Creamy Havarti Potato & Spinach Bake
🧀 Havarti & Creamy
⚖️ Comfort with Balance
🥛 Adaptable Dairy Options
Creamy Havarti Potato & Spinach Bake
A cosy, oven-baked classic with a gourmet twist — layers of thinly sliced potatoes, baby spinach and silky Havarti, baked in a light, creamy sauce until bubbling and golden on top. Perfect for Sunday lunch, family dinners, or as a star side dish on your table.
Prep time
15 minutes
Cook time
40 minutes
Total
55 minutes
Difficulty
Medium
Serves:
4
Ingredients
- 800 g floury potatoes, thinly sliced
- 150 g Havarti, grated or thinly sliced
- 80 g baby spinach, roughly chopped
- 1 small onion, finely sliced
- 2 cloves garlic, finely chopped
- 250 ml cream (or half cream, half milk)
- 1 tbsp butter (for greasing & sautéing)
- 1 tbsp olive oil
- 0.5 tsp sea salt (to taste)
- 0.25 tsp cracked black pepper
- 0.25 tsp ground nutmeg (optional)
Optional finishing touches
- 20 g grated hard cheese (like aged Gouda or Parmesan) for extra golden top
- 1 tbsp chopped fresh parsley or chives, to serve
Preparation
- Preheat your oven to 190°C (or 180°C fan). Lightly grease a medium baking dish with a little butter or olive oil.
- In a small pan, heat the butter and olive oil over low–medium heat. Sauté the sliced onion and garlic for 3–4 minutes until soft and fragrant, but not browned.
- In a jug, whisk together the cream (or cream and milk) with salt, pepper and nutmeg. Taste and adjust seasoning if needed.
- Layer half of the potato slices in the base of the baking dish. Scatter over half the baby spinach, half the sautéed onion and garlic, and half the Havarti.
- Repeat with the remaining potatoes, spinach, onion and Havarti to create a second layer. Gently pour the cream mixture over the top, letting it settle down between the layers.
- If using, sprinkle grated hard cheese over the top for a deep golden crust. Cover loosely with foil and bake for around 25 minutes.
- Remove the foil and bake for another 15–20 minutes, or until the potatoes are tender when pierced with a knife and the top is bubbling and golden.
- Rest the bake for 5–10 minutes before serving. Finish with fresh herbs and serve as a main with salad, or as a rich side dish alongside roast meats or grilled vegetables.
If you have Havarti & bake left over…
- Cool leftovers completely, then cover the baking dish or transfer portions to an airtight container.
- Store in the fridge between +4°C and +7°C and enjoy within 2–3 days.
- Reheat portions in the oven or air fryer until piping hot; add a splash of milk or cream if it looks a little dry.
- Use leftover Havarti slices in toasties, wraps, on top of roasted veg, or grated into scrambled eggs the next morning.
- For longer storage, grate any extra Havarti and freeze in small bags for quick use in future bakes or pasta dishes.
Nutrition & Health Info (per serving)
Values are estimated for one portion out of four, using potatoes, cream, baby spinach and approximately 40 g Havarti. Actual values may vary with ingredient brands and portion sizes.
Calories
420 kcal
Protein
15 g
Carbohydrates
38 g
Sugars
4 g
Fat
23 g (of which saturates ~13 g)
Fibre
4 g
Salt
1.2 g
Calcium
~350 mg
Health-conscious tips
- Swap some cream for milk or stock to lighten the bake while keeping it creamy.
- Keep cheese to around 40 g per serving if you’re mindful of saturated fat.
- Add extra spinach or a side salad for more fibre, colour and volume on the plate.
- Balance your day by pairing this comforting dish with lighter meals before or after.
- Use olive oil sparingly and rely on the cream and Havarti for richness so the dish doesn’t feel too heavy.
Product Snapshot — Havarti
- Cheese type: Semi-soft cow’s milk cheese with a creamy, mild flavour.
- Flavour: buttery, gentle and slightly tangy — perfect for family-friendly dishes.
- Texture: smooth, melt-friendly and ideal for baking or layering.
- Best for: bakes, gratins, toasties, burgers, pasta, and cheesy vegetable dishes.
- Origin: European Havarti, imported as whole blocks and cut & packed in NZ (Global Cheese Boutique).