Can I use fresh spinach instead of frozen?

Yes! You'll need about 3 pounds of fresh spinach to equal the amount in this recipe. Blanch it briefly in boiling water, then shock in ice water, drain thoroughly, and chop before proceeding with the recipe. Fresh spinach requires more prep work but offers a slightly brighter flavor.

My gratin turned out watery. What went wrong?

The most common culprit is inadequately drained spinach. Frozen spinach contains a surprising amount of water that must be thoroughly pressed out. Use cheesecloth or a clean kitchen towel to squeeze out every drop, or press repeatedly in a fine-mesh sieve.

Can I make this recipe lighter?

While the full-fat dairy creates the luxurious texture that makes this dish special, you can substitute light cream cheese and half-and-half for the heavy cream. The result won't be quite as rich but will still be delicious. I don't recommend using fat-free products as they won't melt properly.

Is this spinach gratin gluten-free?

Yes! Unlike many gratins that use flour to thicken the sauce, this recipe relies on cream cheese and reduction to create the perfect consistency, making it naturally gluten-free.

Spinach Gratin (Spinach Casserole) Recipe

Description

A rich and creamy spinach gratin made with gruyere cheese, parmesan, and a hint of nutmeg, baked to golden perfection. This comforting spinach casserole is an excellent side dish for any main course or holiday spread.

Ingredients

Units Scale

Spinach

- 3 10 oz bags frozen chopped spinach

Other Ingredients

- 3 tablespoons salted Challenge Butter
- 1 medium yellow onion, diced
- 6 large cloves garlic, minced
- 4 oz cream cheese
- 1 cup heavy cream

Cheeses

- 2 cups shredded gruyere cheese, divided
- 1/2 cup grated parmesan cheese

Seasoning

1/2 teaspoon freshly grated nutmeg, optional
salt and freshly cracked pepper, to taste

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Instructions

Prepare the oven and baking dish: Preheat oven to 425°F. Spray a 9×11 inch baking dish with non-stick spray, and set aside.
Cook and prepare the spinach: Cook spinach in the microwave according to package directions. Remove excess water by squeezing it carefully using cheese cloth, a tea towel, or a fine mesh sieve and spatula. Set it aside.
Sauté the aromatics: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until translucent, then add minced garlic and cook for 30 seconds.
Create the creamy sauce: Add cream cheese to the skillet and cook, stirring, until it is melted. Stir in heavy cream and cook for an additional 2 minutes. Add 1 cup of shredded gruyere cheese and the grated parmesan cheese, stirring until well combined.
Combine spinach and sauce: Fold in the prepared spinach into the cream sauce. Season with freshly grated nutmeg (if using), salt, and pepper, adjusting to taste.
Assemble the casserole: Transfer the creamed spinach mixture to the prepared baking dish. Top with the remaining 1 cup shredded gruyere cheese.
Bake: Bake for 15 to 20 minutes, or until the cheese is melted and the edges are bubbling. Let the dish rest for 5 minutes before serving.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze leftovers in an airtight container for up to 6 months. For the best results, let thaw overnight in the fridge before reheating.
Make/Prep Ahead: Follow all the steps up to the baking stage. Instead of baking, wrap the gratin tightly with Saran Wrap or foil and refrigerate for up to 48 hours. Remove the casserole 1 hour before baking and allow it to come to room temperature. Then bake according to the recipe directions.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 2g
Sodium: 350mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 8g
Cholesterol: 60mg