Description
A comforting and creamy spinach and potato gratin layered with béchamel sauce and cheddar cheese, finished with a golden breadcrumb topping. Perfect as a main or side dish.
Ingredients
Scale
- 2 medium potatoes, thinly sliced
- 3 cups fresh spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups béchamel sauce (or a vegan white sauce)
- ½ cup breadcrumbs
- Salt and pepper to taste
- Butter or oil to grease the baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium-sized casserole dish.
- In a skillet, sauté the onion and garlic in olive oil until translucent. Add spinach and cook until wilted. Season with salt and pepper.
- Layer the casserole dish:
- Start with a layer of thin potato slices
- Add a portion of the spinach mixture
- Spoon over béchamel sauce
- Sprinkle some cheddar
- Repeat until ingredients are used up
- Top with remaining cheese and breadcrumbs.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes until top is golden and bubbly.
- Let it rest for 10 minutes before serving.
Notes
To make it vegan, use plant-based cheddar and a dairy-free béchamel. Sweet potatoes can be substituted for a twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg