Description
Creamed Spinach Gratin is a rich and comforting holiday side dish featuring tender spinach enveloped in a silky cheese sauce, topped with a golden, crispy breadcrumb layer. Perfectly baked to create a creamy interior with a crunchy topping, this gratin combines Gruyère and Parmesan cheeses for depth of flavor and is an easy yet elegant addition to any festive meal.
Ingredients
Scale
Spinach Mixture
- 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
Topping
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 °F (200 °C). Lightly butter or spray a medium baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create Roux and Sauce: Sprinkle the flour over the sautéed onions and garlic, whisking continuously for about 1 minute to cook out the raw flour taste. Gradually pour in the whole milk while whisking to avoid lumps, making a smooth béchamel base. Add the heavy cream, salt, pepper, and nutmeg. Cook for 3 to 4 minutes, stirring frequently until the sauce thickens slightly.
- Add Cheese and Spinach: Stir in the shredded Gruyère and ¼ cup grated Parmesan until fully melted and the sauce is creamy. Fold in the well-drained chopped spinach, mixing until evenly incorporated. Taste and adjust seasoning if necessary.
- Assemble Gratin: Transfer the spinach mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, combine the panko breadcrumbs, remaining ¼ cup grated Parmesan, and olive oil. Mix well to coat the breadcrumbs, then sprinkle the mixture evenly over the spinach.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the topping turns golden brown and the spinach mixture is bubbling around the edges.
Notes
- This gratin pairs beautifully with roasted meats or can be enjoyed as a decadent vegetarian main when served alongside crusty bread.
- For a richer sauce, you can substitute some of the whole milk with heavy cream.
- Be sure to squeeze the thawed spinach very dry to prevent excess liquid from making the gratin watery.
- Panko breadcrumbs provide a light, crispy topping, but you can substitute regular breadcrumbs if needed.
- To make this dish gluten-free, use gluten-free flour and gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 621 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 70 mg
