Truffle & Spinach Potato Gratin made with MAGGI® Truffle Seasoning

truffle spinach potato gratin dish plated

Brand
Number of servings

10

Elevate your side dish offering with our Truffle & Spinach Potato Gratin - a modern twist on a pub classic that brings depth, richness, and a touch of luxury to your menu. Crafted with Maris Piper potatoes, fresh spinach, and our signature MAGGI® Truffle Seasoning, this gratin delivers a velvety texture and bold umami flavour that pairs beautifully with grilled meats or seasonal mains. The combination of semi-skimmed milk and single cream ensures a perfectly balanced finish, while the truffle infusion adds a gourmet edge that resonates with today’s discerning diners.  

For any independent pub wanting to stand out and offer a memorable dining experience, this potato gratin is more than just a side dish. It's part of our Pub & Bar Menu Ideas. The key is the touch of MAGGI® Truffle Seasoning, which adds a gourmet aroma and flavour. This turns a simple side into a luxurious dish that guests will love.  

The real strength of this gratin is how versatile and appealing it is to everyone. Whether you're carefully putting together a comforting autumn menu, planning impressive festive specials, or just want a dependable dish that always tastes great and looks amazing, this is perfect. It makes any main course better, pleases lots of different tastes, and most importantly, it has that 'wow' factor that makes customers want to come back. 

Ingredients

MAGGI® Truffle Flavour Seasoning

For the potatoes:

2kg maris piper potatoes, peeled and thinly sliced
500ml semi-skimmed milk
500ml single cream
20g MAGGI® Truffle Seasoning
800g fresh spinach

Preparation

1

To make: Peel the potatoes and slice them evenly.
2

In a medium saucepan, combine the milk, cream, and MAGGI® Truffle Flavour Seasoning. Bring to a gentle simmer.
3

Place the spinach in a large colander, pour over boiling water to wilt. Allow to cool slightly, then squeeze out as much excess water as possible.
4

Layer potatoes, then spinach, then more potatoes in an ovenproof dish and pour over the hot cream mixture.
5

Bake for 1 hour at 170°C, or until the potatoes are cooked and the top is golden.

NUTRITIONAL INFORMATION
PORTION INFORMATION

TYPICAL VALUES	Per 100g	Per serve	Reference Intake	% RI*
Energy	543 kJ 129 kcal	1353 kJ 322 kcal	8400 kJ 2000 kcal	16%
Fat	4.5g	11.2g	70	16%
of which: saturates	2.7g	6.7g	20	34%
Carbohydrate	17.3g	43.2g	260	17%
of which: sugars	2.5g	6.3g	90	7%
Fibre	2.4g	6.0g	-	-
Protein	3.7g	9.2g	50	18%
Sodium	0.45g	1.04g	2.4	43%
Salt	0.27g	0.68g	6	11%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

Fat

Saturates

Sugars

Salt

1353 kJ

322 kcal

11.2g

6.7g

6.3g

0.68g

16%*

34%*

7%*

11%*

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

What are some common potato gratin mistakes? 

Common potato gratin mistakes often stem from undercooking, which leaves potatoes unpleasantly hard, or using the wrong variety, where medium-starch options like Maris Piper are ideal for texture.  

Another frequent error is excessive liquid, leading to a soupy result; instead, the liquid should just barely cover the potatoes. Lastly, inadequate seasoning is a major pitfall, as depth of flavour requires careful, layered application throughout the dish. 

What's the secret to perfect potatoes au gratin? 

The secret to perfect potatoes au gratin lies in meticulous layering of thinly and uniformly sliced (2-3mm), appropriate medium-starch potato varieties like Maris Piper or Desiree, which provide structure and starch. This is combined with a properly seasoned, rich cream or béchamel sauce, aggressively flavoured before baking, allowing the potatoes to absorb its depth.  

Finally, slow baking at a moderate temperature ensures the potatoes fully cook, absorb the liquid, and meld beautifully, resulting in a cohesive, deeply flavoured gratin with a desirable golden crust. 

What's the difference between scalloped potatoes and potato gratin? 

The primary distinction between scalloped potatoes and potato gratin traditionally lies in the inclusion of cheese; gratin always features a cheesy topping or layers to create that signature golden crust, while scalloped potatoes typically forgo it. Although both dishes use sliced potatoes and a creamy sauce, gratin often employs a richer béchamel base, whereas scalloped potatoes tend to utilise a simpler milk or cream sauce. Ultimately, the addition of cheese in a gratin significantly contributes to its distinctive texture, flavour profile, and the characteristic browned 'au gratin' finish. 

Truffle & Spinach Potato Gratin made with MAGGI® Truffle Seasoning

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