🥔 Spinach Artichoke Au Gratin Potatoes: Creamy, Dreamy, and Utterly Irresistible

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,410 fans)
📸 820+ photo shares | ☀️ Updated October 2025

Oh, friends, gather ’round because today we’re diving headfirst into a dish that’s pure, unadulterated comfort food magic: Spinach Artichoke Au Gratin Potatoes! Imagine tender, thinly sliced potatoes swimming in a rich, velvety cheese sauce, studded with the vibrant flavors of sautéed spinach and tangy artichoke hearts. Each spoonful is a warm hug, a symphony of creamy textures and savory notes that dance on your palate. It’s the kind of dish that transforms a simple dinner into a special occasion, perfect for cozy family gatherings, holiday feasts, or whenever you need a little extra warmth and deliciousness in your life. Seriously, the aroma alone as it bakes will have everyone gravitating towards the kitchen, eager for that first golden, bubbly bite!

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Quick Glance

• ⏱️ Prep Time: 30 minutes
• 🍽️ Servings: 8
• 💥 Vibe: Creamy, Cheesy, Irresistible

Jump Ahead

• What You’ll Need
• How to Make Spinach Artichoke Au Gratin Potatoes
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Creating this dish is a delightful journey, and the best part is it uses simple, wholesome ingredients that come together to create something truly spectacular. Here’s what you’ll want to have on hand to make this dreamy casserole a reality:

• 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk (or half-and-half for extra richness)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• Pinch of freshly grated nutmeg
• 1 (10 oz) package frozen chopped spinach, thawed and thoroughly squeezed dry
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 1.5 cups shredded Gruyere cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided

How to Make Spinach Artichoke Au Gratin Potatoes

Let’s get cooking! This recipe is a labor of love, but each step is straightforward and incredibly rewarding.

1. Prep Your Oven & Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Sauté Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
3. Make the Roux: Sprinkle the flour over the garlic butter, whisking constantly for 1-2 minutes to create a smooth paste (a roux). This will thicken our gorgeous sauce!
4. Whisk in Milk: Gradually whisk in the milk, a little at a time, until the sauce is smooth and lump-free. Bring it to a gentle simmer, whisking occasionally, until it thickens to a consistency that coats the back of a spoon.
5. Season the Sauce: Remove from heat. Stir in 1 cup of Gruyere, 1/4 cup of Parmesan, salt, pepper, and nutmeg until the cheeses are melted and the sauce is creamy. Taste and adjust seasonings as needed – this is your flavor base!
6. Add Spinach & Artichokes: Gently fold in the squeezed dry spinach and chopped artichoke hearts into the cheese sauce.
7. Layer the Casserole: Arrange one-third of your thinly sliced potatoes in an even layer in the bottom of the prepared baking dish. Pour about one-third of the spinach-artichoke cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce, creating three layers.
8. Top with More Cheese: Sprinkle the remaining 1/2 cup of Gruyere, 1/4 cup of Parmesan, and all of the mozzarella over the top layer.
9. Bake to Golden Perfection: Cover the baking dish loosely with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are fork-tender and the top is bubbly and beautifully golden brown.
10. Rest and Serve: Let the au gratin rest for 10-15 minutes after removing it from the oven. This allows the sauce to set and makes for easier, cleaner serving. Then, scoop out generous portions and enjoy!

Fun Twists & Serving Ideas

This dish is a star on its own, but a little creativity can make it shine even brighter!

• Bacon Bliss: For a smoky, savory kick, crisp up some bacon, crumble it, and sprinkle it over the top layer of potatoes before baking, or even stir some into the cheese sauce.
• Spicy Swirl: Add a pinch of red pepper flakes to your cheese sauce for a subtle warmth that complements the creamy flavors beautifully.
• Herbaceous Heaven: Fresh herbs like chives, parsley, or thyme chopped and sprinkled in the sauce or as a garnish before serving can add a lovely aromatic lift.
• Protein Power: Turn this side dish into a more robust main by adding cooked, shredded chicken or ham between the layers.
• Lemon Zest Brightness: A tiny bit of freshly grated lemon zest stirred into the sauce just before assembling can really brighten up the flavors and add a wonderful complexity.

Reviews

Emily R. ⭐️⭐️⭐️⭐️⭐️

“I made this for our Sunday dinner, and it was an absolute showstopper! The potatoes were perfectly tender, and that sauce… oh, that sauce! So rich and creamy, with just the right amount of spinach and artichoke. My husband went back for thirds! This is officially a new family favorite.”

Mark T. ⭐️⭐️⭐️⭐️⭐️

“I’m not usually a big fan of au gratin, but this recipe converted me. The flavors are so well balanced, and the crusty cheese top was divine. It felt fancy but was actually quite easy to follow. Highly recommend!”

Sophia K. ⭐️⭐️⭐️⭐️⭐️

“I brought this to a potluck, and it disappeared in minutes! Everyone wanted the recipe. The combo of spinach, artichoke, and those cheesy potatoes is just pure genius. It tasted like it came from a gourmet restaurant. Thank you for this incredible recipe!”

FAQ

Q: Can I prepare Spinach Artichoke Au Gratin Potatoes ahead of time?

A: Yes! You can assemble the entire dish up to one day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, adding an extra 10-15 minutes to the covered baking time if needed.

Q: What kind of potatoes are best for this recipe?

A: Yukon Gold potatoes are wonderful here because they hold their shape well, have a naturally creamy texture, and absorb flavors beautifully. Russet potatoes also work great and will result in a slightly fluffier texture.

Q: How do I store leftovers?

A: Store any leftover au gratin in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.

Q: Can I freeze this dish?

A: While you technically can, potatoes can sometimes get a slightly mealy texture after being frozen and thawed in a cream sauce. For best results, we recommend enjoying it fresh or refrigerating for a few days. If you do freeze, make sure it’s well-wrapped and thaw completely before reheating.

Conclusion

There’s something truly magical about a dish that brings people together, and these Spinach Artichoke Au Gratin Potatoes do just that. With every bubbling, golden-brown bite, you’re not just tasting a delicious combination of ingredients, you’re savoring warmth, comfort, and the joy of home cooking. It’s a recipe that’s destined to become a cherished part of your culinary repertoire, bringing smiles and satisfied sighs to everyone at your table. So go ahead, treat yourself and your loved ones to this incredible creation – your taste buds (and your heart!) will thank you. Happy cooking, my friends!

Recipe Note

For truly irresistible results, ensure your potatoes are sliced as uniformly thin as possible. This allows them to cook evenly and absorb all that glorious cheesy sauce, leading to a perfectly tender texture throughout the dish. A mandoline slicer is a fantastic tool for this, but a sharp knife and a steady hand work just as well!