Peruvian Potato and Spinach Gratin with Parmesan Cheese

A creamy and cheesy gratin featuring Peruvian potatoes, spinach, onions, garlic, and Parmesan cheese. A comforting and flavorful side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

625

Level

Easy

Yields

4 servings

Cost

£2.01

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5lbsPeruvian Potatoes(Sliced thinly)

£1.80

8ozFresh Spinach(Coarsely chopped)

£1.20

1mediumYellow Onion(Thinly sliced)

£0.50

2clovesGarlic(Minced)

£0.15

1.5cupsHeavy Cream

£2.20

0.5cupParmesan Cheese(Grated, plus more for topping)

£1.75

2tablespoonsButter

£0.30

2tablespoonsAll-Purpose Flour

£0.05

0.3teaspoonNutmeg(Grated (freshly grated is best))

£0.10

1teaspoonSalt(Or to taste)

0.5teaspoonBlack Pepper(Or to taste)

Total Cost

£8.05

£2.01 per serving

The Method

1
Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish.
2
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
3
Slowly whisk in heavy cream until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 2-3 minutes, or until thickened.
4
Remove from heat and stir in 1/2 cup grated Parmesan cheese, nutmeg, salt, and pepper.
5
In a large bowl, combine the sliced potatoes, spinach, onions, and garlic.
6
Pour the cheese sauce over the potato mixture and toss to coat evenly.
7
Pour the mixture into the prepared baking dish. Spread evenly.
8
Sprinkle the top with additional Parmesan cheese.
9
Bake for 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
10
Let stand for 5-10 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

625 kcal / 2615 kJ

Carbs

42g

16% of RDA

Fat

47g

67% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

29 g

145% of RDA

Chef's Tips

For a richer flavor, use Gruyere or Fontina cheese in addition to Parmesan.

If the top is browning too quickly, cover the dish with foil during the last 10 minutes of baking.

Add a pinch of red pepper flakes to the sauce for a little heat.

The gratin can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.

Cooking Equipment

Oven

Stove

Baking Dish (8x8 inch or similar)

Wine Pairings

No wine pairing suggestions available for this recipe.

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