, 2011 at 5:20 pm

Great idea. Kann ich mir gut auch mit Swiss Chard vorstellen.

Cooking Creation April 21, 2011 at 12:15 am

Oh, dear! This looks amazingly delicious!

Susi's Kochen und Backen April 20, 2011 at 11:52 pm

Das schaut so lecker aus und schmeckt bestimmt klasse! Ich werde es morgen gleich mal fuer Gruendonnerstag ausprobieren und mit Spiegeleiern servieren. Super Rezept, wie immer :o)

Katie April 20, 2011 at 10:32 pm

I would have no issue eating vegetarian all the time if it were served like this!

Cynthia April 20, 2011 at 2:30 pm

Ooh, now that is making me hungry! Spinach is one of my favs and this is a must try. I will make it for dinner tonite! Thanks and beautiful photos!

Lea Ann April 20, 2011 at 12:40 pm

GORgeous photos Kirsten. This looks really delicious. What a wonderful combination. I've got to buy more gruyere.

Chris's Gourmet Fashion April 20, 2011 at 4:33 am

This looks so good. I love the combination of potatoes, spinach and gruyere. Great photos!

JelliDonut April 20, 2011 at 3:39 am

I am going to make this very, very soon!

scrambledhenfruit April 19, 2011 at 9:42 pm

That looks soooo good! We've been trying to use less meat here too- I'm saving this recipe. 🙂

Dom at Belleau Kitchen April 19, 2011 at 5:22 pm

wowzers this looks good… and healthy too!?!? although that should be wrong!

Sandra April 19, 2011 at 4:51 pm

Oh my God, this looks so good! You really should come over to my house and cook for me! 😉

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