Introduction: Can a Side Dish Be Creamy, Cheesy, and Packed with Flavor?
Craving a rich, comforting side dish that elevates humble spinach to star status? Spinach Gratin, inspired by Ina Garten’s recipe, combines creamy spinach with a cheesy, golden topping for a crowd-pleasing addition to any meal. Rated 4.7 out of 5 stars from 395 reviews, this easy recipe is perfect for holiday feasts or cozy dinners. Ready to bake a dish that’s both indulgent and veggie-packed? Let’s dive into this delicious recipe!
Overview: Why Spinach Gratin Shines
Spinach Gratin is loved for its creamy texture, savory cheese, and simple preparation. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 45 minutes inactive (spinach thawing), 40 minutes cooking, totaling 1 hour 35 minutes.
- Difficulty Level: Easy—requires sautéing, mixing, and baking, perfect for all skill levels.
- Why It’s Special: Frozen spinach is transformed with a creamy, nutmeg-infused sauce, topped with Parmesan and Gruyere for a bubbly, golden finish. This recipe serves 8, ideal for Thanksgiving, Christmas, or family gatherings.
Perfect as a holiday side or a hearty accompaniment to any main course.
Essential Ingredients
Spinach Gratin uses pantry staples and frozen spinach for a rich, flavorful result. Here’s what you’ll need for 8 servings:
- 4 tablespoons (½ stick) unsalted butter: Sautés onions and forms the sauce base.
- 4 cups chopped yellow onions (2 large): Adds sweet, savory depth.
- ¼ cup all-purpose flour: Thickens the cream sauce.
- ¼ teaspoon grated nutmeg: Provides warm, earthy flavor.
- 1 cup heavy cream: Creates a rich, velvety texture.
- 2 cups milk: Lightens the sauce while keeping it creamy.
- 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages): The hearty, green base.
- 1 cup freshly grated Parmesan cheese: Adds nutty, savory flavor.
- 1 tablespoon kosher salt: Seasons the dish.
- ½ teaspoon freshly ground black pepper: Adds mild spice.
- ½ cup grated Gruyere cheese: Forms a bubbly, golden topping.
Why These Ingredients Matter
- Spinach: Frozen, chopped spinach offers convenience and a hearty texture.
- Cream and Milk: Create a luxurious, creamy sauce.
- Parmesan and Gruyere: Add savory, cheesy richness and a golden crust.
- Nutmeg: Enhances the dish with a subtle, warm spice.
Substitutions and Variations
- Spinach: Use fresh spinach (about 4 pounds, cooked, chopped, and drained) or frozen kale.
- Butter: Swap with plant-based butter for vegan or olive oil for a lighter sauté.
- Flour: Use gluten-free 1:1 flour for gluten-free.
- Heavy Cream: Replace with half-and-half for a lighter sauce or plant-based cream for vegan.
- Milk: Use whole milk, 2%, or plant-based milk (e.g., oat or soy).
- Parmesan: Substitute with Pecorino Romano or nutritional yeast for vegan.
- Gruyere: Swap with Swiss, Fontina, or extra Parmesan; use vegan cheese for vegan.
- Vegan Option: Use plant-based butter, cream, milk, and cheeses (or nutritional yeast).
- Gluten-Free: Use gluten-free flour; ensure all ingredients are gluten-free.
- Flavor Variations:
- Mushroom Spinach Gratin: Add 1 cup sautéed sliced mushrooms to the spinach.
- Bacon Spinach Gratin: Mix in 4 slices cooked, crumbled bacon.
- Spicy Spinach Gratin: Add ¼ teaspoon red pepper flakes with the nutmeg.
- Artichoke Spinach Gratin: Stir in 1 cup chopped canned artichoke hearts.
- Herb Spinach Gratin: Add 1 tablespoon chopped fresh thyme or rosemary.
Step-by-Step Instructions
Making Spinach Gratin is a straightforward process that yields a creamy, cheesy side dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 4 tablespoons butter, 4 cups chopped yellow onions, ¼ cup flour, ¼ teaspoon nutmeg, 1 cup heavy cream, 2 cups milk, 3 pounds frozen spinach (defrosted), 1 cup Parmesan, 1 tablespoon kosher salt, ½ teaspoon black pepper, ½ cup Gruyere.
- Defrost 5 (10-ounce) packages of frozen spinach in the refrigerator overnight or in the microwave (per package instructions).
- Chop 2 large yellow onions (about 4 cups).
- Grate Parmesan and Gruyere cheeses.
Tip: Squeeze spinach thoroughly in a clean kitchen towel to remove excess liquid for a non-watery gratin.
Step 2: Cook the Onions
- Melt 4 tablespoons butter in a heavy-bottomed sauté pan over medium heat.
- Add 4 cups chopped onions and sauté until translucent, about 15 minutes.
Tip: Stir occasionally to prevent browning; cook until soft for a sweet, mellow flavor.
Step 3: Make the Cream Sauce
- Add ¼ cup flour and ¼ teaspoon grated nutmeg to the onions; cook, stirring, for 2 minutes to form a roux.
- Add 1 cup heavy cream and 2 cups milk; cook, stirring, until thickened, about 3-5 minutes.
Tip: Whisk constantly to avoid lumps; the sauce should coat the back of a spoon.
Step 4: Combine with Spinach
- Squeeze as much liquid as possible from the defrosted spinach.
- Add spinach to the cream sauce along with ½ cup grated Parmesan; mix well.
- Season with 1 tablespoon kosher salt and ½ teaspoon black pepper, adjusting to taste.
Tip: Mix thoroughly to evenly distribute the sauce; taste and adjust seasoning if needed.
Step 5: Assemble and Bake
- Preheat the oven to 425°F (218°C).
- Transfer the spinach mixture to a 3-quart baking dish (or 9×13-inch dish).
- Sprinkle with the remaining ½ cup Parmesan and ½ cup grated Gruyere.
- Bake for 20 minutes, until hot, bubbly, and golden on top.
Tip: Spread the mixture evenly; check at 15 minutes to avoid over-browning the cheese.
Step 6: Serve
- Serve hot, about ¾-1 cup per serving.
- Pair with holiday mains like deep-fried turkey, herb-roasted turkey breast, or sides like creamy garlic mashed potatoes.
Tip: Let rest for 5 minutes for easier serving; garnish with extra Parmesan or parsley for flair.
Assembly: Building the Perfect Spinach Gratin
Making Spinach Gratin is all about creating a creamy, cheesy masterpiece. Here’s how to make it shine:
- Spinach: Squeezed dry to ensure a thick, creamy texture.
- Cream Sauce: Combines butter, flour, cream, and milk for a velvety base.
- Cheeses: Parmesan and Gruyere add savory depth and a golden crust.
- Baking: Melds flavors and creates a bubbly, cheesy topping.
Presentation Tips
- Serve in the baking dish for a rustic, family-style look.
- Garnish with a sprinkle of Parmesan, chopped parsley, or a pinch of nutmeg.
- Pair with holiday classics like Thanksgiving stuffing focaccia or old-fashioned apple crisp.
Storage and Make-Ahead Tips
Spinach Gratin is great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; wrap tightly to prevent freezer burn.
- Make-Ahead:
- Assemble (without baking) up to 1 day ahead; cover and refrigerate.
- Prepare spinach and sauce up to 1 day ahead; combine and bake fresh.
- Reheating: Reheat in a 350°F oven, covered, with a splash of milk for 15-20 minutes; uncover for the last 5 minutes to crisp the topping. Alternatively, microwave in short bursts, stirring gently.
- Tip: Add extra cheese or cream when reheating to restore creaminess.
Recipe Variations
Spinach Gratin is versatile and easy to customize. Here are some fun twists:
- Creamy Artichoke Spinach Gratin: Add 1 cup chopped canned artichoke hearts with the spinach.
- Vegan Spinach Gratin: Use plant-based butter, cream, milk, and cheeses (or nutritional yeast).
- Gluten-Free Spinach Gratin: Use gluten-free flour; ensure cheeses are gluten-free.
- Cheesy Spinach Gratin: Add ½ cup shredded mozzarella to the topping.
- Spicy Spinach Gratin: Mix in ½ teaspoon red pepper flakes or a dash of hot sauce.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 300-350 kcal (varies by portion size).
- Protein: Moderate, from cheeses and spinach.
- Fat: High, from butter, cream, and cheeses.
- Carbs: Low to moderate, from flour and onions.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Cheesy Comfort!
Spinach Gratin is the side dish that brings creamy, cheesy, and veggie-packed perfection to every bite. With its rich sauce, tender spinach, and golden cheese topping, it’s perfect for Thanksgiving, Christmas, or any comforting meal. Easy to make with a big flavor payoff, this dish is sure to impress. So, grab your baking dish, whip up this crowd-pleaser, and enjoy a new classic. We’d love to hear how your gratin turns out—share your creations in the comments or on social media!
Print
Spinach Gratin
Description
Craving a rich, comforting side dish that elevates humble spinach to star status? Spinach Gratin, inspired by Ina Garten’s recipe, combines creamy spinach with a cheesy, golden topping for a crowd-pleasing addition to any meal.
Ingredients
Spinach Gratin uses pantry staples and frozen spinach for a rich, flavorful result. Here’s what you’ll need for 8 servings:
- 4 tablespoons (½ stick) unsalted butter: Sautés onions and forms the sauce base.
- 4 cups chopped yellow onions (2 large): Adds sweet, savory depth.
- ¼ cup all-purpose flour: Thickens the cream sauce.
- ¼ teaspoon grated nutmeg: Provides warm, earthy flavor.
- 1 cup heavy cream: Creates a rich, velvety texture.
- 2 cups milk: Lightens the sauce while keeping it creamy.
- 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages): The hearty, green base.
- 1 cup freshly grated Parmesan cheese: Adds nutty, savory flavor.
- 1 tablespoon kosher salt: Seasons the dish.
- ½ teaspoon freshly ground black pepper: Adds mild spice.
- ½ cup grated Gruyere cheese: Forms a bubbly, golden topping.
Why These Ingredients Matter
- Spinach: Frozen, chopped spinach offers convenience and a hearty texture.
- Cream and Milk: Create a luxurious, creamy sauce.
- Parmesan and Gruyere: Add savory, cheesy richness and a golden crust.
- Nutmeg: Enhances the dish with a subtle, warm spice.
Substitutions and Variations
- Spinach: Use fresh spinach (about 4 pounds, cooked, chopped, and drained) or frozen kale.
- Butter: Swap with plant-based butter for vegan or olive oil for a lighter sauté.
- Flour: Use gluten-free 1:1 flour for gluten-free.
- Heavy Cream: Replace with half-and-half for a lighter sauce or plant-based cream for vegan.
- Milk: Use whole milk, 2%, or plant-based milk (e.g., oat or soy).
- Parmesan: Substitute with Pecorino Romano or nutritional yeast for vegan.
- Gruyere: Swap with Swiss, Fontina, or extra Parmesan; use vegan cheese for vegan.
- Vegan Option: Use plant-based butter, cream, milk, and cheeses (or nutritional yeast).
- Gluten-Free: Use gluten-free flour; ensure all ingredients are gluten-free.
- Flavor Variations:
- Mushroom Spinach Gratin: Add 1 cup sautéed sliced mushrooms to the spinach.
- Bacon Spinach Gratin: Mix in 4 slices cooked, crumbled bacon.
- Spicy Spinach Gratin: Add ¼ teaspoon red pepper flakes with the nutmeg.
- Artichoke Spinach Gratin: Stir in 1 cup chopped canned artichoke hearts.
- Herb Spinach Gratin: Add 1 tablespoon chopped fresh thyme or rosemary.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 4 tablespoons butter, 4 cups chopped yellow onions, ¼ cup flour, ¼ teaspoon nutmeg, 1 cup heavy cream, 2 cups milk, 3 pounds frozen spinach (defrosted), 1 cup Parmesan, 1 tablespoon kosher salt, ½ teaspoon black pepper, ½ cup Gruyere.
- Defrost 5 (10-ounce) packages of frozen spinach in the refrigerator overnight or in the microwave (per package instructions).
- Chop 2 large yellow onions (about 4 cups).
- Grate Parmesan and Gruyere cheeses.
Tip: Squeeze spinach thoroughly in a clean kitchen towel to remove excess liquid for a non-watery gratin.
Step 2: Cook the Onions
- Melt 4 tablespoons butter in a heavy-bottomed sauté pan over medium heat.
- Add 4 cups chopped onions and sauté until translucent, about 15 minutes.
Tip: Stir occasionally to prevent browning; cook until soft for a sweet, mellow flavor.
Step 3: Make the Cream Sauce
- Add ¼ cup flour and ¼ teaspoon grated nutmeg to the onions; cook, stirring, for 2 minutes to form a roux.
- Add 1 cup heavy cream and 2 cups milk; cook, stirring, until thickened, about 3-5 minutes.
Tip: Whisk constantly to avoid lumps; the sauce should coat the back of a spoon.
Step 4: Combine with Spinach
- Squeeze as much liquid as possible from the defrosted spinach.
- Add spinach to the cream sauce along with ½ cup grated Parmesan; mix well.
- Season with 1 tablespoon kosher salt and ½ teaspoon black pepper, adjusting to taste.
Tip: Mix thoroughly to evenly distribute the sauce; taste and adjust seasoning if needed.
Step 5: Assemble and Bake
- Preheat the oven to 425°F (218°C).
- Transfer the spinach mixture to a 3-quart baking dish (or 9×13-inch dish).
- Sprinkle with the remaining ½ cup Parmesan and ½ cup grated Gruyere.
- Bake for 20 minutes, until hot, bubbly, and golden on top.
Tip: Spread the mixture evenly; check at 15 minutes to avoid over-browning the cheese.
Step 6: Serve
- Serve hot, about ¾-1 cup per serving.
- Pair with holiday mains like deep-fried turkey, herb-roasted turkey breast, or sides like creamy garlic mashed potatoes.
Tip: Let rest for 5 minutes for easier serving; garnish with extra Parmesan or parsley for flair.
FAQs
1. Why is my gratin watery?
Excess liquid in the spinach can cause this; squeeze spinach thoroughly before adding.
2. Can I use fresh spinach?
Yes, cook 4 pounds fresh spinach, chop, and squeeze dry; reduce milk slightly if needed.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour for a gluten-free version.
4. Why is my sauce lumpy?
Insufficient whisking or adding milk too quickly can cause lumps; whisk constantly and add milk gradually.
5. Can I make this in advance?
Yes, assemble up to 1 day ahead; bake fresh for the best texture.
6. What are the health benefits of this dish?
Spinach provides fiber, vitamins, and minerals; high in fat from cream and cheese, so enjoy in moderation.