Name: Creamed Spinach Gratin Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 ½ cups whole milk; ½ cup heavy cream; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon nutmeg; 1 cup Gruyère cheese, shredded; ¼ cup Parmesan cheese, grated; 20 ounces frozen chopped spinach, thawed and well squeezed dry; ½ cup panko breadcrumbs; ¼ cup Parmesan cheese, grated; 1 tablespoon olive oil

If you’re anything like me, finding a side dish that’s both cozy and a little fancy can be a game-changer. This Creamed Spinach Gratin Recipe checks all those boxes—it’s creamy, cheesy, and topped with a crispy golden breadcrumb crust that my family absolutely adores. Whether you’re jazzing up a weeknight dinner or looking for a show-stopping holiday side, this recipe will quickly become one of your favorites. Trust me, once you try it, you’ll wonder why you didn’t make creamed spinach like this sooner!

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Why You’ll Love This Recipe

Rich, Creamy Texture: The combination of whole milk, heavy cream, and Gruyère cheese creates an indulgently smooth sauce that clings to every spinach leaf.
Crunchy, Golden Topping: The panko and Parmesan breadcrumb crust bakes up crisp, adding a satisfying contrast to the creamy base.
Comfort Food Made Easy: With simple ingredients and straightforward steps, you’ll have it ready in under an hour—even on busy days.
Crowd-Pleaser: Every time I’ve brought this to a gathering, it disappears quickly—guaranteed to impress your guests.

A white plate holds a serving of creamy spinach casserole topped with a golden, crumbly breadcrumb layer. The spinach mixture looks soft and green, mixed with a white creamy sauce. The golden crumbs are spread unevenly on top, adding a crunchy texture contrast to the smooth spinach below. A gold fork rests on the right side of the plate, its tines partly buried in the food. The plate sits on a white marbled surface, with a blue cloth casually placed in the background. Photo taken with an iphone --ar 2:3 --v 7 - Creamed Spinach Gratin, cheesy creamed spinach side dish, crispy breadcrumb spinach casserole, easy creamed spinach recipe, holiday side dishes

Ingredients You’ll Need

Each ingredient in this Creamed Spinach Gratin Recipe plays a special role in building flavor and texture. Using good-quality cheese and really squeezing out the spinach makes a huge difference in the final dish.

Flat lay of fresh whole butter sticks, one small yellow onion with papery skin, two whole brown garlic bulbs with cloves intact, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of heavy cream, fresh coarse sea salt crystals, whole black peppercorns scattered, whole nutmeg with textured brown shell, a small white ceramic bowl of shredded Gruyère cheese, a small white ceramic bowl of grated Parmesan cheese, a bundle of fresh raw spinach leaves, a small white ceramic bowl of golden panko breadcrumbs, a small white ceramic bowl of golden olive oil, all arranged symmetrically and proportionally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamed Spinach Gratin, cheesy creamed spinach side dish, crispy breadcrumb spinach casserole, easy creamed spinach recipe, holiday side dishes

Butter: Adds richness and helps soften the onion to build flavor.
Onion: Finely chopped for sweetness and depth without overpowering.
Garlic: Just a touch gives a lovely aroma and savory note.
All-purpose flour: Creates the base for the creamy sauce without lumps.
Whole milk: The main liquid component delivering subtle creaminess.
Heavy cream: Boosts richness and silky texture.
Salt: Enhances all the flavors—don’t skip it!
Freshly ground black pepper: Adds just the right amount of mild spice.
Nutmeg: A classic touch that elevates creamed spinach with warmth.
Gruyère cheese: Melts beautifully for a lush, nutty flavor in the sauce.
Parmesan cheese: Half goes into the sauce, half into the breadcrumb topping for savory sharpness.
Frozen chopped spinach: Thaw, squeeze dry, and you’re set for the green star of the dish.
Panko breadcrumbs: For a delightful crunchy crust.
Olive oil: Helps brown the breadcrumb topping evenly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of tweaking this dish depending on the occasion or who’s coming to dinner. This recipe is flexible, so feel free to make it your own!

Cheese Swap: I’ve tried cheddar and fontina in place of Gruyère with delicious results, especially if you want a sharper or mellower flavor.
Make it Vegan: Use dairy-free milk and cream alternatives, vegan butter, and a plant-based cheese substitute—just be sure the sauce thickens nicely.
Extra Veggies: For a twist, sauté mushrooms or add caramelized leeks along with the spinach for more depth.
Spice it Up: A pinch of cayenne or smoked paprika gives a subtle kick that wakes up the creaminess.

How to Make Creamed Spinach Gratin Recipe

Step 1: Sauté the onions and garlic to build flavor

Start by melting your butter in a large skillet over medium heat—the fragrant base for this dish. Add the finely chopped onion and cook for about 3 to 4 minutes until soft and translucent. Toss in the minced garlic and cook for just 30 seconds; you want that fresh garlic aroma but not burnt bits. This step is key because it layers in sweetness and depth that really shines through in the final gratin.

Step 2: Whisk in flour and slowly add the liquids

Sprinkle the flour over the softened onions and garlic, then whisk continuously for about a minute—this cooks off the raw flour taste and creates a roux. Slowly pour in the whole milk while whisking to avoid lumps. Once it’s smooth, add heavy cream, salt, pepper, and freshly grated nutmeg. Let this simmer for 3 to 4 minutes, stirring often, until it thickens slightly into a luscious sauce. This part can feel delicate, but patience pays off with such creamy results.

Step 3: Stir in the cheeses and spinach

Turn the heat to low and mix in the Gruyère cheese and half the Parmesan, stirring until melted and smooth. Now fold in your thawed and well-squeezed spinach—this avoids watery sauce, which is something I’ve learned the hard way! Give it a taste and adjust salt or pepper if needed here before moving on.

Step 4: Bake until bubbly and golden on top

Transfer the mixture into your prepared baking dish. In a small bowl, combine panko breadcrumbs with the remaining Parmesan and olive oil, then sprinkle evenly over the creamed spinach. Pop it in the preheated 400°F oven for about 20 to 25 minutes. You’re looking for bubbling edges and a beautiful golden crust on top. I find that the aroma wafting through the kitchen is the best countdown timer!

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Pro Tips for Making Creamed Spinach Gratin Recipe

Squeeze Your Spinach Well: Waterlogged spinach ruins the creaminess; I press it with paper towels or a clean kitchen towel until it’s dry as a bone.
Make a Smooth Roux: Whisk the flour in well and don’t rush adding the milk—slow pouring keeps lumps at bay.
Use Quality Cheese: Gruyère is my go-to for meltiness and flavor, but fresh Parmesan enhances that cheesy kick.
Watch the Breadcrumbs: Drizzle olive oil evenly before baking to ensure a perfectly crunchy topping instead of a dry one.

How to Serve Creamed Spinach Gratin Recipe

A white round plate holds a serving of spinach mixed with creamy sauce, creating a thick, uneven base layer with green and white colors. On top, a golden brown crumbly topping spreads unevenly, giving a crunchy texture contrast. A shiny gold fork rests on the right side of the plate, partially touching the dish. The plate sits on a white marbled surface, with a folded blue cloth in the background. Photo taken with an iphone --ar 2:3 --v 7 - Creamed Spinach Gratin, cheesy creamed spinach side dish, crispy breadcrumb spinach casserole, easy creamed spinach recipe, holiday side dishes

Garnishes

I usually keep garnishes simple so they don’t compete with the rich gratin. A sprinkle of additional freshly grated Parmesan on top just before serving adds a sharp pop, and a few slivers of toasted almonds bring a little crunch and elegance.

Side Dishes

This creamed spinach gratin pairs beautifully with roasted meats like a juicy prime rib or crispy roast chicken, and creamy mashed potatoes are a classic compliment. For a lighter meal, serve alongside a crisp green salad with vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I love serving this dish in individual small gratin ramekins—they look so pretty, and everyone gets their own bubbling treasure. You can also sprinkle some fresh herbs like thyme or chives right before serving for a pop of color and freshness.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored covered in the fridge for up to 3 days. I find it’s best to cool the gratin completely and then cover it tightly with foil or plastic wrap to keep the crumb topping as crisp as possible.

Freezing

I’ve frozen this gratin without issue by preparing it fully (except baking), then wrapping tightly and placing it in the freezer. To reheat, thaw overnight in the fridge and then bake until bubbly. The texture holds up well through freezing, making it a great make-ahead option.

Reheating

To reheat leftovers, I cover the baking dish loosely with foil and pop it in a 350°F oven for about 15 minutes until warmed through. Then I remove the foil to crisp the topping again for the last 5 minutes. It tastes almost as good as freshly baked!

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! You’ll need about 2 pounds of fresh spinach to match the frozen amount. Cook it down in a pan until wilted, then squeeze out all excess moisture before adding to the sauce. The key is making sure the spinach isn’t watery to avoid a thin sauce.
What if I don’t have Gruyère cheese? Can I substitute?

Yes! Swiss cheese is the closest substitute and melts well. You can also try fontina or mozzarella for different but tasty melty textures. Just keep in mind the flavor will vary slightly.
How do I prevent the topping from burning?

Drizzling olive oil evenly over the breadcrumbs before baking helps them brown nicely but not burn. Also, keep an eye on the gratin during the last few minutes of baking and cover loosely with foil if it’s browning too fast.
Can I make this recipe dairy-free?

Yes! Use a dairy-free butter substitute and plant-based milk and cream alternatives (like oat or cashew cream). Nutritional yeast can replace the cheese flavors, though the texture will be less rich. Experiment and adjust seasoning to taste.

Final Thoughts

I absolutely love how this Creamed Spinach Gratin Recipe turns out every single time. It’s one of those dishes that feels special but is surprisingly easy to pull off, and it blends comfort with a touch of elegance in every bite. I remember first making this for a holiday dinner and watching it disappear from the table—it was such a joy to share something homemade that everyone genuinely enjoyed. Give it a try; I promise this creamed spinach will become your new favorite side in no time.