If you’re looking for a side dish that’s rich, creamy, and totally irresistible, you’ve got to try this Creamed Spinach Gratin Recipe. I absolutely love how this turns out every single time — the spinach is perfectly tender, wrapped in a velvety cheese sauce, and finished with a crunchy golden breadcrumb topping that just takes it over the edge. Trust me, whether it’s a holiday feast or a weeknight dinner, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Comforting Creaminess: The blend of Gruyère, Parmesan, and cream creates a luscious sauce that feels indulgent but balanced.
- Simple Ingredients: You probably have most of these staples in your pantry, making it perfect for last-minute plans.
- Crispy Topping Contrast: The panko and Parmesan crust adds just the right crunch to contrast the silky spinach underneath.
- Versatile Side Dish: It pairs beautifully with everything from roast chicken to beef tenderloin, making it a go-to for so many dinners.
Ingredients You’ll Need
The beauty of this Creamed Spinach Gratin Recipe is in its honesty — simple, fresh ingredients coming together to create a classic comfort food. Make sure to really squeeze out that spinach; too much water can thin the sauce and turn your gratin soupy!
- Butter: I prefer unsalted so you can control the seasoning, plus it adds that lovely richness.
- Onion: Finely chopped is key for cooking down without overwhelming the dish.
- Garlic: Fresh and minced gives that warm, aromatic kick.
- All-purpose flour: This thickens the sauce just right without adding extra flavors.
- Whole milk: Adds creaminess while keeping the dish light enough.
- Heavy cream: Just a splash amps up the richness; don’t skip it!
- Salt and pepper: For seasoning, adjust based on your taste.
- Nutmeg: A classic spice in creamy spinach – subtle but indispensable.
- Gruyère cheese: Shredded, it melts into a beautifully smooth sauce.
- Parmesan cheese: Adds complexity; some goes in the sauce, some in the topping.
- Frozen chopped spinach: Thawed and thoroughly squeezed dry — fresh works too, but frozen is so convenient.
- Panko breadcrumbs: For that irresistible crunchy layer on top.
- Olive oil: Mixed with breadcrumbs to ensure the topping browns perfectly.
Variations
One of the things I love about this Creamed Spinach Gratin Recipe is how easy it is to personalize. You can tweak it to fit your dietary preferences or the flavors you love most.
- Mushroom Boost: I sometimes sauté mushrooms with the onions for an earthier, heartier twist — my family goes crazy for it.
- Cheese Swap: Feel free to try sharp cheddar or fontina instead of Gruyère if you want a different cheesy vibe.
- Make It Vegan: Use plant-based butter, unsweetened almond milk, and vegan cheese alternatives; just thicken carefully with flour or a cornstarch slurry.
- Fresh Spinach Version: If you have fresh spinach, blanch it quickly, then squeeze out excess water before adding.
How to Make Creamed Spinach Gratin Recipe
Step 1: Cook Aromatics and Prepare the Sauce Base
Start by melting butter over medium heat in a large skillet. When it’s sizzling, toss in your finely chopped onion and cook it gently for 3 to 4 minutes until it’s soft and translucent — patience here pays off with sweetness and depth. Next, add the minced garlic and cook just 30 seconds more because garlic burns quickly and gets bitter. Then sprinkle in the flour and whisk continuously for about a minute. This cooks off the raw flour taste and helps it form a smooth roux, which is the magic behind that silky sauce you’re aiming for.
Step 2: Build the Creamy Sauce
Slowly whisk in the whole milk bit by bit to avoid lumps, stirring constantly until the mixture thickens – this usually takes 3 to 4 minutes. Then mix in the heavy cream, salt, pepper, and a tiny pinch of nutmeg — that little nutmeg surprise is what really takes it beyond ordinary. Once your sauce is smooth and velvety, stir in the shredded Gruyère and a quarter cup of Parmesan. Keep stirring gently until the cheeses melt and blend in perfectly.
Step 3: Fold in Spinach and Prepare for Baking
Now, fold in the thawed, well-squeezed spinach gently but thoroughly. I always taste it here to tweak the salt and pepper — seasoning at this stage can make or break the dish. Transfer everything into your prepared baking dish (buttered or sprayed with non-stick spray).
Step 4: Add the Crispy Breadcrumb Topping and Bake
In a small bowl, mix panko breadcrumbs with the remaining Parmesan and olive oil until the crumbs are evenly coated. This helps them brown beautifully in the oven. Sprinkle this mixture evenly over the top of your creamed spinach, then bake in a 400°F (200°C) oven for 20 to 25 minutes. You’re aiming for bubbling edges and a stunning golden crisp on top. Keep an eye in the last few minutes so it doesn’t burn.
Pro Tips for Making Creamed Spinach Gratin Recipe
- Avoid Watery Spinach: I learned this the hard way – squeezing out every drop of liquid is crucial for a thick, creamy texture.
- Melt Cheese Slowly: Add cheese gradually and keep stirring so it melts smoothly without clumping.
- Customize Your Topping: Feel free to experiment by adding nuts or herbs to the breadcrumb topping for extra flavor.
- Watch the Bake Time: Overbaking can dry it out – pull it once golden and bubbly for perfect results.
How to Serve Creamed Spinach Gratin Recipe
Garnishes
I usually keep garnishes simple — a sprinkle of extra parmesan or a few fresh thyme leaves on top just before serving adds a little fresh pop. Sometimes, I add a tiny drizzle of olive oil to enhance that golden crust.
Side Dishes
This creamed spinach gratin pairs beautifully with roasted meats like juicy chicken thighs or a perfect prime rib. It’s also lovely alongside simple grilled fish or even a veggie-forward main like mushroom Wellington, especially during holiday meals.
Creative Ways to Present
For a special occasion, I sometimes portion the gratin into small ramekins. It feels extra fancy, and everyone gets their own bubbling, cheesy crust — always a hit at dinner parties. You could even top each ramekin with a sprig of fresh herbs or crispy fried shallots for a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover creamed spinach gratin stores well covered in the fridge for up to 3 days. I like to pop it into an airtight container to keep the topping from getting soggy, and reheat gently so it maintains that creamy texture.
Freezing
If you want to freeze it, do so before baking. Cover tightly with foil and then with plastic wrap. When you’re ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes baking time to warm through.
Reheating
I find reheating in a 350°F (175°C) oven works best to crisp the topping back up while warming the inside evenly — about 15-20 minutes usually does the trick. Avoid microwaving if you can; it tends to make the topping soggy.
FAQs
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Can I use fresh spinach instead of frozen for this recipe?
Yes, you absolutely can! If using fresh spinach, blanch it in boiling water for about 1 minute until wilted, then drain and squeeze out as much liquid as possible before adding it to the sauce. This step helps mimic the texture and moisture content of thawed frozen spinach and prevents your gratin from becoming watery.
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What cheese substitutes work for Gruyère in this recipe?
If you can’t find Gruyère, Swiss cheese is a perfect stand-in since it melts similarly and has a mild, nutty flavor. Fontina or mild cheddar also work but will subtly change the flavor profile. Just ensure you use a cheese that melts smoothly to keep that lovely creamy texture.
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How do I prevent the topping from burning?
Keep an eye on the gratin in the last 5 minutes of baking, especially if your oven runs hot. If you notice the breadcrumbs browning too quickly, gently cover the dish with foil to protect them while the rest finishes baking. Using olive oil in the topping also helps it brown evenly rather than burning fast.
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Can I make this recipe dairy-free or vegan?
Definitely! Swap butter for vegan butter or olive oil, use a plant-based milk like oat or almond, and try vegan cheese alternatives that melt well. You might also thicken the sauce with a cornstarch slurry instead of flour for a smoother, dairy-free sauce. Just adjust seasoning as needed since some vegan cheeses can be saltier.
Final Thoughts
This Creamed Spinach Gratin Recipe is one of those special dishes I always fall back on because it’s a guaranteed win with family and guests. I love how the layers of creamy cheese, tender spinach, and crunchy topping harmonize so beautifully — it feels like a warm hug on a plate. Once you try it, I think you’ll understand why it’s become a favorite holiday staple in my house. Give it a go and enjoy the happy (and impressed) faces at your table!
Print
Creamed Spinach Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Creamed Spinach Gratin is a rich and comforting side dish featuring tender spinach enveloped in a silky cheese sauce, topped with a crunchy golden breadcrumb crust. Perfect for holiday dinners or cozy family meals, this baked gratin combines the creamy flavors of Gruyère and Parmesan cheeses with aromatic seasonings for an irresistible dish.
Ingredients
Spinach Mixture
- 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 Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly butter or spray a medium baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create Roux and Add Dairy: Sprinkle 2 tablespoons of flour over the onion and garlic mixture, whisking constantly for 1 minute to cook the flour. Gradually pour in 1 ½ cups of whole milk while whisking to avoid lumps. Add ½ cup of heavy cream, salt, black pepper, and nutmeg. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens slightly.
- Add Cheeses: Stir in 1 cup shredded Gruyère cheese and ¼ cup grated Parmesan cheese until fully melted, creating a smooth and creamy sauce.
- Incorporate Spinach: Fold in the thawed and thoroughly squeezed dry chopped spinach until everything is well combined. Taste and adjust seasoning if necessary.
- Assemble Gratin: Transfer the spinach and cheese mixture into the prepared baking dish, spreading it evenly.
- Prepare and Add Topping: In a small bowl, mix the panko breadcrumbs, ¼ cup grated Parmesan, and olive oil. Sprinkle this mixture evenly over the top of the spinach.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the breadcrumb topping is golden brown and the edges are bubbling.
Notes
- Creamed Spinach Gratin is a rich and comforting holiday side filled with tender spinach, a silky cheese sauce, and a golden breadcrumb topping.
- Make sure to squeeze out as much liquid as possible from the thawed spinach to avoid a watery gratin.
- Gruyère can be substituted with Swiss cheese if unavailable, but Gruyère delivers a richer flavor.
- Use fresh nutmeg if possible for the best aromatic flavor.
- Let the gratin rest for a few minutes after baking to allow it to set before serving.
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
