Creamy Spinach Gratin

Why You’ll Love This Recipe

This gratin takes simple spinach to luxurious heights. The creamy béchamel-style base combined with melted cheese creates a luscious texture and deeply savory flavor. It’s a fantastic way to serve greens in a way that even picky eaters will enjoy. Plus, it’s easy to make ahead and bakes beautifully every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen spinach, chopped and drained
• Butter
• Onion or shallot, finely diced
• Garlic, minced
• All-purpose flour
• Whole milk or heavy cream
• Nutmeg (optional, for warmth)
• Salt and pepper
• Parmesan cheese, grated
• Gruyère, mozzarella, or cheddar cheese, shredded
• Breadcrumbs (optional, for topping)

Directions

1. Preheat the oven to 375°F (190°C). Grease a small baking dish or gratin dish.
2. If using fresh spinach, sauté until wilted, then squeeze out excess liquid and chop. If using frozen, thaw and drain well.
3. In a saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for another minute.
4. Sprinkle in the flour and whisk to form a roux. Cook for 1–2 minutes, then gradually whisk in milk or cream.
5. Cook the sauce until thickened, then stir in salt, pepper, and a pinch of nutmeg.
6. Add half the cheese to the sauce and stir until melted.
7. Mix in the spinach, then transfer the mixture to the prepared baking dish.
8. Top with the remaining cheese and a sprinkle of breadcrumbs if using.
9. Bake for 20–25 minutes, or until bubbly and golden on top.
10. Let cool slightly before serving.

Servings and timing

This recipe makes 4–6 servings and takes approximately 45 minutes total (15 minutes prep, 30 minutes baking).

Variations

• Low-carb version: Skip the flour and use cream and cheese to thicken naturally.
• Spicy kick: Add red pepper flakes or a pinch of cayenne to the cheese sauce.
• Extra veggies: Mix in cooked mushrooms or leeks for added flavor and texture.
• Cheese swap: Use Swiss, fontina, or goat cheese for a different flavor profile.
• Crunchy top: Mix breadcrumbs with melted butter and Parmesan for a crisp finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes.
You can assemble the gratin ahead and refrigerate it unbaked for up to 24 hours—just bake when ready to serve.

FAQs

Can I use frozen spinach?

Yes, just make sure it’s fully thawed and well-drained to avoid a watery gratin.

What cheese works best?

Gruyère and Parmesan are classic, but mozzarella, cheddar, or a mix of cheeses also work well.

Can I make this dish ahead?

Yes, you can assemble it ahead and bake right before serving, or bake and reheat later.

How do I keep the gratin from being watery?

Squeeze out as much moisture from the spinach as possible and use a thick, creamy sauce.

Is this dish gluten-free?

Not as written, but you can use a gluten-free flour blend or cornstarch for the roux.

Can I use cream instead of milk?

Yes, cream makes the gratin even richer and thicker.

Can I freeze spinach gratin?

Freezing is not ideal due to the dairy and texture, but it can be done. Reheat from frozen at 350°F until hot.

Can I make it vegetarian?

Yes, the recipe is naturally vegetarian if you use cheese with no animal rennet.

What’s the best way to reheat?

Oven reheating is best to maintain the creamy texture and crispy topping.

Can I add protein?

Yes, stir in cooked bacon, ham, or shredded chicken for a more substantial dish.

Conclusion

Creamy Spinach Gratin is a cozy, indulgent way to enjoy greens. With its rich, cheesy sauce and golden baked top, it’s a guaranteed hit whether you’re hosting a holiday dinner or simply craving a comforting side. Easy to make ahead and endlessly customizable, it’s a recipe you’ll turn to again and again.

Creamy Spinach Gratin

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Creamy Spinach Gratin is a rich and comforting baked side dish made with tender spinach, creamy béchamel, and melty cheese. It’s the perfect way to serve leafy greens in a decadent, crowd-pleasing way.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Baked
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 lb fresh spinach (or 10 oz frozen spinach), chopped and drained
• 2 tbsp butter
• 1 small onion or shallot, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk or heavy cream
• 1/4 tsp ground nutmeg (optional)
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Gruyère, mozzarella, or cheddar
• 1/4 cup breadcrumbs (optional, for topping)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a small baking or gratin dish.
2. If using fresh spinach, sauté until wilted, then drain and chop. If using frozen, thaw and squeeze out excess moisture.
3. In a saucepan over medium heat, melt butter and cook onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk or cream.
5. Simmer until thickened. Stir in salt, pepper, and nutmeg if using.
6. Add half the cheese to the sauce and stir until melted.
7. Fold in the spinach and mix to combine. Transfer to prepared baking dish.
8. Top with remaining cheese and breadcrumbs, if desired.
9. Bake for 20–25 minutes, until bubbly and golden brown on top. Let cool slightly before serving.

Notes

• Drain spinach thoroughly to prevent watery texture.
• Use cream instead of milk for a richer gratin.
• Add cooked bacon or mushrooms for more flavor.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 220
• Sugar: 3g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 45mg