## Sweet Potato and Spinach Gratin
### Introduction
There’s nothing quite like the satisfying warmth of a home-made gratin. But this isn’t just any gratin. This vibrant, nutrient-dense Sweet Potato and Spinach Gratin serves as the perfect main or side dish that will surely impress at your next gathering. The blend of sweet potato layers interspersed with fresh spinach leaves and doused in gooey cheese is a savory delight that you’ll want to make over and over again.
### Why Make this Recipe
Gratins always win over hearts at the dining table with their creamy, cheesy goodness, and this Sweet Potato and Spinach Gratin is no exception. Rich in beta-carotene, vitamin A, fiber from the sweet potatoes, and loaded with antioxidants from the spinach, this recipe is not only delicious but offers a myriad of health benefits. It’s uncomplicated, comforting, and unpretentious – exactly what good food should be.
### How to Make Sweet Potato and Spinach Gratin
#### Ingredients :
– 2 large sweet potatoes, peeled and thinly sliced
– 2 cups fresh spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 cup grated mozzarella cheese
– 2 cloves garlic, minced
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 1 tablespoon olive oil
#### Directions :
1. Preheat your oven to 375°F (190°C) and lightly oil a baking dish.
2. Gently heat the garlic-nutmeg seasoned cream on a low flame.
3. Start layering: sweet potato slices at the bottom, sprinkle some spinach, drizzle cream sauce followed by a generous scattering of cheese.
4. Repeat until all the ingredients are used up, ensuring cheese ends up on the topmost layer.
5. Cover with foil and bake for 30 minutes, removing the foil afterwards to allow the top to become golden and bubbly (around 15 more minutes).
6. Let it cool before you dive in.
### How to Serve Sweet Potato and Spinach Gratin
Serve this Sweet Potato and Spinach Gratin hot, allowing it to cool for a few minutes after pulling it from the oven. It can be a star all on its own for a light meal with a side of salad or pair it with a roast or grilled chicken for a heartier dinner.
### How to Store Sweet Potato and Spinach Gratin
Cool the gratin completely before storing it. Transfer it to an airtight container and it should stay good in the fridge for up to 3 days. To reheat, simply pop it in the microwave or reheat in the oven until it’s warmed through and the cheese topping is melty and irresistible again.
### Tips To Make Sweet Potato and Spinach Gratin
– Slice your sweet potatoes as uniformly as possible for even cooking. A mandolin would work excellently here.
– Feel free to add in other veggies like red bell pepper or swap spinach for kale for a variation.
– If you love spice, chili flakes can be sprinkled in between layers, for a touch of heat.
### Variation
You can substitute the spinach with swiss chard for a different flavor profile. For cheese, gruyere or fontina can work beautifully in place of mozzarella.
### FAQs
#### Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be used but keep in mind, the different taste and texture will make the result different from the intended dish.
#### Can I use frozen spinach?
Yes, you can. Make sure to thaw and squeeze out as much water as possible before layering it in the dish.
#### Do I have to peel the sweet potatoes?
No, peeling is optional. The skin adds extra texture and has additional nutrients. Just be sure to scrub it clean before slicing.