If you’re searching for the ultimate side dish that pairs beautifully with everything from roast chicken to holiday feasts, creamed spinach gratin is your answer. This recipe elevates the humble spinach with a creamy, cheesy, and golden-topped twist that’s sure to be a hit at any table.
How to Make Creamed Spinach Gratin
This easy recipe transforms fresh spinach into a decadent dish in just a few simple steps. With a rich cream sauce and crunchy topping, it’s both elegant and comforting.
Step-by-Step Instructions
- Prep the Spinach: Wash and blanch the spinach in boiling water, then drain and squeeze out excess moisture.
- Make the Sauce: In a skillet, melt butter and sauté onions and garlic. Stir in flour to create a roux, then slowly whisk in cream and milk until smooth and thickened.
- Combine and Season: Add spinach to the sauce, mixing until evenly coated. Season with nutmeg, salt, and pepper.
- Assemble the Gratin: Transfer the creamed spinach to a greased baking dish. Top with breadcrumbs and shredded cheese.
- Bake: Bake at 375°F (190°C) until bubbling and golden brown, about 20 minutes.
Creamed Spinach Gratin
6
servings15
minutes25
minutesIngredients
1 lb fresh spinach
2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup heavy cream
1/2 cup milk
1/4 tsp ground nutmeg
Salt and pepper, to taste
1/2 cup shredded Gruyère or Parmesan cheese
1/3 cup breadcrumbs
Directions
- Preheat oven to 375°F (190°C) and grease a medium-sized baking dish.
- Blanch spinach in boiling water, then drain and squeeze dry.
- Melt butter in a skillet over medium heat. Sauté onions and garlic until soft. Stir in flour and cook for 1 minute.
- Gradually whisk in cream and milk. Cook until thickened, about 3 minutes.
- Stir in spinach, nutmeg, salt, and pepper. Combine well.
- Pour mixture into the baking dish. Top with breadcrumbs and shredded cheese.
- Bake for 20 minutes or until the top is golden and bubbling.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the gratin up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Q: Can I use other greens besides spinach?
A: Absolutely! Try substituting spinach with kale, Swiss chard, or collard greens for a different flavor profile.
Q: What’s the best cheese for the topping?
A: Gruyère and Parmesan are excellent choices, but sharp cheddar or mozzarella also work well.
