Spinach and potato gratin recipe

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 382 calories / serving
  • Freezable
Add this recipe to your binder.
Spinach Pot Gratin HERO

Preheat the oven to Gas Mark 3, 170°C, fan 150°C. Grease a shallow ovenproof dish.

Wash the spinach, put it in a large saucepan, cover and cook on a medium heat until the leaves are just wilted, shaking the pan from time to time. Drain well, allow to cool and squeeze out excess water. Roughly chop and put in a bowl. Add the nutmeg and paprika, season and mix well.

Slice the potatoes as thinly as possible, ideally using a mandolin, and put half in the greased dish. Season.

Spread the spinach over the potatoes, sprinkle over half the cheese, then layer the remaining potatoes on top. Mix the milk and crème fraîche, then pour over the potatoes and spinach.

Sprinkle evenly with the remaining cheese and bake for about 1¼ hours until golden brown and cooked through.

  • Ingredients

  • 250g (8oz) fresh spinach
  • ¼ tsp grated nutmeg
  • ½ tsp paprika
  • 750g (1½lb) Maris Piper or King Edward potatoes, peeled
  • 100g (3½oz) Cheddar or gruyère, grated
  • 175ml (6fl oz) milk
  • 300ml (½pt) crème fraîche
  • Energy 1585kj 382kcal 19%
  • Fat 28g 39%
  • Saturates 18g 90%
  • Sugars 4g 4%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 24.9g Protein 10g Fibre 3.3g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.