Best 4 Potato Spinach And Onion Gratin Recipes

Indulge in a culinary journey with our tantalizing Potato, Spinach, and Onion Gratin. This delectable dish is a symphony of flavors and textures, featuring tender Yukon Gold potatoes, vibrant spinach, and aromatic onions, all enveloped in a creamy Gruyère cheese sauce. Each bite offers a delightful contrast between the crispy potato crust and the soft, flavorful interior. Prepare to be captivated by this classic French dish, perfect for a comforting meal or as a stunning centerpiece at your next gathering.

In addition to the main recipe, this article offers a delightful collection of variations to suit diverse tastes and preferences. Explore the vibrant flavors of Sweet Potato and Black Bean Gratin, where sweet potatoes and black beans take center stage. For a lighter option, try the Zucchini and Corn Gratin, where zucchini and corn add a refreshing twist. If you're craving a hearty and savory dish, the Sausage and Kale Gratin is sure to satisfy, featuring succulent sausage and earthy kale. Each recipe is accompanied by step-by-step instructions and helpful tips to ensure perfect results every time.

Here are our top 4 tried and tested recipes!

SPINACH POTATOES AU GRATIN

Spinach Potatoes Au Gratin image

"This creamy mixture of sliced potatoes and spinach makes a pretty side dish," writes Edna Shaffer of Beulah, Michigan. "It may sound like it's labor-intensive, but it's not," she assures.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

5 cups thinly sliced red potatoes (about 7 large potatoes)
1/4 cup water
3 tablespoons butter
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups whole milk
1 cup shredded cheddar cheese
1 teaspoon salt
1 cup chopped fresh spinach
1 tablespoon diced pimientos
4 bacon strips, cooked and crumbled

Steps:

In a 2-qt. microwave-safe dish, combine potatoes and water. Cover and microwave on high for 5-6 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. , In a large microwave-safe bowl, heat butter on high until melted, about 15 seconds. Add onion. Microwave, uncovered, for 30-60 seconds or until tender, stirring once. , Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on high for 1-1/2 minutes; stir. Cook 2-3 minutes longer, stirring every minute, or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimientos; mix well. , Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

POTATO SPINACH GRATIN

Potato Spinach Gratin image

Make and share this Potato Spinach Gratin recipe from Food.com.

Provided by Parsley

Categories Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs small white potatoes, scrubbed and sliced THIN (about 7 cups sliced)
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8-1/4 cup minced onion
2 garlic cloves, crushed
2 cups half-and-half
2 tablespoons butter, melted
1 1/2-2 cups shredded cheddar cheese (or a combo of both) or 1 1/2-2 cups shredded monterey jack cheese (or a combo of both)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon parsley flakes
1 dash hot sauce (or use more or don't use any)

Steps:

Preheat oven to 375. Grease/spray a 13" x 9" baking dish; set aside.
Place potato slices in a large bowl; add spinach, onions and garlic; toss well to evenly distribute.
In a separate bowl, combine half and half, melted butter, cheese, salt, pepper, paprika, parsley and hot sauce; stir together well; pour this mixture over potato mixture and stir well to evenly combine.
Pour into the prepared baking dish; cover and bake at 375 for 50-60 minutes (or until potatoes are tender).
Uncover and continue to bake for an additional 20 minutes.
Serve.

POTATO SPINACH AND ONION GRATIN

POTATO SPINACH AND ONION GRATIN image

Categories Potato

Yield 8 sides

Number Of Ingredients 12

Ingredients

2 lg onions, sliced
1 3/4 lb potatoes
1/4 cup water
2 Tbs olive oi
8 oz mushrooms, sliced
10 oz frozen chopped spinach
4 smashed garlic cloves
thyme
nutmeg
1 cup sour cram
1/2 cup milk
2 oz gruyere cheese

Steps:

Cook potates till just tender drain and slice 1/2" thick Combine onions and water in skillet , cover simmer 12 minutes adding more water if needed Increase heat, add EVOO, mushrooms , saute until golden. Add drained spinach garlic thyme and nutmeg.Cook 3 min. Remove from heat and stir in sour cream and milk. Heat oven to 350. spread 1/2 of potaoes in 11x7 dish top with half the onions, then potatoes then remaining onions. Sprinkle with cheese Bake 30 minutes

ROASTED ONIONS, POTATOES, AND SPINACH

Roasted Onions, Potatoes, and Spinach image

This is one of my favorite side dishes, from an issue of the Vegetarian Times. I vary the herbs almost every time I make it, but have posted it as written here. Preparation and cooking times are estimates, sometimes the vegetables seem to cook faster. Just be sure not to overcook the spinach! :)

Provided by GoKittenGo

Categories Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large onions, halved and peeled
1 1/2 lbs red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons vegetable broth or 2 tablespoons water
4 cups spinach, rinsed and chopped
salt and pepper

Steps:

Preheat oven to 400 degrees Farenheit.
Lightly oil a large roasting pan.
Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
Trim ends off onions, and cut into wedges from end to end.
Cut potatoes in large wedges.
Place potatoes and onions in bowl with dressing, toss well.
Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
Add spinach, and cook for about 10 minutes more.
Alternatively: Sautee spinach and top with potatoes and onions.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and are less likely to fall apart during cooking. Avoid using starchy potatoes like Russets, as they tend to become mushy.
Slice the potatoes thinly: This will help them cook evenly. If you're using a mandoline slicer, be sure to use the guard to prevent injury.
Don't overcrowd the pan: Make sure there's enough space between the potatoes so that they can cook evenly. If you're using a small pan, cook the potatoes in batches.
Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the potatoes from burning.
Don't stir the potatoes too often: Stirring them too much will break them up and make them mushy. Just give them a gentle shake every now and then to make sure they're cooking evenly.
Season the potatoes well: Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices to taste.

Conclusion:

Potato spinach and onion gratin is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The combination of crispy potatoes, creamy spinach, and caramelized onions is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a dish that's both hearty and satisfying. So next time you're looking for a new recipe to try, give potato spinach and onion gratin a try. You won't be disappointed!