This is a simplified gratin recipe featuring potatoes, green squash, and spinach.
The volume is designed for an 8" square baking pan.
Excellent reference for technique. It has a video too. https://www.butter-n-thyme.com/potatoes-au-gratin/
Prepping
1. Wash the potatoes and the squash well. (1 min)
2. Mince the garlic. (1 min)
3. Saute the spinach with some oil in a skillet over med high heat. Add a pinch of salt for flavor. Set it aside. Optionally, add in some herbs like rosemary, sage, and/or parsley to suppress the scent of spinach. (2 min)
Bechamel
1. Melt butter over medium-high heat. Then add the garlic and toast it until its fragrant. (1 min)
2. Add in the flour and whisk. Make sure you cook out the raw taste of flour. (1 min)
3. Pour in the milk and stir. The sauce will thicken as the temperature rises. Avoid burning the sauce by whisking. (4 min)
4. Add in the ground nutmeg. Adjust the flavor with salt and pepper. I used around 2 teaspoons of salt. (1 min)
Cooking
1. Preheat the oven to 400 degrees F.
2. Peel stripes down the potatoes. Slice the washed potato and squash with the skin on.
3. Ready some salt. Layer the gratin: [sauce and cheese, potato, squash, sauce and cheese, spinach, squash, potato, sauce and cheese]. Sprinkle a bit of salt over each layer of vegetable.
4. Place the gratin on a baking tray in case the sauce bubbles over. Let it cook in the oven for 45-60 min. You should be able to poke a chopstick all the way down with ease.
Cut the potatoes and squash right before cooking to avoid oxidization.
My original idea was to use bitter melon instead of squash. I want to try it one day.
I used 2 cups of milk and that didn't give me enough sauce. Next time, use 2.5 cups.
The flavor was a bit weak. I need to add salt in between the layers.
I can smell garlic, cheese, and the pungent spinach. I should add some rosemary, thyme, and/or sage leaves.
I can add more nutmeg too. It was too subtle.
When I layered with 1.5 lbs potato and 0.5 lbs squash, the gratin filled over the top . I would use a bit less. Maybe 1.2 lbs of potato.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 227 | ||
Calories from Fat: 101 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 31.6mg | 10 % | |
Sodium 291.5mg | 10 % | |
Potassium 602.2mg | 16 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 23.7g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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