Spinach & Parmesan Potato Gratin

Name: Spinach & Parmesan Potato Gratin
Total time: 65 min
Yield: 3
Ingredients: Ingredients (2–3 servings); 600 g potatoes, thinly sliced (about 2 mm); 120–150 g fresh spinach; 250 ml heavy cream (30–33%); 1 small leek, finely sliced (optional); 1 cup of Parmesan; 1 garlic clove; 15–20 g butter; Salt and black pepper; Pinch of nutmeg

A green spinach cream coats thin potato slices under Parmesan.

Cooking time ≈ 1 h 5 min

Estimated nutrition · Per serving
≈ 580 kcal · Protein 19 g · Carbs 40 g · Fat 39 g

Ingredients

Ingredients (2–3 servings)
600 g potatoes, thinly sliced (about 2 mm)
120–150 g fresh spinach
250 ml heavy cream (30–33%)
1 small leek, finely sliced (optional)
1 cup of Parmesan
1 garlic clove
15–20 g butter
Salt and black pepper
Pinch of nutmeg

Method

Blanch spinach for 10–15 seconds, chill immediately in ice water and squeeze very dry. Blend with 150 ml cold cream and salt.
Soften optional leek in butter over low heat for 8–10 minutes. Add cream, garlic, half the Parmesan, nutmeg and seasoning; warm without boiling.
Add potato slices and cook gently 3–5 minutes. Remove from heat, stir in spinach cream and transfer to a dish. Top with Parmesan.
Cover loosely with foil and bake at 170–175°C for 50–60 minutes. Uncover and bake at 175–180°C for 30–40 minutes until tender and thickened.
Optionally finish at 200°C for 5–10 minutes for a deeper crust.

Recipe notes

The ingredient list gives 250 ml cream total, but the method uses 150 ml for spinach plus a “remaining 150 ml” for the base. Resolve this discrepancy before cooking.