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    Creamy Sweet Potato and Spinach Gratin

    clock-icon75 minutes
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    Pixicook editorial team

    Dive into this hearty and comforting vegetarian gratin, perfectly suited for those seeking a filling meal on a budget. For an added twist, pair it with succulent lamb chops to cater to the meat lovers at your table.

    Ingredients for Creamy Sweet Potato and Spinach Gratin

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Single Cream

    0.25 fluid ounces

    Substitute chevron-down

    Garlic Clove, peeled

    each

    Substitute chevron-down

    Rosemary

    sprigs

    Substitute chevron-down

    Frozen Spinach, thawed

    0 oz

    Substitute chevron-down

    Nutmeg, freshly grated

    to taste

    Substitute chevron-down

    Unsalted Butter

    to grease

    Substitute chevron-down

    Sweet Potatoes, peeled and thinly sliced

    0 oz

    Substitute chevron-down

    Hard Cheese, grated

    0 oz

    Substitute chevron-down

    Lamb Chops, optional

    each

    Substitute chevron-down

    Olive Oil

    teaspoons

    Substitute chevron-down

    How to Make Creamy Sweet Potato and Spinach Gratin

    1. Infuse the Cream

    Preheat the oven to 200C/180C fan/gas 6. In a small saucepan, combine the cream, garlic, and thyme or rosemary sprigs. Gently heat until just below boiling, then turn off the heat. Season with salt and pepper and let the mixture infuse.

    2. Prepare the Spinach

    Place the spinach in a colander and douse with boiling water. Allow it to drain for a few minutes before squeezing out excess moisture. Season with salt, pepper, and a generous grating of nutmeg.

    3. Assemble the Bake

    Grease an ovenproof dish with butter. Arrange half of the sweet potato slices on the bottom, followed by the spinach, and then the remaining sweet potatoes. Strain the cream mixture over the layered ingredients to remove the garlic and herbs. Sprinkle the grated cheese on top.

    4. Bake

    Cook in the preheated oven for 45-55 minutes, or until the top is golden and the potatoes are tender.

    5. Prepare the Lamb Chops

    If including the lamb chops, heat a griddle or frying pan. Finely chop the leaves of the extra thyme or rosemary sprigs. Mix with the olive oil and some seasoning, then rub onto the chops. Cook for 3-4 minutes on each side or to your desired doneness.

    6. Rest and Serve

    Let the gratin, and the lamb chops if prepared, rest for 5 minutes. Serve with a vibrant green salad for a complete meal.

    Pitfalls and tips

    Rest Before Serving

    Allow the gratin to rest for about 10 minutes after taking it out of the oven. This rest period helps the layers set and makes it easier to serve neat portions.

    Slice Evenly

    Use a mandoline or a sharp chef's knife to slice the sweet potatoes uniformly, about 1/8-inch thick. Consistent thickness ensures that all the sweet potato slices cook at the same rate and are done at the same time.

    Don't Rush the Baking

    Bake the gratin until it's bubbly and the top is golden brown. Cover with foil if the top is browning too quickly, but remove the foil towards the end to get that perfect crispy top.

    Par-Cook the Sweet Potatoes

    To ensure they are fully cooked and tender in the gratin, par-cook the sweet potato slices before assembling the dish. This can be done by blanching in boiling water or pre-cooking them in the cream mixture.

    Season Each Layer

    As you build the gratin, season each layer with salt and pepper. This ensures that every bite is flavorful. You can also add fresh herbs like thyme or rosemary for additional depth of flavor.


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