This gratin blends tender potatoes with fresh spinach, all wrapped in a creamy mixture of eggs and gruyère cheese. This Potato Gratin à la Florentine is perfect as a main course or as a side dish to complement your favorite meals.
Ingredients (serves 4):
- 800 g waxy potatoes (such as Yukon Gold or Monalisa)
- 400 g chopped spinach, fresh or frozen
- 4 large eggs
- 4 tablespoons crème fraîche
- 60 g grated gruyère cheese
- 1 pinch grated nutmeg
- Salt and pepper to taste
Quick Facts:
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Servings: 4
Instructions for Potato Gratin à la Florentine:
- Prepare the ingredients:
- Peel the potatoes and slice them thinly (around 3-4 mm thick).
- If using frozen spinach, thaw it and squeeze out any excess water.
- Cook the spinach:
In a pan over medium heat, sauté the spinach with a drizzle of olive oil for 5 minutes. Season with salt and pepper to taste. Set aside. - Prepare the creamy mixture:
In a bowl, whisk the eggs with the crème fraîche. Add the grated nutmeg, a pinch of salt, and pepper, mixing until smooth. - Assemble the gratin:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish and layer the bottom with potato slices.
- Add a layer of sautéed spinach on top.
- Repeat the layers until all the ingredients are used, finishing with a layer of potatoes.
- Pour the egg and crème fraîche mixture evenly over the dish.
- Sprinkle the grated gruyère cheese on top.
- Bake:
Bake for 45 minutes or until the potatoes are tender and the top is golden and bubbling. - Serve and enjoy:
Let the gratin rest for 5 minutes before serving. This dish is ideal for a cozy family dinner or as a comforting winter meal.
Chef’s Tip:
For an extra burst of flavor, add a pinch of garlic powder to the spinach or mix in a blend of cheeses for a richer taste.
Pairing Suggestion:
This gratin pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a glass of white wine, such as a Chardonnay or Sauvignon Blanc. It also complements roasted meats like chicken or lamb.
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