Sweet potato and spinach gratin is a dish that feels luxurious, comforting, and wholesome all at once. This recipe combines thinly sliced sweet potatoes with sautéed spinach, garlic, and a creamy, cheesy sauce, baked together until bubbling and golden brown. The result is a hearty dish that works equally well as a vegetarian main course or as a stunning side dish for roasted meats, poultry, or fish. Sweet potatoes bring natural sweetness, spinach adds earthy freshness, and the cream and cheese elevate everything with richness and decadence. It’s the kind of dish that looks impressive enough for holidays or dinner parties, yet is easy enough to prepare on a weeknight. Whether you’re cooking for family, entertaining guests, or meal-prepping for the week, this gratin will become a favorite that delivers both flavor and nourishment.

Full Recipe

Ingredients

• 2 large sweet potatoes (about 600–700 g), peeled and thinly sliced

• 100 g (3 cups loosely packed) fresh spinach, chopped

• 240 ml (1 cup) heavy cream

• 120 ml (½ cup) whole milk

• 2 garlic cloves, minced

• 1 tsp dried thyme

• ½ tsp ground nutmeg

• Salt and black pepper to taste

• 100 g (1 cup) shredded mozzarella cheese

• 50 g (½ cup) grated Parmesan cheese

• 2 tbsp olive oil

• 1 tbsp butter (for dotting on top)

Cooking Directions

1. Preheat your oven to 190°C (375°F). Grease a medium baking dish (about 8×10 inches) with olive oil or butter.

2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the chopped spinach and sauté for 2–3 minutes until wilted. Season lightly with salt and pepper, then set aside.

3. In a mixing bowl, whisk together the cream, milk, thyme, nutmeg, salt, and black pepper. Taste the mixture and adjust seasoning as needed.

4. Begin layering the gratin. Spread half of the sliced sweet potatoes in the prepared baking dish, overlapping them slightly. Top with half of the sautéed spinach. Sprinkle half of the mozzarella and Parmesan cheeses over the spinach. Repeat the layers with the remaining sweet potatoes, spinach, and cheeses. Pour the cream mixture evenly over the layered ingredients. Dot the surface with small pieces of butter.

5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, until the top is golden brown and the sauce is bubbling.

6. Let the gratin rest for 5 minutes before serving. Garnish with fresh thyme or chopped parsley if desired. Serve warm as a side dish or as a vegetarian main.

Nutritional Information

(Per serving; serves 6)

• Calories: 280 kcal

• Protein: 8 g

• Carbohydrates: 25 g

• Fat: 17 g

• Fiber: 4 g

• Sodium: 420 mg

Why You’ll Love This Recipe

You’ll love this sweet potato and spinach gratin because it strikes the perfect balance between indulgent and wholesome. The sweet potatoes create a naturally sweet base that pairs beautifully with the earthy, slightly bitter notes of spinach. The creamy sauce flavored with garlic, thyme, and nutmeg ties everything together, while the melted cheese on top adds that irresistible golden-brown crust. This recipe is flexible—it works as a meatless main for vegetarians, as a side dish for festive dinners, or even as a make-ahead dish for busy weeknights. It’s versatile, comforting, and packed with both flavor and nutrition.

The Origins and Inspiration Behind the Dish

Gratin is a traditional French dish known for its layers of sliced vegetables or proteins baked with cream, butter, and cheese until golden and bubbly. The word “gratin” comes from the French “gratter,” meaning to scrape, referring to the crispy top that forms in the oven. Classic potato gratin (gratin dauphinois) uses white potatoes, but modern adaptations have expanded to include sweet potatoes for their natural sweetness and added nutrients. This recipe draws inspiration from French cooking traditions while incorporating spinach for extra color, freshness, and nutritional benefits. It’s a fusion of rustic comfort food and elegant presentation, perfect for today’s diverse kitchens.

Ingredient Spotlight

Sweet potatoes are the star of this dish, offering a vibrant orange color, natural sweetness, and a wealth of nutrients including fiber, beta-carotene, and vitamin C. Spinach provides a tender green contrast while boosting the dish with iron and antioxidants. Garlic enhances the flavor profile with its pungent aroma, while thyme and nutmeg add herbal and warm notes that elevate the cream mixture. Mozzarella cheese gives the gratin a stretchy, melty texture, while Parmesan provides sharpness and umami. The cream and milk mixture creates a luscious base that binds everything together into a cohesive, silky dish.

Storage and Reheating Tips

This gratin keeps well, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 175°C (350°F) oven for 15–20 minutes until warmed through, or microwave individual portions for 2–3 minutes. For longer storage, freeze in a tightly sealed container for up to 2 months. To reheat from frozen, thaw overnight in the fridge and bake in the oven to restore the creamy texture and crisp top.

Common Variations to Try

There are many ways to adapt this dish to your tastes. Add layers of caramelized onions or mushrooms for more umami depth. Substitute kale or Swiss chard for spinach if you prefer a different leafy green. For added protein, fold in cooked shredded chicken, ham, or bacon between the layers. You can also experiment with cheeses—Gruyère adds nuttiness, feta offers tanginess, and goat cheese delivers creamy richness. For a lighter version, use half-and-half instead of heavy cream, or replace some of the sweet potatoes with thinly sliced zucchini.

Pairing Recommendations

This gratin is versatile enough to complement a wide range of main dishes. Pair it with roasted chicken, grilled salmon, or seared steak for a hearty dinner. It also works beautifully alongside vegetarian mains like lentil loaf or stuffed mushrooms. For a complete brunch spread, serve it with a fresh green salad and crusty bread. Drinks like a crisp white wine, sparkling water with lemon, or even a spiced apple cider all pair well with the rich, creamy flavors of the gratin.

Health Benefits

This dish is indulgent yet packed with nutrients. Sweet potatoes are rich in complex carbohydrates, dietary fiber, and beta-carotene, which the body converts into vitamin A for eye health and immunity. Spinach provides iron, folate, and antioxidants that support heart health and energy levels. Garlic contributes anti-inflammatory properties, while dairy ingredients offer calcium and protein. While it is a creamy, cheesy dish, the combination of nutrient-dense vegetables and wholesome ingredients makes it a satisfying meal that nourishes as much as it comforts.

Conclusion

Sweet potato and spinach gratin is a dish that feels special yet is simple to prepare, making it ideal for both everyday meals and special occasions. It draws on French culinary tradition but embraces modern twists by incorporating vibrant, nutrient-rich sweet potatoes and spinach. The creamy sauce, aromatic herbs, and golden cheese topping transform humble ingredients into something extraordinary. Whether you enjoy it as a main course or a side dish, it’s guaranteed to impress with its flavor, texture, and presentation. Plus, it’s versatile enough to adapt to your preferences, whether you want to add more vegetables, swap in different cheeses, or include protein. Once you make this gratin, it will quickly become a go-to recipe that you’ll revisit again and again.