Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
70 K 4/5 (11 reviews)
1 hour 5 min.
Easy
18 people
7 IngredientsLast modified on: December 17th 2017
For 18 people, you will need:
- 1
2 kgs 400 g cooked potatoes - 2
3 knobs butter - 3
1 kg 200 g cooked spinach - 4
600 ml liquid cream - 5
600 g Mont d'or cheese - 6
salt - 7
pepper - Total weight: 4,830 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 2 kgs 400 g cooked potatoeses into medium slices.
Stage 2 - 4 min.
Butter a gratin dish and spread half the potatoes in an even layer.
Stage 3 - 3 min.
Spread 1 kg 200 g cooked spinach on top and salt lightly.
Stage 4 - 5 min.
Make a top layer with the remaining potatoes. Salt lightly.
Stage 5 - 7 min.
Preheat the oven to 390°F (200°C).
Pour 600 ml liquid cream into a saucepan, salt and pepper, then bring to the boil on medium heat.
Pour 600 ml liquid cream into a saucepan, salt and pepper, then bring to the boil on medium heat.
Stage 6 - 10 min.
Turn down the heat, add 600 g Mont d'or cheese in small pieces and beat into the cream with a whisk until melted.
Stage 7 - 1 min.
Pour this mixture over the dish.
Stage 8 - 30 min.
Bake for about 30 minutes until the top is nicely browned.
Remarks
Mont d'Or is a delicious seasonal cheese that I particularly recommend for this recipe, but if you don't have any, use another cheese you enjoy, preferably a "soft paste" type.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 430 RDI=160 % | 840 RDI=80 % | 550 RDI=80 % | 6,190 RDI=310 % | 25,900 RDI: 310 % |
| Per 100 g | 8 RDI=3 % | 20 RDI=2 % | 10 RDI=2 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 20 RDI=9 % | 50 RDI=4 % | 30 RDI=5 % | 340 RDI=20 % | 1,440 RDI: 20 % |
How much will it cost?
- For 18 people : 17.00 €
- Per person : 0.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Frichti from Bruxelles, Mont d'or in brioche, Croque-monsieur potatoes, Gratin of Jerusalem artichokes à la Comtoise, Stuffed mushrooms au gratin, ... See them all 51
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and hard-boiled egg gratin, Spinach and Comté Loaf, Creamy rice with spinach, Spinach and cashew brik rolls, Gratin slices with spinach, ... See them all 36
Liquid cream
Like these other recipes: Icelandic-style fish and vegetable pie, Fish petals, vegetables julienne, and beurre blanc, Chestnut cake, The strange gratin, Tandoori-flavoured chicken with leeks, ... See them all 169
Mont d'or cheese
Like these other recipes: Gratin of Endives with Mont d'Or, Mini Mont d'Or fondue with "spuds in blankets", Morel risotto with Vin Jaune and Mont d'Or, Quick courgette soup with cheese, Hot box cheese , ... See them all 11
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011289 K4.7 55 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021634 K 34.5 15 min.
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.June 11th 2011346 K 23.8 1 hour 20 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018415 K4.8 7 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.December 31th 20131.13 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.