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  • תמונת הסופר/תmor beja

Gratin with spinach and ricotta cheese!

If there is one vegetable that it's hard to go wrong with - it is definitely potatoes.

I love it in almost every form and type of cooking. Mashed potatoes, French fries, roasted in the oven, in an outdoor oven, in a bonfire fire, grilled, in soup.. and so on and so on.. I think you get me :)

Gratin with spinach and ricotta - thin slices of fooling around in the oven with some heavy cream, milk and Parmesan cheese, between them layers of potatoes I add a little bit of spinach and ricotta cheese just to make it even better. After an hour and a half in the oven the result is dreamy!


  • 10-12 small-medium potatoes

  • 3 cloves of garlic

  • 250 ml heavy cream

  • 100 ml of milk

  • 200 grams of Parmesan cheese

  • 400 grams of spinach

  • 3 tablespoons fresh ricotta cheese

  • Half a teaspoon of nutmeg

  • Salt

  • Ground black pepper

  • Butter


  • Preheat the oven to 175 degrees Celsius.

  • Boil the cream together with the milk, two cloves of crushed garlic, grated nutmeg, salt and black pepper.

  • Peel the potatoes and slice them into thin slices, this can be done with a knife but much more convenient with a mandolin.

  • Pour the cream over the potatoes and let them sit for a while in the mixture.

  • Meanwhile, wash the spinach leaves. Dry them and fry them slightly on a pan with a little bit of olive oil salt and pepper. Pay attention to time - too much time on the pan it will become too mushy.

  • Remove it from the pan to and squeeze the liquids out of it.

  • Chop the spinach and mix it in a bowl with the ricotta and 50 grams of parmesan. Taste, if necessary you can add a little more salt or pepper.

  • Spread butter on the pan to grease it and then take half a clove of garlic and rub the pan.

  • Start arranging the potatoes in the pan, after 2-3 layers add the spinach and ricotta mixture. I like to spread it in parts and not apply it a whole layer that covers all of the potatoes. but you can spread it anyway you like.

  • Then continue to create more layers of potatoes and again - spinach ricotta mixture. And so on.

  • Sprinkle some Parmesan cheese between the layers as well, but remember to keep enough to sprinkle on top.

  • Finally, when all the layers are arranged in the pan, pour the remaining cream until it reaches the top layer.

  • Cover with aluminium foil and put in the oven for an hour.

  • After an hour, remove the foil, sprinkle the remaining parmesan on top and put in the oven for another 20-30 minutes.

  • Peek in from time to time to see that the top layer does not get too brown. If so, you can put the foil back so that it won't burn.

  • When the gratin is ready, let it cool down a bit and stabilize. And this is.. ready to be served! I like to serve it with a little more parmesan on top :)



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