Save to Pinterest A creamy, comforting baked dish featuring layers of tender sweet potatoes and sautéed spinach in a cheesy herbed sauce—perfect as a vegetarian main or a hearty side.
This gratin has become a family favorite, reminding me of cozy weekend dinners filled with laughter and warmth.
Ingredients
- 2 large sweet potatoes: about 700 g peeled and thinly sliced
- 200 g fresh spinach: washed and roughly chopped
- 1 medium onion: finely chopped
- 2 garlic cloves: minced
- 200 ml heavy cream
- 100 ml whole milk
- 120 g grated Gruyère or Cheddar cheese
- 30 g grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 large eggs
- 1/2 tsp ground nutmeg
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper: to taste
- 30 g breadcrumbs: use gluten-free if needed
- 1 tbsp olive oil
Instructions
- Step 1:
- Preheat the oven to 190°C (375°F). Grease a medium baking dish with a little butter or olive oil.
- Step 2:
- In a large skillet over medium heat, melt the butter. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute more.
- Step 3:
- Add the spinach and cook stirring until wilted. Season with salt pepper and nutmeg. Remove from heat and set aside.
- Step 4:
- In a bowl whisk together the cream milk eggs thyme and half of the grated Gruyère (60 g). Season well with salt and pepper.
- Step 5:
- Layer half the sweet potato slices over the bottom of the prepared baking dish. Spread the spinach mixture evenly over the potatoes.
- Step 6:
- Layer the remaining sweet potato slices on top. Pour the cream and cheese mixture evenly over the entire dish.
- Step 7:
- Sprinkle the remaining Gruyère and all of the Parmesan cheese over the top.
- Step 8:
- In a small bowl toss the breadcrumbs with olive oil and sprinkle over the gratin.
- Step 9:
- Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes or until the top is golden and the sweet potatoes are tender.
- Step 10:
- Let rest for 10 minutes before serving.
Save to Pinterest Sharing this gratin during holiday meals always brings smiles and sparks conversations around tradition and taste.
Required Tools
Sharp knife and mandoline for slicing sweet potatoes large skillet medium baking dish mixing bowls whisk aluminium foil
Nutritional Information
Calories 395 Total Fat 24 g Carbohydrates 31 g Protein 13 g per serving
Serving Suggestions
Serve with a crisp green salad or as a side to roasted meats For beverage pairing Sauvignon Blanc works wonderfully
Save to Pinterest This sweet potato and spinach gratin combines comfort and health into every bite making it a perfect dish year-round.
Recipe Questions & Answers
- → How can I ensure the sweet potatoes cook evenly?
Slice the sweet potatoes thinly and evenly using a sharp knife or mandoline. Layer them carefully in the dish for consistent cooking.
- → Can I substitute the cheese with vegan alternatives?
Yes, plant-based cheeses work well in this dish. Using vegan cream and eggs alternatives will make it fully vegan-friendly.
- → What herbs complement the flavors best?
Dried thyme and a hint of nutmeg enhance the richness and bring out the savory notes of the spinach and cheese.
- → How do I achieve a crispy topping?
Toss breadcrumbs with olive oil before sprinkling on top to ensure a golden and crunchy crust after baking.
- → What is the best way to serve this dish?
Let it rest for 10 minutes after baking, then serve warm as a main or side alongside salads or roasted meats.