Florentine Potato Gratin

Florentine Potato Gratin

Southern Living OCTOBER 2006

  • Yield: Makes 4 to 6 servings
  • Cook time: 10 Minutes
  • Prep time: 15 Minutes
  • Bake: 30 Minutes


  • 1 (1-lb., 4-oz.) package refrigerated potato slices
  • 6 cups water
  • 1 tablespoon salt
  • 1 (12-oz.) package frozen chopped spinach, thawed
  • 3/4 teaspoon pepper
  • 8 bacon slices, cooked and crumbled
  • 1 (3-oz.) package cream cheese, softened
  • 3/4 cup sour cream
  • 1 cup (4 oz.) shredded sharp Cheddar cheese


1. Bring first 3 ingredients to a boil in a large saucepan over medium-high heat; reduce heat, and simmer 8 minutes or until potatoes are tender. Drain and set aside.

2. Drain spinach well, pressing between paper towels.

3. Spread half of potatoes in a lightly greased, shallow 11- x 7-inch baking dish; sprinkle evenly with half of pepper. Spread spinach over potatoes; sprinkle with bacon. Top with remaining potatoes and remaining pepper.

4. Stir together cream cheese and sour cream. Dollop cream cheese mixture evenly over potatoes; sprinkle with shredded cheese.

5. Bake at 400° for 25 to 30 minutes or until golden and bubbly.

Note: For testing purposes only, we used Simply Potatoes Homestyle Slices.

To lighten: Substitute turkey bacon for bacon, or reduce the amount of regular bacon; use reduced-fat cream cheese and sour cream.


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Florentine Potato Gratin Recipe