Dive into a cheesy delight with this scrumptious dish! Perfect for any occasion!

 

Dive into a Cheesy Delight: The Ultimate Cheesy Potato and Spinach Gratin

If there's one dish that perfectly marries comfort, flavor, and a bit of indulgence, it’s the Cheesy Potato and Spinach Gratin. Golden, bubbly cheese cascading over tender layers of potatoes and wilted spinach, all enveloped in a rich, garlicky cream sauce—this is the dish you crave when only something hearty and satisfying will do.

Whether you're looking to impress guests, treat your family to something special, or indulge in a soul-warming solo dinner, this cheesy gratin is your ticket to happiness. It’s sophisticated enough for a holiday dinner yet simple enough for a weeknight treat. And the best part? It can be made ahead, making it perfect for stress-free entertaining.

Let’s explore every cheesy, gooey, golden-crusted layer of this stunning dish—from its rustic roots to the best cheese combinations, preparation tips, and even variations that let you make it your own.

---

What Is a Gratin, Exactly?

A gratin (pronounced grah-TAN) is a classic French preparation that typically involves a base ingredient (like potatoes, vegetables, or pasta) baked with a crusty topping made of breadcrumbs or cheese. The surface is broiled or baked until beautifully golden and crisp.

In this version, we're skipping breadcrumbs and going full cheese mode. This gratin is unapologetically rich, indulgent, and comforting.

---

Why You’ll Love This Dish

• Cheesy to the core: We don’t just sprinkle cheese on top—we layer it throughout for maximum meltiness.

• Creamy, garlicky goodness: A simple béchamel (white sauce) with garlic and herbs provides luscious flavor.

• Adaptable: Add mushrooms, swap cheeses, or go vegan—this recipe invites creativity.

• Make-ahead friendly: Assemble in advance and bake when ready.

• Showstopper potential: It looks gorgeous with its crispy top and is guaranteed to steal the show at any dinner table.

---

Ingredients You'll Need

This recipe serves 6–8 as a side or 4 as a generous main dish.

For the Base:

• 2 lbs (900g) Yukon gold or russet potatoes, peeled and thinly sliced

• 2 packed cups fresh spinach, roughly chopped

• 1 medium onion, thinly sliced (optional)

• 2 cloves garlic, finely minced

• 1 tbsp butter or olive oil (for sautéing spinach)

For the Cheese Sauce (Béchamel):

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 ½ cups whole milk

• ½ cup heavy cream (or more milk if you prefer lighter)

• 1 tsp Dijon mustard (optional but recommended)

• ¼ tsp ground nutmeg

• Salt and black pepper to taste

Cheese (Mix and Match):

• 1 ½ cups shredded Gruyère (melts beautifully and adds nutty flavor)

• 1 cup sharp white cheddar (rich and tangy)

• ½ cup mozzarella (for extra gooey stretch)

• ¼ cup Parmesan (for golden topping)

---

Kitchen Tools Needed

• Mandoline or sharp knife (for even potato slices)

• Medium saucepan

• Whisk

• Oven-safe baking dish (9x9" or similar)

• Foil (for covering during initial baking)

---

Step-by-Step Instructions

1. Prepare the Potatoes

Wash, peel, and slice the potatoes into thin rounds—about 1/8 inch thick. Consistency is key here: uniform slices ensure even cooking.

If using a mandoline slicer, watch those fingers! Submerge slices in cold water to prevent browning while you prep the rest.

2. Sauté the Spinach

In a medium skillet, heat 1 tablespoon of butter or olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Add spinach and stir until just wilted (2–3 minutes). Season lightly with salt and pepper. Remove from heat and set aside.

Optional: You can add thinly sliced onions here and sauté until softened for a sweeter, more complex flavor.

3. Make the Cheese Sauce

In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. This forms a roux, which thickens the sauce.

Gradually whisk in the milk and cream until smooth. Keep whisking as the mixture thickens, about 4–5 minutes.

Stir in mustard, nutmeg, and season with salt and black pepper to taste.

Remove from heat and stir in half of your shredded cheese (cheddar + gruyère). Stir until completely melted and smooth.

4. Assemble the Gratin

Preheat your oven to 375°F (190°C).

Butter or grease your baking dish. Start layering:

1. A thin layer of cheese sauce

2. A layer of potato slices

3. A handful of sautéed spinach

4. A generous sprinkle of cheese

Repeat layers until all ingredients are used, finishing with potatoes and the last of the sauce. Sprinkle mozzarella and Parmesan over the top.

5. Bake the Dish

Cover the dish with foil and bake for 35 minutes.

Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and bubbly. A knife inserted into the center should slide through the potatoes easily.

If desired, broil for 2–3 minutes at the end for extra crispiness—watch closely!

6. Rest Before Serving

Let the gratin rest for 10–15 minutes before cutting. This helps it set and makes for cleaner slices.

---

Tips for Success

• Choose the right potatoes: Yukon golds are creamy and hold shape. Russets are starchy and result in a fluffier texture. Either works—just don’t use waxy varieties like red potatoes.

• Slice evenly: Use a mandoline for consistent slices. Uneven slices = uneven cooking.

• Season as you go: Potatoes absorb flavor. Don’t be afraid to season each layer lightly with salt and pepper.

• Cheese matters: Use a combination of flavorful and melty cheeses. Pre-shredded cheese is convenient but can be coated with anti-caking agents. Freshly grated melts better.

---

Make-Ahead and Storage

To Make Ahead:

Assemble the entire gratin (without baking) up to 24 hours in advance. Cover tightly with foil and refrigerate. Bring to room temperature for 30 minutes before baking.

To Store Leftovers:

Refrigerate in an airtight container for up to 5 days. Reheat in a 350°F oven for 15–20 minutes or microwave individual portions.

To Freeze:

Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

---

Flavor Variations

This base recipe is endlessly customizable. Here are some tasty twists:

1. Add Protein

• Cooked bacon or pancetta for smoky flavor

• Shredded rotisserie chicken for a one-dish meal

• Chorizo for a spicy kick

2. Try Different Vegetables

• Mushrooms, leeks, kale, or roasted red peppers all work beautifully.

• Just be sure to cook off excess moisture before layering.

3. Spice It Up

• Add a dash of cayenne, paprika, or chili flakes for heat.

• Use pepper jack cheese for a zesty version.

4. Go Herbaceous

• Fresh thyme, rosemary, sage, or basil add aromatic depth.

• Stir herbs into the sauce or layer between potatoes.

5. Vegan Version

• Use plant-based butter, unsweetened almond milk, and a roux made with olive oil and flour.

• Try vegan cheese shreds or make a nut-based “cheese” sauce with cashews, nutritional yeast, and lemon juice.

---

Perfect Pairings

This cheesy gratin can stand on its own, but it also complements many dishes. Here are a few ideas:

• With Roasted Meats: Roast chicken, pork tenderloin, or beef brisket are all winners.

• With a Crisp Salad: A green salad with vinaigrette balances the richness.

• With Soup: Try pairing with tomato bisque, French onion soup, or creamy broccoli.

• With Wine: A glass of white wine like Chardonnay or a red like Pinot Noir makes it feel like a restaurant-quality meal.

---

Frequently Asked Questions

Can I use frozen spinach?

Yes. Thaw and squeeze out as much water as possible before using.

Is it okay to skip the béchamel sauce?

You can, but the dish won’t be as creamy. Some versions layer raw cream and cheese between potatoes, but the result is less uniform.

What’s the difference between scalloped potatoes and gratin?

Scalloped potatoes typically have no cheese—just a creamy sauce. Gratin includes cheese, both in the layers and on top.

---

Final Thoughts: Your New Favorite Comfort Dish

There’s something magical about digging into a bubbling dish of cheesy gratin. It’s the kind of dish that brings people together, that earns a “wow” when it hits the table, and that disappears from plates in minutes.

Whether you’re cooking for a dinner party, preparing a luxurious side for Sunday supper, or simply craving comfort, this Cheesy Potato and Spinach Gratin has your back. It’s rich, cheesy, full of flavor—and absolutely unforgettable.

So, grab your favorite cheese, a few humble potatoes, and let the oven work its magic. Once you taste that crispy top and creamy center, you’ll know: this isn’t just a side dish. It’s the star of the show.

---

Recipe Summary

Prep Time: 25 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 20 minutes
Serves: 4 as main, 6–8 as side