Baked Potatoes and Spinach Gratin with mozzarella, a tasty vegetarian main dish, perfect also as a one-dish meal. Ideal to make children eat vegetables, as well as teenagers (including mine).
Today I propose a tasty and cheesy side dish that will really satisfy everyone, young and old. They were a real hit with my kids who almost polished off the entire pan by themselves!!!
I had leftover spinach that I simply sautéed with butter and oil, with a sprinkle of Parmesan (delicious), but my kids didn’t touch it. And, since they can’t live off potatoes alone, I thought of making this dish.
Needless to say, there wasn’t a piece left. 😋
Let’s see together how to make the recipe for Baked Potatoes and Spinach Gratin. Prepare the ingredients and we’ll start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.3 lbs potatoes (about 5 – cut into pieces)
- 9 oz spinach, cooked, boiled
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 2 tbsps grated Parmesan
- 5.3 oz mozzarella for pizza (cut into cubes – or 1 mozzarella)
- 2 tbsps breadcrumbs
Tools
To make the Baked Potatoes and Spinach Gratin recipe, you will need:
- 1 Pot
- 2 Pans
- 1 Baking dish
Steps
HOW TO MAKE BAKED POTATOES AND SPINACH GRATIN
First, wash the potatoes, peel them and cut into pieces, then, plunge them into plenty of salted water and boil: they should be nice and firm, don’t overcook them or they will fall apart.
In the meantime, take the spinach, already cooked, squeeze them to remove excess water and sauté in a pan with a drizzle of extra virgin olive oil and a garlic clove for a few minutes to enhance the flavor.
Pour 4 tablespoons of extra virgin olive oil in a non-stick pan, large enough, add the potato pieces, let them brown for a few minutes, then add the spinach as well. Salt and pepper and let them season, mixing gently. Then, turn off the heat and let it cool slightly.
Meanwhile, preheat the oven to 350°F, in “fan” mode.
At this point, take an oven dish, sprinkle the bottom with a drizzle of extra virgin olive oil, sprinkle a handful of breadcrumbs, add the potatoes and spinach, then the mozzarella cut into cubes and sprinkle with plenty of grated Parmesan.
Drizzle with extra virgin olive oil and bake in a preheated oven for about 15 minutes, then finish cooking in “gratin” mode for another 5 minutes, until golden brown.
Here is the Baked Potatoes and Spinach Gratin ready. Serve the dish hot: a real treat. Enjoy your meal!
Until the next recipe.
Storage
You can store Baked Potatoes and Spinach Gratin in the refrigerator for 1 – 2 days and consume them after reheating in the microwave or oven with a drizzle of oil and a sprinkle of Parmesan.
Tips and Suggestions
– Mozzarella. I used mozzarella for pizza, it is less flavorful, but dry enough not to water down the dish. If desired, you can use fresh mozzarella, but first, squeeze it well to remove all the storage water. If you prefer, you can replace it with another melting cheese, such as provolone, fontina, or emmental.
– Spinach. I used fresh spinach, after cleaning and boiling them in hot water for a few minutes. You can also use frozen ones and cook them directly in a pan with a drizzle of oil for about 10 minutes.
– Spinach. I used fresh spinach, after cleaning and boiling them in hot water for a few minutes. You can also use frozen ones and cook them directly in a pan with a drizzle of oil for about 10 minutes.
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