Spinach Gratin

Spinach Gratin is the ultimate cheesy side dish, with Gruyere cheese, Parmesan, onions, nutmeg and cream with a crispy top and melty filling. 

If you enjoyed my recipe for Ultimate Spinach Artichoke Dip but want something a bit more savory and substantial to serve up at a holiday meal, you should try Spinach Gratin. Out of all my Side Dish Recipes, this is the king of rich, creamy, casserole-like green vegetable based recipes you can feel good about eating while maintaining your layer of delicious golden brown cheese on top.

If you’re looking for a delicious, cheesy spinach side dish that you can serve at this year’s Thanksgiving dinner, then try out my Spinach Gratin recipe. It turns out savory, golden brown, and delicious, and is extremely easy to whip up, which makes it great if this if your first time hosting and you’ve got a million other things to get done before the in-laws get there.

Using Fresh Spinach vs. Frozen Spinach

This Gratin recipe calls for frozen spinach for ease, but you can use fresh spinach if you have a little more time to work with. If using fresh spinach, blanche it first in boiling water for just 30 seconds, then cool in ice water immediately. Once cooled you can drain and chop it as you would frozen spinach.

You can make this easy recipe in a gratin dish if you want to be fancy, or even just a nice bowl to go with your holiday meal, and you can customize it to fit the tastes of those finicky relatives who show up every year but never bring anything. It’s easy to make, easy to clean up after, and you can even make it the day before to make Thanksgiving dinner a little less stressful.

HOW TO MAKE SPINACH GRATIN

• Preheat the oven to 425 degrees and grease an 8×8 baking dish.
• Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.
• Whisk in the flour and nutmeg and cook for 2 minutes.
• Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.
• Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.
• Add in the salt, pepper, parmesan and gruyere cheese and whisk well.
• Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.

MORE HOLIDAY SIDE DISH RECIPES

Candied Sweet Potatoes with Marshmallows

Baked Mac and Cheese

Green Bean Casserole

Easy Apple Sausage Stuffing

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VARIATIONS ON SPINACH GRATIN

• Add ins: Potato and spinach gratin or kale and spinach gratin are two variations on Spinach Gratin that are definitely worth a try. They are absolutely delicious and the additional veggies work really well with the bitter, earthy tang of the spinach.
• Keto: Spinach Gratin is already pretty keto friendly, you just have to exchange the flour for coconut flour and you’re set.
• Vegan: To make vegan Spinach Gratin, use coconut milk and cashew cream instead of dairy milk and cream. There are also a variety of vegan cheeses available at a good number of grocery stores that you can use instead of Gruyere and parmesan, but keep in mind that you may have to add some extra spices to get the same rich flavor.

SPINACH GRATIN FAQS

• What does au Gratin translate to? It is a culinary term that means browned topping, typically breadcrumbs or cheese. It is derived from the French word gratter which means “to grate”.
• Can I make au Gratin in advance? Yes, you can make it up to 3 days ahead of time, but it is better eaten fresh.

HOLIDAY MAIN DISH RECIPES

Roast Turkey

Baked Ham (with Brown Sugar Glaze)

HoneyBaked Ham (Copycat)

Perfect Garlic Prime Rib

HOW LONG IS SPINACH GRATIN GOOD?

• • Serve: Don’t leave Spinach Gratin out at room temperature for longer than 2 hours at room temperature.
  • Store: As long as you keep it in a sealable container or plastic wrap, Spinach Gratin will stay good for up to 4 days in the refrigerator. Be sure that you let it fully cool down to room temperature before you store it.
  • Freeze: You can keep your Spinach Gratin in the freezer for up to 3 months.

5 from 6 votes

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Spinach Gratin

Spinach Gratin is the ultimate cheesy side dish, with Gruyere cheese, Parmesan, onions, nutmeg and cream with a crispy top and melty filling.

Course Side Dish

Cuisine French

Keyword Spinach Gratin

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 Servings

Calories 340 kcal

Author Sabrina Snyder

Ingredients

• 4 tablespoons unsalted butter
• 1 large yellow onions , finely chopped
• 1/4 cup flour
• 1/2 teaspoon nutmeg , freshly grated
• 1 cup heavy cream
• 2 cups whole milk
• 3 pounds frozen spinach , chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1 cup Parmesan cheese , grated
• 1/2 cup Gruyere cheese , grated

US Customary - Metric

Instructions

1. Preheat the oven to 425 degrees and grease an 8x8 baking dish.

2. Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.

3. Whisk in the flour and nutmeg and cook for 2 minutes.

4. Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.

5. Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.

6. Add in the salt, pepper, parmesan and gruyere cheese and whisk well.

7. Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.

Nutrition Facts

Spinach Gratin

Amount Per Serving

Calories 340 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 15g94%

Cholesterol 76mg25%

Sodium 1266mg55%

Potassium 772mg22%

Carbohydrates 18g6%

Fiber 6g25%

Sugar 6g7%

Protein 17g34%

Vitamin A 20849IU417%

Vitamin C 12mg15%

Calcium 554mg55%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.