Fridge Friend Recipes
Vegetarian Mince and Spinach Potato Gratin recipe
Creamy layers of potato, spinach and vegetarian mince baked until tender and golden. It is rich, comforting and perfect for a cosy dinner.
70 min · Medium · British Jump to method
Ingredients
- 750g Potatoes
- 400g vegetarian meat-free mince
- 150g Spinach
- 150g Soft Cheese
- 25g Butter
- 2 tsp Herbs
- 1 tsp Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 444 kcal |
| Protein | 20.5 g |
| Carbohydrates | 42.8 g |
| Fat | 20.4 g |
| Saturated fat | 10.6 g |
| Fibre | 5.8 g |
| Sugar | 4.1 g |
| Sodium | 590 mg |
Why this works
A moderately energy-dense gratin with a useful amount of protein and fibre, but relatively high in saturated fat and sodium due to the soft cheese, butter and added salt.
Spinach micronutrients. Spinach contributes folate, vitamin K, iron and carotenoids, supporting blood formation, clotting and eye health.
Potato potassium. Potatoes provide potassium and vitamin C, which can support normal blood pressure and immune function.
Sodium and saturated fat. The added salt, butter and soft cheese raise sodium and saturated fat, so this dish is less suitable for low-salt or heart-focused diets in its current form.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Give the oven a full 15 minutes to reach temperature so the gratin starts cooking evenly rather than steaming in a cool dish.
- Slice the potatoes thinly and boil for 5 minutes, then drain.
Cut the slices as evenly as possible, about the thickness of a pound coin, so they soften at the same rate; drain them well so excess water does not make the bake watery.
- Cook the vegetarian meat-free mince in butter with the herbs for 8 minutes.
Keep the heat at medium rather than high so the butter foams gently and the mince browns without catching on the base of the pan.
- Stir the spinach into the mince until just wilted, then add the soft cheese and a splash of water if needed to loosen.
Turn the spinach through just until it loses its raw volume and turns a deeper green; if the cheese seems too stiff, loosen it with only a tablespoon or two of water at a time.
- Layer the potatoes and mince mixture in a baking dish, finishing with potatoes on top.
Press each layer down lightly with the back of a spoon to remove air pockets, which helps the gratin hold together when sliced.
- Bake for 40-45 minutes until the potatoes are soft and the top is lightly browned.
Check the centre with a thin knife at about 35 minutes: it should slide through the potatoes easily, and if the top is colouring too fast, cover loosely with foil for the remaining time.
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