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Potato & Spinach Gratin

4.50 from 2 votes

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Perfect for chilly days with the Slow Cooker Lemon Rosemary Chicken. A great comfort food that can be served as a side dish or even a main course.

potato and spinach gratin in a casserole dish
Potato and Spinach Gratin

What is a Gratin Exactly

I think we all might have different explanations of what we deem a Gratin to be classified as. But technically is a Gratin is any baked dish in the oven that’s topped with cheese and often bread crumbs as well.

This Potato & Spinach Gratin classifies perfectly as a gratin as it’s baked in the oven and has a middle layer Gouda cheese as well as being topped with cheese. Another classic example of a gratin would be my Cod au Gratin. Have you had the chance to check out that recipe yet?

potato and spinach gratin in a white plate with a fork
Potato & Spinach Gratin

In any case, whether you call this a Gratin dish, a hot pot or a casserole, we call all deem it delicious! This is the time of year, when comfort foods hit big. And make ahead dishes like this Gratin, Scalloped Potatoes, Chicken & Spinach Lasagna, and the Broccoli & Cheddar Casserole are all are all welcomed this time of year.

Let’s take a look at this Potato & Spinach Gratin and see what makes it such a great side or main course for the chilly weather ahead.

close up of the potato and spinach gratin
Potato & Spinach Gratin

Here’s What We Need To Make The Potato & Spinach Gratin

  • Potatoes peeled and cut into very thin slices
  • Onion thinly sliced
  • Fresh spinach
  • Cup cream
  • Gouda cheese grated
  • Garlic cloves
  • Olive oil
  • Oregano
  • Rosemary
  • Parsley
  • Salt
  • Black pepper
  • Butter to grease baking dish

REMEMBER, The full recipe and instructions can be found at the end of the pot in the recipe card.

How To Make The Potato & Spinach Gratin

  • Thinly slice the potatoes – peel, wash and thinly slice the potatoes. Make sure to slice them really thin like shown here. This will ensure even cooking.
  • Slice and cook onions – Thinly slice the onions. Cook the onions in garlic and olive oil over medium heat for about 5 – 8 minutes or until golden and soft. Remove from heat and set aside.
  • Place Spinach in colander – and pour over boiling water. Squeeze out all excess water. (not shown here)

Make The Sauce

  • Add cream to a saucepan – set the sauce pan over medium heat and bring the cream to a simmer. Remove from heat.
  • Add the seasonings to the cream – add the thyme, rosemary, salt and pepper to the cooked cream. Stir well.

Put The Dish Together

  • Add sliced potatoes to the cream – tip the sliced potatoes into the cooked cream. Stir well to coat.
  • Add half of the potatoes to your baking dish – Pour in half of the potato and cream mixture and make and even layer.

Add Cooked Onions & Spinach

  • Layer onions – evenly spread out the onions over the potatoes
  • Add spinach – evenly spread out the spinach over the onions.

Finish off The Gratin to Bake in the Oven

  • Add cheese – evenly spread out about 2/3 of the Gouda cheese on top of the spinach layer
  • Repeat potato layer – top with remaining half of the potatoes and 1/3 of the Gouda Cheese. Sprinkle over fresh chopped parsley.
  • Cover and bake – loosely cover with foil and bake for around 1 hour and 30 minutes. Remove from and take the foil off. Return to the oven for a further 10 to 15 minutes to brown the top.

Ready To Serve Potato & Spinach Gratin

Fresh out of the oven and ready to devour. For best results, let his dish sit rest for about 10 minutes before cutting into it. It will allow the potatoes to set properly.

What’s Great to serve with this Dish

The options are endless, but it would go great alongside the Roasted Spatchcock Chicken, the Slow Cooker Lemon & Rosemary Chicken or even the Lemon Crusted Baked Cod. All great options. And don’t forget your Fluffy White Dinner Rolls!

close up of the potato and spinach gratin in a casserole dish
Potato & Spinach Gratin

Notes About The Potato & Spinach Gratin

Make sure the potatoes are sliced very thin to ensure them cooking through.  Nobody likes raw potatoes. 

Squeeze all of the excess liquid out of the spinach.  Otherwise, you will end up with an over liquidy dish.  Not so nice.  You should be on your way to a creamy and delicious Gratin. 

Happy Cooking!

over head view of the potato and spinach gratin
Potato and Spinach Gratin

Get the recipe!

potato and spinach gratin in a casserole dish
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Potato & Spinach Gratin

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!
Prep Time20 minutes
Cook Time1 hour 55 minutes
Total Time2 hours 15 minutes
Course: Main Course, Side Dish
Cuisine: North American
Keyword: comfort food, potatoes, spinach
Servings: 8 servings
Calories: 365kcal
Author: Julia Pinney


  • 2 lb potatoes peeled and cut into very thin slices
  • 1 small onion thinly sliced
  • 1 bag fresh spinach
  • 1 Cup cream
  • 1 1/2 Cup Gouda cheese grated
  • 2 clove Garlic crushed
  • 1 Tablespoon olive oil
  • 1 Teaspoon oregano
  • 1 Teaspoon rosemary
  • Small bunch of fresh chopped parsley
  • Sea salt
  • Black pepper
  • Butter to grease baking dish


  • Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
  • Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
  • In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
  • In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
  • Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
  • Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.


  1. Make sure the potatoes are sliced very thin to ensure them cooking through. Nobody likes raw potatoes.
  2. Squeeze all of the excess liquid out of the spinach. Otherwise, you will end up with an over liquidy dish.
Nutrition Facts
Potato & Spinach Gratin
Amount Per Serving (1 serving)
Calories 365 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 91mg30%
Sodium 382mg17%
Potassium 553mg16%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 687IU14%
Vitamin C 23mg28%
Calcium 349mg35%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

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By on November 5th, 2021
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About Julia Pinney

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2 Comments on “Potato & Spinach Gratin”

  1. 4 stars
    I was looking for a potato gratin recipe with spinach and without flour. I found this and improvised based on what I keep on hand. I used a 12 oz. bag of frozen spinach thawed and squeezed instead of fresh. I microwaved chopped onion, and garlic with a tbsp of butter and Italian seasoning plus salt and pepper for 2 minutes. Then I added 3/4 cup sr cream, 1 cup whole milk and 1/2 cup grated parmesan cheese to the onion mixture. I greased my 9×9 sq. Corning baking dish with bacon grease then layered potatoes, spinach and shredded cheddar jack cheese topping with half the onion mixture. Next layer was potato, cheese and onion mixture. I poured a little milk around the edges fearing there was not enough liquid. Fingers crossed it turns out great.


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