Sweet Potato and Spinach Gratin
A Mediterranean-inspired gratin featuring layers of sweet potatoes and spinach, baked to perfection with a creamy garlic olive oil sauce and a touch of parmesan.
8 min
Prep
12 min
Cook
4
Serves
250
Calories
Macros · per serving
9g protein
35g carbs
10g fat
Ingredients
For 4 servings
- 2 sweet potato
- 200 grams spinach
- 3 tablespoons olive oil
- 2 cloves garlic
- 50 grams parmesan cheese
- 200 milliliters milk
- salt — to taste
- black pepper — to taste
- 1/4 teaspoon nutmeg
Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
Peel and thinly slice the sweet potatoes into rounds.
- 3
Place a large skillet over medium heat and add 1 tablespoon of olive oil.
- 4
Add the spinach and sauté for 2-3 minutes until wilted. Set aside.
- 5
In the same skillet, add the remaining olive oil and minced garlic, sauté for 1 minute until fragrant.
- 6
Add milk, salt, black pepper, and nutmeg to the skillet, stirring to combine. Let the mixture heat without boiling.
- 7
In a baking dish, layer half of the sweet potato slices, followed by the wilted spinach, and then the remaining sweet potato slices.
- 8
Pour the milk mixture evenly over the dish, ensuring it covers the sweet potatoes.
- 9
Sprinkle grated parmesan cheese over the top.
- 10
Cover with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 5 minutes, until the top is golden and the sweet potatoes are tender.
- 11
Let cool slightly before serving.
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