I love to throw new ingredients into my basic recipe for potato gratin. While there are surely some things I’d probably avoid (candy bars, snow cones, grape juice…) really the range of ingredients you can use is extremely broad. In this recipe video, I show you how to make a potato gratin with spinach and blue cheese. The blue cheese especially, adds a very nice tanginess to the gratin, and a bigger bolder flavor - which makes this a great side for steak and other red meat. The spinach adds its own subtle flavor and texture, and let’s be honest, everyone could use some more greens in their diet. Hope you enjoy it as much as I do.
Recipe Overview and Keys to Success
To make the best Potato Gratin, just make sure to pay attention to these few things:
- Potatoes can take a lot of seasoning (salt and pepper) so make sure you get enough in there; but remember in this dish, the blue cheese is salty, so take that into consideration
- If you over cook the potatoes, you won’t get that nice texture of each slice – it’ll be a bit like mashed potatoes. So slide them into the oven when they are just tender
- You can overdo the blue cheese. It really does have a strong flavor, and can take over the dish. If you like it that way, great. Just be mindful
- Add the spinach as the very end of cooking on the stove top. As it cooks the color will fade so you want to cook it as little as possible.
RECIPE FOR POTATO GRATIN WITH BLUE CHEESE & SPINACH
Ingredients for Potato Gratin(for 4)
- 2 medium Russet potatoes
- 3/4 pint of cream
- 1 cup baby spinach
- 4 – 5 tablespoons of blue cheese
- 1/4 cup of gruyere cheese
Making the Gratin
- Preheat the oven to 375 degrees
- Peel and slice the potatoes into quarter inch slices (keep in water to prevent browning and you can do this ahead of time)
- In an oven proof sauté pan, add the cream and the potatoes over medium heat and bring them up to a simmer
- Season with salt and pepper
- If the pan looks too dry you can add more cream (or water). The potato slices should be about 3/4 covered
- Cover and simmer for about 15 minutes, until the potatoes are just starting to get tender
- Add the blue cheese and allow to melt in for a few minutes
- Add the baby spinach, and stir it in
- Top with the gruyere cheese and move the pan into the oven
- Cook for about 30 minutes, or until the top is nicely browned
- Allow to cool for about 5 minutes and serve it up!
If you'd like, you can do everything up to putting the gratin in the oven ahead of time - then finish it off for about 40 minutes in the oven. Hope you enjoy it!