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Vegan spinach gratin served
Golden crusted potato bake with creamy spinach layers

Vegan Spinach & Potato Gratin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The ultimate comfort food: hot, creamy, and satisfying. In this recipe, classic béchamel sauce meets iron-rich spinach and filling potatoes. The secret lies in the silkiness of the sauce binding the layers, and the hint of nutmeg spice highlighting the spinach's character.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot (for boiling potatoes)
  • Frying pan (for wilting spinach)
  • Small saucepan (for béchamel)
  • Whisk
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya (if using soya milk)

Instructions

1 ✓

Peel the potatoes and boil whole in salted water for about 15 minutes until half-cooked. Drain and let cool.

Tip: If cooled, it slices much better and doesn't break.
2 ✓

Cut the cooled potatoes into 0.5 cm rounds.

3 ✓

Wash the spinach. Chop the onion and garlic. Sauté the onion in a little oil, throw in the garlic, then the spinach, and stir until wilted.

Tip: Spinach volume collapses to a fraction (water loss). If using frozen, squeeze out the liquid thoroughly!
4 ✓

Make the béchamel: melt the butter, stir in the flour, and cook until pale (don't brown!). Gradually pour in the milk while stirring constantly.

Tip: This is a 'roux'. Fat coats the flour particles so when you add liquid, it doesn't clump but forms a thick gel.
5 ✓

Cook sauce until thickened, then remove from heat. Stir in salt, pepper, nutmeg, and half the grated cheese.

Tip: Nutmeg is a classic pair for milky/creamy sauces, highlighting sweeter notes.
6 ✓

Preheat oven to 180°C. In an oiled tray layer: potato, salt, spinach ragout, béchamel. Continue until finished. Top with béchamel and remaining cheese.

Tip: The béchamel top layer protects the dish from drying out.
7 ✓

Bake for approx. 30-35 minutes until the top is golden brown and spotty.

Tip: Let stand before serving so layers set.

Recipe FAQ

Can I use other milk?
Yes, but oat milk or soya milk have the most neutral taste for cooking. Coconut milk might be too sweet for this dish.
What if the béchamel is lumpy?
Don't panic! Blitz it with a stick blender and it will be smooth again.

Ingredients

  • 500 g Fresh spinach (or 400g frozen)
  • 800 g Potatoes
  • 1 pc Red onion
  • 3 cloves Garlic
  • 500 ml Unsweetened plant-based milk (e.g. soya milk)
  • 50 g Vegan butter or oil
  • 3 tbsp Plain flour
  • 100 g Vegan cheese (grated)
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Ground nutmeg