Fridge Friend Recipes
Beef and Spinach Potato Gratin recipe
Thin slices of potato and a savoury minced beef filling are baked with spinach and a creamy Cheddar finish. Rich, comforting, and ideal for a special family dinner.
85 min · Hard · British Jump to method
Ingredients
- 400g Minced Beef
- 900g Potatoes
- 120g Spinach
- 150g Greek Yoghurt
- 100g Cheddar Cheese
- 20g Butter
- 2 tsp Herbs
- 1 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 493 kcal |
| Protein | 30 g |
| Carbohydrates | 39 g |
| Fat | 24 g |
| Saturated fat | 11 g |
| Fibre | 4.7 g |
| Sugar | 3.6 g |
| Sodium | 680 mg |
Why this works
A hearty, protein-rich gratin with moderate carbohydrates and a relatively high saturated fat and sodium content from the beef, cheese, butter and added salt.
Good protein content. Beef, Greek yoghurt and cheddar provide around 30g protein per serving, supporting satiety and muscle maintenance.
Iron and zinc from beef. Minced beef contributes iron and zinc, which are important for red blood cell formation and immune function.
Calcium and folate sources. Cheddar and Greek yoghurt add calcium, while spinach contributes folate and some vitamin K; however, spinach is used in a modest amount.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Thinly slice the potatoes and simmer them in salted water for 5 minutes, then drain.
- Cook the minced beef in a pan for 8-10 minutes until browned, then stir in the spinach and herbs until wilted.
- Mix the Greek yoghurt with a little salt to create a creamy sauce.
- Butter a baking dish and layer in potatoes, beef, yoghurt, and more potatoes, repeating until everything is used.
- Scatter the Cheddar cheese over the top and bake for 35-40 minutes until golden and bubbling.
- Leave to stand for 10 minutes before serving so the gratin slices neatly.
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