Baked Potato Gratin with Spinac

Baked potato gratin with spinach is a delightful and savory dish that combines the creaminess of potatoes with the rich flavors of spinach and cheese. This dish is perfect for family gatherings, dinner parties, or even as a comforting meal on a cozy night in. The layers of tender potatoes, creamy béchamel sauce, and melted mozzarella create a harmonious blend of textures and flavors that will leave everyone asking for seconds. Whether you’re a seasoned chef or a home cook, this recipe is straightforward and rewarding to make. Let’s dive into the details and ensure you have all the tips and tricks to create a perfect potato gratin.

Ingredients

To make this delicious baked potato gratin with spinach, you will need the following ingredients:

• 1 kg of Potatoes: Choose starchy potatoes like Russets or Yukon Gold for the best texture. They absorb the flavors well and become wonderfully soft when baked.
• 350 grams of Fresh Spinach: Fresh spinach adds a vibrant green color and a subtle earthiness to the dish. You can also use baby spinach for a milder flavor.
• 1 Carrot: Grated carrot adds a slight sweetness and additional nutrition to the sauce.
• 2 Cloves of Garlic (optional): Garlic enhances the flavor profile with its aromatic and slightly pungent taste. Feel free to adjust the quantity based on your preference.
• 2-3 Tablespoons of Oil: Olive oil works best, but you can use any vegetable oil.
• 2 Tablespoons of Flour: This is used to thicken the béchamel sauce.
• 300 ml of Milk: Whole milk is ideal for a richer sauce, but you can use any milk of your choice.
• 250 ml of Fresh Cream: Fresh cream adds to the creaminess and richness of the sauce.
• 50 grams of Butter: Unsalted butter is preferred for better control over the seasoning.
• Salt, Pepper, and Nutmeg: These spices are essential for seasoning the dish. Nutmeg adds a warm, nutty flavor that complements the creamy sauce.
• Mozzarella Cheese: This cheese melts beautifully and adds a gooey, cheesy layer to the gratin.

Instructions

Preparing the Potatoes

1. Peel and Slice the Potatoes: Start by peeling the potatoes and slicing them into even rounds. Uniform slices ensure they cook evenly.
2. Boil the Potatoes: Place the sliced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender but still hold their shape. This usually takes about 10-15 minutes. Drain the potatoes and set them aside.

Making the Béchamel Sauce

1. Sauté the Garlic: In a large pan, heat the oil and butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
2. Add the Carrot: Add the grated carrot to the pan and sauté for a few minutes until it softens.
3. Prepare the Roux: Sprinkle the flour over the carrot and garlic mixture. Stir continuously to cook the flour for about 2 minutes. This step is crucial to remove the raw flour taste and to create a smooth sauce.
4. Add Milk and Cream: Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to cook and stir until the sauce thickens, which should take about 5-7 minutes.
5. Add Spinach and Spices: Stir in the chopped spinach, salt, pepper, and a pinch of nutmeg. Cook for another 2-3 minutes until the spinach wilts and the sauce is well combined.

Assembling the Gratin

1. Layer the Potatoes: Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). In a greased baking dish, arrange a layer of boiled potato slices, slightly overlapping them.
2. Add the Sauce: Pour half of the prepared béchamel sauce over the potatoes. Make sure the sauce covers the potatoes evenly.
3. Add Cheese: Sprinkle a generous layer of mozzarella cheese over the sauce.
4. Repeat Layers: Repeat the layers with the remaining potatoes, sauce, and cheese. Ensure the top layer is well covered with sauce and cheese for a beautiful golden crust.
5. Bake the Gratin: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is golden brown and bubbly.

Tips for the Perfect Gratin

• Uniform Slices: Slice the potatoes uniformly to ensure even cooking. A mandoline slicer can help achieve consistent thickness.
• Seasoning: Taste the béchamel sauce before assembling the gratin to adjust the seasoning. Remember, potatoes can absorb a lot of salt.
• Resting Time: Allow the gratin to rest for a few minutes after baking. This helps the layers set and makes it easier to slice and serve.
• Variations: Feel free to add other vegetables like mushrooms or bell peppers for added flavor and nutrition. You can also experiment with different cheeses like Gruyère or Parmesan.

Serving Suggestions

Baked potato gratin with spinach is a versatile dish that pairs well with a variety of main courses. Here are some serving suggestions:

• Roast Chicken: The creamy gratin complements the savory flavors of roasted chicken.
• Grilled Steak: Serve alongside a juicy steak for a hearty meal.
• Salad: Pair with a fresh green salad for a lighter option.
• Vegetarian Meal: Enjoy it as a main course with a side of steamed vegetables or a grain salad.

Baked potato gratin with spinach is a crowd-pleaser that combines simple ingredients into a delicious and comforting dish. The process of layering tender potatoes with creamy béchamel sauce and melted cheese creates a delightful contrast of textures and flavors. Whether you’re cooking for a family dinner or entertaining guests, this gratin is sure to impress. Follow the detailed steps and tips provided to ensure your dish turns out perfectly every time. Enjoy the rich, creamy, and cheesy goodness of this classic gratin recipe!