Description
A rich and comforting Creamed Spinach Gratin featuring tender spinach enveloped in a silky Gruyère and Parmesan cheese sauce, topped with a golden, crispy panko breadcrumb crust. Perfect as a festive holiday side dish or a cozy family dinner favorite.
Ingredients
Scale
Creamed Spinach
- 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 (or Swiss)
- ¼ cup Parmesan cheese, grated
- 20 ounces frozen chopped spinach, thawed and very 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) and lightly butter or spray a medium baking dish to prevent sticking.
- Sauté Aromatics. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook another 30 seconds until fragrant.
- Create Roux and Sauce. Sprinkle the flour over the onion and garlic, whisking constantly for 1 minute to cook the flour. Gradually whisk in the whole milk until smooth. Stir in heavy cream, salt, pepper, and nutmeg. Continue cooking for 3 to 4 minutes until the sauce thickens slightly.
- Add Cheese. Stir in shredded Gruyère and ¼ cup grated Parmesan until the cheese melts, creating a creamy sauce.
- Combine Spinach. Fold the well-drained chopped spinach into the cheese sauce until thoroughly combined. Taste and adjust seasoning if necessary.
- Assemble and Top. Transfer the creamed spinach mixture into the prepared baking dish. In a small bowl, mix panko breadcrumbs with grated Parmesan and olive oil, then sprinkle evenly over the top of the mixture.
- Bake. Place the dish in the oven and bake for 20 to 25 minutes until the topping is golden brown and the edges are bubbling hot.
Notes
- This gratin is an elegant and indulgent spinach side, ideal for holiday meals or any occasion that calls for a cozy, comforting dish.
- Make sure to squeeze the thawed spinach very dry to prevent excess moisture and a watery gratin.
- You can substitute Gruyère with Swiss cheese if needed, but Gruyère adds a richer flavor.
- For a gluten-free version, use gluten-free breadcrumbs or crushed nuts for the topping.
- The dish can be prepared ahead and baked just before serving for convenience.
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
