Creamy Spinach Gratin

Name: Creamy Spinach Gratin
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Yield: 8 -10 servings as a side dish
Ingredients: 4 4 tablespoons butter; 4 4 cups minced yellow onions; 2 2 cloves garlic; ¼ ¼ cup flour; ¼ ¼ teaspoon grated nutmeg; 1 1 cup heavy cream; 2 2 cups milk; 3 3 pounds frozen chopped spinach; 1 1 cup freshly grated Parmesan or Parmigiano Reggiano cheese; 1 1 tablespoon kosher salt; ½ ½ teaspoon freshly ground black pepper; ½ ½ cup grated gruyere

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
44 mins
Servings
8 -10 servings as a side dish
Calories
358 kcal
Course
Side Dish
Cuisine
American

Creamy Spinach Gratin

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

4 4 tablespoons butter
4 4 cups minced yellow onions about 2 large onions
2 2 cloves garlic finely minced
¼ ¼ cup flour
¼ ¼ teaspoon grated nutmeg
1 1 cup heavy cream
2 2 cups milk
3 3 pounds frozen chopped spinach defrosted (5 (10-ounce) packages)
1 1 cup freshly grated Parmesan or Parmigiano Reggiano cheese
1 1 tablespoon kosher salt or 1/2 tablespoon table salt
½ ½ teaspoon freshly ground black pepper
½ ½ cup grated gruyere Swiss or Parmesan cheese

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Instructions

Preheat the oven to 425 degrees F.
Melt the butter in a large skillet (12-inch) over medium heat. Add the onions and saute until translucent, about 10 minutes. Add the garlic and sauté until fragrant, about 2 more minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook, stirring often and quickly, until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with the salt and pepper.
Transfer the spinach to a 9X13-inch or similar sized baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere (or Swiss or Parmesan, if using) on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Notes

Liquid: it is really important to squeeze as much liquid from the spinach as possible or the gratin will be watery. The best method I’ve found is to put the spinach in a large dishtowel, roll up the towel, and twist the ends to wring out the liquid. Use those muscles and get rid of all the water!

Nutrition Information

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Serving 1 Serving Calories 358kcal (18%) Carbohydrates 22g (7%) Protein 17g (34%) Fat 24g (37%) Saturated Fat 15g (75%) Cholesterol 76mg (25%) Sodium 1317mg (55%) Fiber 6g (24%) Sugar 8g (16%)