Potato Spinach Gratin Recipe

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Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.—Nellie Runne, Rockford, Illinois
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES: 12 servings


  • 3 shallots, thinly sliced
  • 1 tablespoon butter
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/8 teaspoon ground nutmeg
  • 3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 1 tablespoon cornstarch
  • 1-1/2 cups 2% milk
  • 1 cup heavy whipping cream

Nutritional Facts

2/3 cup: 218 calories, 12g fat (7g saturated fat), 42mg cholesterol, 296mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 7g protein.


  1. In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
  2. In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese.
  3. In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese.
  4. Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender. Yield: 12 servings (2/3 cup each).
Originally published as Potato Spinach Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p136

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