Spinach Ricotta Potato Gratin

• 2 cups shredded potatoes
• 1 cup ricotta cheese
• 1 cup packed fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, melt butter and sauté garlic until fragrant.
3. 3 Add spinach and cook until wilted.
4. 4 In a bowl, mix ricotta, mozzarella, Parmesan, heavy cream, thyme, salt, and pepper.
5. 5 Stir in the spinach mixture.
6. 6 Layer half the potatoes in a greased baking dish.
7. 7 Spread the ricotta mixture over the potatoes.
8. 8 Top with remaining potatoes.
9. 9 Bake uncovered for 45 minutes until golden and bubbly.
10. 10 Sprinkle breadcrumbs over the top during the last 5 minutes of baking.

Equipment

• Baking dish
• Mixing bowls
• Saucepan
• Mandoline slicer (optional)

Variations

• Add cooked bacon bits for a smoky twist.
• Substitute half the ricotta with goat cheese for a tangy flavor.

Substitutions

• If ricotta is unavailable, use cottage cheese blended smooth.
• Use almond milk in place of heavy cream for a lighter option.

Pairings

• Roasted vegetables
• Garlic bread
• Caesar salad

Nutrition

Tips

• Use a mandoline slicer for evenly shredded potatoes.
• For a richer flavor, toast the breadcrumbs in a dry skillet before sprinkling on top.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a glass of Chardonnay for a delightful meal.

FAQ