This creamy potato and spinach gratin is one of those dishes that feels comforting, familiar, and quietly elegant at the same time.

Made with simple Mediterranean ingredients, it’s perfect for everyday cooking, whether you serve it as a main dish with a salad or as a hearty side on a family table.

Thinly sliced potatoes bake slowly in milk, cream, olive oil, and garlic until tender and rich, while spinach adds freshness and balance.

No heavy sauces, no complicated steps, just honest ingredients coming together in the oven.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

4 medium potatoes, peeled and thinly sliced

2 cups fresh spinach, roughly chopped

1 cup whole milk

1 cup light cream or cooking cream

2 cloves garlic, finely chopped

¾ cup grated cheese such as graviera, kefalotyri, or mild gruyère

3 tablespoons extra virgin olive oil

Salt, to taste

Freshly ground black pepper

A pinch of nutmeg, optional

Directions

Preheat the oven to 180°C.

Lightly grease a white baking dish with olive oil. Arrange half of the potato slices evenly in the dish. Season with salt and pepper and scatter half of the spinach on top.

In a bowl, mix the milk, cream, garlic, olive oil, and nutmeg if using. Pour half of the mixture over the potatoes.Add the remaining potatoes, followed by the rest of the spinach. Season again lightly and pour over the remaining cream mixture. Sprinkle the grated cheese evenly on top.

Cover loosely with foil and bake for 40 minutes. Remove the foil and bake for another 20–25 minutes, until the top is golden and the potatoes are tender.Let rest for 10 minutes before serving, so the gratin sets and becomes extra creamy.

Serving Tip: Serve warm with a simple green salad and a glass of white wine. Perfect Mediterranean comfort food with minimal effort.