Spinach, oh spinach—how you remind me of my grandma’s kitchen, filled with the aroma of buttery greens simmering on a chilly afternoon. This easy creamy spinach gratin recipe promises the same warmth and nostalgia, with its rich, velvety texture and cheesy goodness that feels like a hug on a plate. And hey, in a world where everything seems to be going digital, isn’t it nice to have something so wonderfully analog and comforting?
Steps
- Preheat your oven to 425°F. In a large pan, melt the butter over medium heat and sauté the chopped onions until they turn translucent, which should take about 10-12 minutes.
- Stir in the flour and nutmeg, cooking for an additional 2 minutes while stirring occasionally. Gradually add the milk, allowing it to cook and thicken for about 5-7 minutes.
- Thoroughly drain the defrosted spinach by squeezing out as much liquid as possible. Combine the spinach with the sauce, then mix in 1/2 cup of Parmesan cheese, seasoning with salt and pepper to taste.
- Transfer the spinach mixture to a large baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese along with the Gruyere cheese on top.
- Bake the gratin for about 20 minutes until it is hot and bubbly. Serve immediately while hot.
Ingredients
- 3 tablespoons whipped butter
- 1 cup finely chopped onion
- 1/4 cup all-purpose flour or gluten-free flour mix
- 1/4 teaspoon freshly grated nutmeg
- 3 cups 2% milk
- 3 pounds frozen chopped spinach, defrosted (three 16-ounce packages)
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded Gruyere or Swiss cheese
Nutritional Values
Calories: 1443 kcal | Carbohydrates: 119.6 g | Protein: 100.1 g | Fat: 71.5 g | Saturated Fat: 32.5 g | Cholesterol: 227.5 mg | Sodium: 3731 mg | Fiber: 26 g | Sugar: 33.8 g
FAQ
- What is Spinach Gratin?
- Spinach gratin is essentially creamed spinach topped with cheese, then baked in the oven until it’s hot and bubbly.
- Can I make Spinach Gratin ahead of time?
- Yes, you can prepare the spinach gratin a day in advance. Just cover it with foil and refrigerate. On the day of serving, let it sit at room temperature while the oven preheats, then bake as directed.
- Is it possible to use fresh spinach instead of frozen?
- Although the recipe uses frozen spinach, you can use fresh spinach. You would need about 1.5 to 2 pounds. Sauté it in a bit of olive oil and squeeze out as much liquid as possible before adding it to the sauce.
- What are some variations I can try with this recipe?
- You could swap Gruyere for Swiss or mozzarella cheese. If you prefer less cheese, you can omit the melted cheese topping and serve it as a simple creamed spinach. For a gluten-free version, use a gluten-free flour blend.
- How should I store leftovers of the Spinach Gratin?
- Leftovers can be kept in an airtight container in the refrigerator for up to four days. Reheat in the microwave until warm before serving.
Tips
- Prep Ahead: Prepare the spinach gratin a day before your event. This way, all you need to do is bake it on the day of serving, saving you time and stress.
- Squeeze Spinach Well: Make sure to remove as much liquid as possible from the spinach. Use a dish towel or paper towels to wring out the excess moisture, which helps prevent a watery gratin.
- Cheese Alternatives: While Gruyere is recommended, you can substitute it with Swiss or mozzarella cheese if you prefer or have them on hand.
- Fresh Spinach Option: If using fresh spinach, sauté it in a little olive oil first and squeeze out any excess liquid before adding it to the sauce. This can also be done with fresh kale for a different twist.
Equipment
- Heavy-bottomed pan
- Large baking dish (such as a 9×12-inch oval dish)
- Nutmeg grater (for fresh grated nutmeg)
