Spinach Potato Gratin is a comforting baked dish made with thinly sliced potatoes, tender spinach, and a creamy sauce, finished with a golden, lightly crisped top. This classic oven-baked recipe combines simple ingredients into a rich and satisfying side dish or vegetarian main. It pairs well with roasted meats but is equally enjoyable on its own as a hearty, home-style meal.
Spinach Potato Gratin
Print RecipeIngredients
- 50 Dekagram (dkg) potato
- 25 Dekagram (dkg) spinach fresh
- 1 Piece garlic cloves
- 1 Piece egg
- 2 Decilitre (dl) heavy cream
- 2 Table spoon (tbsp) raisin
- 1 Peck black pepper grounded
- 1 Table spoon (tbsp) butter
Instructions
Gratin can be prepared in several ways however the base is potato and the heavy cream. This spinach gratin may served to poultries but I love to eat as a simple vegetarian dinner too. First bring to boil salted water and make blanched the spinach in 2-3 minutes. Drain and place them immediately into cold water keeping this very attractive and fresh green color. Peel the potato and grate them on a large-hole grater. Take a pie tins and grease with butter. Salt and pepper the grated porato and place into the mold. Push with your fingergetting a tight base of gratin cake. Than put the spinach, shreded garlic and raisins on top of potato. In a plate whip the egg and mix with heavy cream, salt it and pour on the cake. Bake in the preheated oven on 180 Celsius degree for 40 minutes. If you want serve with pomegranate sause and grilled chicken breast.
