This Creamed Spinach Gratin is a luxuriously rich and comforting side dish that’s perfect for any occasion. With its tender spinach enveloped in a velvety cheese sauce and topped with a golden, bubbly crust, it’s sure to become a favorite. It’s a wonderfully decadent way to enjoy a classic flavor combination, making any meal feel special.
Imagine this decadent dish, bubbling hot from the oven, with a perfectly golden-brown cheese topping, ready to be scooped and savored.
Recipe Details
Flavor Profile: Savory, cheesy, subtly herbaceous
Texture: Creamy and tender spinach with a delightful cheesy crust
Total Active Time: Approximately 30 minutes
Bake Time: 15 minutes
Difficulty: Easy
What You’ll Need
This elegant gratin is built upon tender fresh spinach, a luscious dairy base made from whole milk and heavy cream, aromatic shallots and garlic, and a generous blend of savory Romano and Gruyere cheeses, all brought together with a touch of flour for thickening.
Ingredient Notes
- Fresh Spinach – Using fresh spinach gives the best texture and flavor, as it wilts down beautifully into the sauce.
- Butter – Unsalted butter is ideal for controlling the saltiness of the dish.
- Shallot – Shallots offer a milder, sweeter onion flavor compared to regular onions, which is perfect for this creamy dish.
- Garlic – Freshly minced garlic adds a wonderful aromatic depth.
- Flour – All-purpose flour acts as our thickening agent, helping to create a smooth, velvety sauce.
- Kosher Salt – Kosher salt has a cleaner taste and is easier to control than table salt. Adjust to your preference.
- Pepper – Freshly ground black pepper adds a gentle warmth. White pepper can be used for a slightly different subtle spice.
- Ground Nutmeg – A tiny pinch of nutmeg enhances the creamy, cheesy flavors without being overpowering.
- Whole Milk – Provides a good base for our sauce.
- Heavy Cream – Adds richness and a luxurious mouthfeel to the cream sauce.
- Romano Cheese – Offers a sharp, salty tang that complements the spinach.
- Gruyere Cheese – Brings a nutty, slightly sweet complexity that melts beautifully.
Add-ins and Substitutions
- Cheese Swap – If you don’t have Romano, good quality grated Parmesan cheese is an excellent substitute. For Gruyere, Swiss or Emmental cheeses will also work beautifully, offering a similar nutty flavor.
- A Little Kick – For a subtle hint of heat, add a pinch of red pepper flakes along with the salt and pepper.
- Garlic Lover’s Dream – If you’re a big garlic fan, feel free to add an extra clove or two when sautéing the shallots.
How to Make Creamed Spinach Gratin
This delightful gratin comes together with simple steps, resulting in a dish that feels truly special.
- Prep the Spinach: Begin by preheating your oven to 425°F (220°C). In a pot of salted boiling water, cook the fresh spinach for just one minute. Immediately drain it and plunge it into cold water to stop the cooking. Once cooled, squeeze out as much excess liquid as possible. Finely chop the spinach and set it aside. This step ensures your gratin isn’t watery.
- Build the Sauce Base: In a large skillet, melt the butter over medium heat. Add the finely diced shallot and sauté until it’s softened and translucent, about 3–5 minutes. Stir in the minced garlic and cook until fragrant, just about 30 seconds, being careful not to burn it.
- Thicken the Sauce: Whisk in the flour, kosher salt, pepper, and ground nutmeg. Cook for a minute or two, stirring constantly, to cook out the raw flour taste.
- Create the Creamy Sauce: Gradually whisk in the whole milk and heavy cream. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered, stirring occasionally, for about 10 minutes, or until the sauce has thickened to a lovely, creamy consistency.
- Incorporate Flavors: Remove the skillet from the heat. Stir in the chopped spinach, half of the grated Romano cheese, and half of the grated Gruyere cheese. Taste and adjust the seasoning with more salt and pepper if needed.
- Bake to Perfection: Pour the spinach mixture into a pie dish or a small baking dish. Sprinkle the remaining Romano and Gruyere cheeses evenly over the top.
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Golden and Bubbly: Place the dish in the preheated oven and bake for 15 minutes, or until the top is golden brown and the edges are bubbling merrily. If you desire a more deeply browned top, you can briefly broil it for the last minute, watching it very closely to prevent burning.
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Pro Tip: Squeezing out all the excess water from the spinach is a crucial step to prevent a watery gratin. Make sure it’s as dry as possible before adding it to the sauce.
Recipe Tips
- Don’t Overcook the Spinach: Boiling the spinach for just one minute is enough to wilt it for easy chopping and processing.
- Gentle Simmer: When simmering the sauce, a gentle simmer is key to allow it to thicken without scorching. Stirring occasionally helps ensure even cooking.
- Watch the Broiler: If you choose to broil, keep a very close eye on your gratin, as it can go from perfectly golden to burnt in a matter of seconds.
- Seasoning is Key: Taste your sauce before transferring it to the baking dish. Adjusting salt and pepper at this stage ensures a perfectly seasoned final dish.
FAQs
- Can I use frozen spinach instead of fresh? While fresh spinach is recommended for the best texture, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much water as humanly possible before chopping and adding it to the sauce. You might need a bit more to get the same volume.
- What kind of baking dish is best? A standard pie dish or a small 8×8 inch baking dish works wonderfully. You want something that will allow the gratin to heat through evenly and get that lovely bubbly top.
- Can I make this ahead of time? Yes, you can prepare the spinach and sauce mixture ahead of time, store it in the refrigerator, and then top with cheese and bake just before serving.
Serving Suggestions
This Creamed Spinach Gratin is a wonderfully versatile side dish that pairs beautifully with a variety of main courses.
- Serve it alongside a perfectly roasted chicken or a tender steak for an elegant dinner.
- It makes a fantastic accompaniment to pan-seared fish or salmon.
- For a vegetarian meal, pair it with crusty bread and a fresh, vibrant salad.
- It’s also a classic addition to holiday meals and special brunches.
Make This Recipe in Advance
You can absolutely make parts of this Creamed Spinach Gratin ahead of time to simplify your day.
- Prep Ahead: The chopped spinach can be blanched, squeezed, and chopped a day in advance and stored in an airtight container in the refrigerator. The sauce can also be made up to the point of adding the spinach and cheeses, then refrigerated.
- Assembly and Baking: When ready to serve, reheat the sauce gently if needed, stir in the spinach and cheeses, transfer to your baking dish, top with the remaining cheeses, and bake as directed. It might take a few extra minutes to heat through if starting from cold.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven or microwave.
Creamed Spinach Gratin
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
This Creamed Spinach Gratin is a luxuriously rich and comforting side dish that’s perfect for any occasion. With its tender spinach enveloped in a velvety cheese sauce and topped with a golden, bubbly crust, it’s sure to become a favorite.
Ingredients
16 ounces fresh spinach
4 tablespoons butter
1 medium shallot (finely diced)
2 garlic cloves (minced)
3 tablespoons flour
1/2 teaspoon kosher salt or to taste
1/4 teaspoon pepper or to taste
Pinch ground nutmeg
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup grated Romano cheese
1/2 cup grated Gruyere cheese
Instructions
Preheat your oven to 425°F (220°C).
Boil fresh spinach in salted water for one minute, then drain, cool with cold water, and squeeze out excess liquid. Chop the spinach and set aside.
Melt butter in a large skillet over medium heat, then sauté finely diced shallots until softened.
Stir in minced garlic until fragrant, then whisk in flour, salt, pepper, and nutmeg. Cook for a minute or two, then slowly add milk and cream, bringing to a gentle boil.
Simmer uncovered, stirring occasionally, until the sauce thickens for about 10 minutes.
Remove from heat, stir in the chopped spinach, half of the Romano, and half of the Gruyere cheese. Adjust seasoning as needed.
Transfer the mixture to a pie dish or small baking dish, top with the remaining cheeses, and bake for 15 minutes, or until bubbly and golden brown, broiling briefly if needed.
Notes
Using fresh spinach gives the best texture and flavor, as it wilts down beautifully into the sauce.
Unsalted butter is ideal for controlling the saltiness of the dish.
Shallots offer a milder, sweeter onion flavor compared to regular onions, which is perfect for this creamy dish.
Freshly minced garlic adds a wonderful aromatic depth.
All-purpose flour acts as our thickening agent, helping to create a smooth, velvety sauce.
Kosher salt has a cleaner taste and is easier to control than table salt. Adjust to your preference.
Freshly ground black pepper adds a gentle warmth. White pepper can be used for a slightly different subtle spice.
A tiny pinch of nutmeg enhances the creamy, cheesy flavors without being overpowering.
Provides a good base for our sauce.
Adds richness and a luxurious mouthfeel to the cream sauce.
Offers a sharp, salty tang that complements the spinach.
Brings a nutty, slightly sweet complexity that melts beautifully.
If you don’t have Romano, good quality grated Parmesan cheese is an excellent substitute. For Gruyere, Swiss or Emmental cheeses will also work beautifully, offering a similar nutty flavor.
For a subtle hint of heat, add a pinch of red pepper flakes along with the salt and pepper.
If you’re a big garlic fan, feel free to add an extra clove or two when sautéing the shallots.
Squeezing out all the excess water from the spinach is a crucial step to prevent a watery gratin. Make sure it’s as dry as possible before adding it to the sauce.
Boiling the spinach for just one minute is enough to wilt it for easy chopping and processing.
When simmering the sauce, a gentle simmer is key to allow it to thicken without scorching. Stirring occasionally helps ensure even cooking.
If you choose to broil, keep a very close eye on your gratin, as it can go from perfectly golden to burnt in a matter of seconds.
Taste your sauce before transferring it to the baking dish. Adjusting salt and pepper at this stage ensures a perfectly seasoned final dish.
While fresh spinach is recommended for the best texture, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much water as possible before chopping and adding it to the sauce. You might need a bit more to get the same volume.
A standard pie dish or a small 8×8 inch baking dish works wonderfully. You want something that will allow the gratin to heat through evenly and get that lovely bubbly top.
Yes, you can prepare the spinach and sauce mixture ahead of time, store it in the refrigerator, and then top with cheese and bake just before serving.
The chopped spinach can be blanched, squeezed, and chopped a day in advance and stored in an airtight container in the refrigerator. The sauce can also be made up to the point of adding the spinach and cheeses, then refrigerated.
When ready to serve, reheat the sauce gently if needed, stir in the spinach and cheeses, transfer to your baking dish, top with the remaining cheeses, and bake as directed. It might take a few extra minutes to heat through if starting from cold.
Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
