Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 28 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This creamy and cheesy Spinach Gratin combines tender spinach with a rich béchamel sauce and a golden, bubbling cheese topping. Perfect as a comforting side dish, it features layers of sautéed onions, garlic, Parmesan, and Monterey Jack cheese baked to perfection in a casserole dish.

Ingredients

Scale

For the Sauce and Spinach

  • 3 Tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 tsp kosher salt
  • 1/8 tsp nutmeg
  • 5 (10 oz) boxes spinach, chopped and defrosted (squeezed dry)
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp pepper

Topping

  • 1/2 cup Monterey Jack cheese or Gruyere cheese, shredded

Instructions

  1. Prepare the Baker and Saute Onions: Preheat your oven to 400°F (200°C). Lightly coat a 2-quart casserole dish with cooking spray and set aside. Place a large skillet over medium heat and melt the butter. Add the finely diced onions and cook for 3 to 4 minutes until they become translucent. Then add the minced garlic and cook for an additional minute, allowing it to release its aroma.
  2. Make the Béchamel Sauce: Sprinkle the flour over the sautéed onions and garlic and cook, stirring constantly, for about 1 minute to remove the raw flour taste. Gradually whisk in the milk along with the kosher salt and nutmeg. Stir continuously until the mixture is smooth and begins to bubble. Lower the heat to simmer and cook for 10 minutes, stirring frequently to prevent the sauce from scorching and to thicken it.
  3. Combine Spinach and Cheese: While the sauce simmers, ensure you squeeze out as much liquid as possible from the defrosted spinach—as excess moisture can affect the texture of the gratin. Add the well-drained spinach and grated Parmesan cheese to the béchamel sauce and stir well until fully combined. Taste and adjust seasoning with additional salt and pepper if needed.
  4. Assemble and Bake: Pour the spinach mixture into the prepared casserole dish and evenly sprinkle the shredded Monterey Jack or Gruyere cheese over the top. Bake uncovered for 28 to 30 minutes, until the cheese on top is golden brown and bubbly, and the dish is thoroughly heated.

Notes

  • Make sure to squeeze the spinach very well to avoid watery gratin; excess moisture will prevent proper thickening and browning.
  • Gruyere can be substituted for Monterey Jack for a more traditional French flavor.
  • Use fresh spinach if preferred, just be sure to cook and drain it thoroughly before using.
  • This dish can be prepared ahead: assemble and refrigerate, then bake when ready.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Find it online: https://yumrecipesfood.com/spinach-gratin-recipe/