Monday, 29 June 2015

Spinach and Potatoes Au Gratin

Tender soft potatoes and spinach smothered in creamy garlic sauce and topped with melting sharp cheddar cheese. Potato, cream , butter and cheese makes this dish a decadently delicious side for the holiday meal. So easy to make and tastes heavenly. Pioneer woman's recipes are always a keeper !



  • 2 Large potatoes
  • 1 Cup roughly chopped spinach
  • 1 Tablespoon unsalted Butter
  • 3 Garlic Cloves crushed and chopped finely
  • 1/2 Teaspoon dried herbs ( mix of thyme, rosemary and oregano)
  • 1 and 1/2 Tablespoon all purpose flour
  • a big pinch of nutmeg
  • Salt and freshly ground black pepper for seasoning
  • 1/2 Cup Heavy cream
  • 1/3 Cup Milk ( I used full cream milk)
  • 3/4 Cup sharp cheddar cheese ( I used milky mist brand)


1. Preheat oven to 200 C / 400 F

2. Grease a baking dish with 1 tablespoon of softened butter and set aside
3. Peel and remove skin from the potatoes. However, Original recipe uses potatoes with skin on.
4.Then slice the potatoes into circles , slightly thicker
5. Add the sliced potatoes in a bowl of water and set aside
6. In a mixing bowl add garlic, dried herbs, nutmeg, all purpose flour and mix everything
7. Whisk in milk and heavy cream and keep stirring making sure that there are no lumps. Then add 1/3 cup of cheddar cheese in the milk cream mixture. Season with salt.
8. Now, arrange 1/3 rd of the the potato slices on the baking dish. Add 1/3 rd of the spinach on the top. And pour 1/3 rd portion of cream mixture we prepare at step number 7. Repeat this process and place the potatoes, spinach and cream in layers. Sprinkle the top with ground black pepper



10. Cover the baking dish with foil and bake at 200 C for 20 minutes. Then remove foil and bake for 15 minutes

11. Add the remaining grated cheese on the top of the potatoes and change the oven to broiler mode and return the baking dish to the oven
12. Bake under broiler for a minute or two just until the cheese melts.
13. Potato Au gratin is ready to be served

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