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Vegetarian, Meal soups and plant based

Sweet potato and spinach gratin

This sweet potato and spinach gratin is a vegetarian dish for 4, ready in 1 hour, rated easy, at about €2.00 per person. The key to success is slicing the sweet potatoes thin and even so they cook uniformly, and pressing the spinach well so the gratin holds its shape.

A soft, cozy gratin of sweet potatoes and spinach, nicely browned on top, with a simple green salad.

Sweet potato and spinach gratin
Total time
1 h
Difficulty
Easy
Cost per person
€2.00
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This gratin pairs the natural sweetness of sweet potato with the slightly earthy taste of spinach, all wrapped in a nutmeg scented cream sauce and finished with melted Gruyère. The sweet potato slices turn meltingly soft while the top goes golden and lightly crisp, making for a comforting dish that never feels heavy.

It's the kind of gratin kids tend to like because it's mild and creamy, and that adults find comforting on a cold fall or winter evening. Easy enough for a weeknight, it also works well for a relaxed Sunday dinner with the family, served alongside a green salad that keeps things fresh.

The ingredients

4 people

Fruits and vegetables

  • Sweet potato 900 g
  • Fresh spinach 300 g
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 20 cl
  • Milk 15 cl
  • Shredded Gruyère 100 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the sweet potatoes and cut them into thin rounds.

    A mandoline saves time here, just watch your fingers.

  2. Wilt the spinach in a pan with the butter and garlic, then press out the liquid. 5 min

    Press it by hand, the drier it is, the better the gratin holds together.

  3. Mix the cream, milk, nutmeg, salt and pepper.

    Freshly grated nutmeg makes a real difference.

  4. Layer in a baking dish, sweet potatoes, spinach, sauce and Gruyère.

    Finish with a layer of sweet potatoes topped with cheese.

  5. Bake at 180°C until the top is golden and a knife slides in easily, serve with the salad. 40 min

    Cover with foil for the first twenty minutes for a tender bake.

Our tips to get it right

  • Pick sweet potatoes of similar size so your slices end up the same thickness and cook evenly throughout the dish.
  • Don't skip pressing the spinach, the water it releases otherwise waterlogs the gratin and keeps the sauce from setting properly.
  • If the top browns faster than the center firms up, lower the oven by 10 degrees and bake a few extra minutes.

The variations

  • Swap the Gruyère for Comté or Emmental, you'll get a slightly milder flavor but the same good melt.
  • For a richer version, tuck in some smoked bacon bits between the layers before baking, they add crunch and a salty edge.
  • For hungry kids, slice the sweet potatoes a bit thinner so they cook faster, and you can trim the baking time by about ten minutes.

What to serve it with

  • Green salad with vinaigrette
  • A drizzle of olive oil
  • Grilled country bread

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, ideally in individual portions. Reheat it in the oven rather than the microwave to bring back its crisp top.

Questions about this dish

Can I use frozen spinach instead of fresh?

Yes, use about 300 g of thawed spinach, well pressed to remove excess water. It works just as well, just make sure it's not releasing any more liquid before adding it.

Do I need to precook the sweet potatoes before baking?

No, that's not necessary if you slice them thin. They cook right in the dish thanks to the sauce and the 40 minute baking time.

Can I make this gratin ahead of time?

Yes, you can assemble it the day before and keep it covered in the fridge. Take it out 20 minutes before baking for more even cooking.

What kind of cream should I use?

Both heavy cream and a lighter pouring cream work well, depending on what you have on hand. Pouring cream will give a slightly runnier mix before baking.

How long does it take to make a sweet potato and spinach gratin with a green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sweet potato and spinach gratin with a green salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sweet potato and spinach gratin with a green salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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