Potato & Spinach Gratin - Sofia Foodie Recipes

Ingredients

Potatoes: 3 medium, peeled and very thinly sliced (about 1/16 inch or 1-2 mm)
Fresh spinach: 3.5 oz (100 g), washed and roughly chopped
Milk: ¾ cup (200 ml)
Heavy cream: ½ cup (100 ml)
Gruyère cheese: 1 cup (100 g), grated
Garlic: 3 cloves, minced
Fresh rosemary: 1-2 sprigs, leaves finely chopped (or ½ tsp dried rosemary)
Salt and black pepper: to taste
Butter: for greasing the baking dish Equipment
Oven-safe baking dish (about 8x8 inches or 20x20 cm)
Mandoline slicer (optional, for thin potato slices)
Aluminum foil

Cooking Instructions

Preheat the oven: Set to 400°F (200°C).

Prepare the baking dish: Grease the dish generously with butter.

Layer the ingredients:

• Arrange half of the thinly sliced potatoes in an even layer in the dish.

• Sprinkle half of the chopped spinach, half of the minced garlic, and a pinch of salt and pepper.

• Add a layer of half the grated Gruyère cheese and a sprinkle of chopped rosemary.

• Repeat with the remaining potatoes, spinach, garlic, salt, pepper, rosemary, and cheese.

Add the liquids: Pour the milk and heavy cream evenly over the layers.

Bake:

• Cover the dish tightly with aluminum foil and bake for 20 minutes.

• Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.

Serve: Let the gratin rest for 5-10 minutes before serving to allow the flavors to settle.

Chef's Note

• Slicing potatoes: For best results, use a mandoline to slice potatoes thinly (like flat pasta). Thin slices ensure a tender, cohesive texture.

• Make-ahead option: Assemble the gratin up to 2 days in advance, cover, and refrigerate. Reheat, covered, at 375°F (190°C) for about 30 minutes.

• Cheese variation: If Gruyère is unavailable, substitute with Emmental or a sharp cheddar for a different but delicious flavor.