Cheesy Sweet Potato and Spinach Gratin
A comforting and savory bake featuring layers of sweet potatoes, spinach, and cheese, perfect for a hearty vegetarian meal.
15 min
Prep
35 min
Cook
4
Serves
410
Calories
Macros · per serving
15g protein
55g carbs
18g fat
Ingredients
For 4 servings
- 800 g sweet potato
- 200 g baby spinach
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 300 ml milk
- 100 ml heavy cream
- 150 g cheddar cheese
- 50 g parmesan cheese
- 0.25 tsp nutmeg
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Peel and slice the sweet potatoes into thin rounds.
- 3
Finely chop the onion and mince the garlic cloves.
- 4
Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- 5
Add spinach to the pan, cook until wilted, about 2 minutes. Season with salt and pepper.
- 6
In a small saucepan, heat milk and heavy cream until warm. Stir in nutmeg and half of the cheddar cheese, and mix until cheese is melted.
- 7
In a baking dish, layer half of the sweet potato slices, followed by the spinach mixture, and pour half of the cheese sauce over this layer.
- 8
Repeat with the remaining sweet potato slices and pour the rest of the cheese sauce over the top.
- 9
Sprinkle the remaining cheddar cheese and all of the parmesan cheese over the top layer.
- 10
Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.
- 11
Allow to cool slightly before serving.
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