This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted Gruyere cheese for a must at your Holiday table!
Prep time: PT10M
Cook time: PT40M
Total time: PT50M
Rating
4.91 stars (21 reviews)
Keywords
creamed spinach gratin, How to make Spinach Gratin, spinach au gratin, Spinach Gratin
Ingredients
3 tbsp whipped butter (I used Land O Lakes)
1 cup finely chopped onion
1/4 cup all purpose flour (or gluten-free flour mix)
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs frozen chopped spinach (defrosted, I used 3 16-oz packages )
3/4 cup Parmesan cheese (freshly grated )
1 tbsp kosher salt
1/2 tsp black pepper (freshly ground )
1/2 cup Gruyere cheese (shredded or Swiss cheese)
Categories
Side Dish
Cuisine
American
Steps
Preheat the oven to 425F.
In a heavy-bottomed pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally.
Add the milk and cook until thickened, about 5 - 7 minutes.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.
Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Nutitrion
Serving Size: 1 /2 cup
Calories: 111 kcal
Carbohydrates: 9.2 g
Protein: 7.7 g
Fat: 5.5 g
Saturated Fat: 2.5 g
Cholesterol: 17.5 mg
Sodium: 287 mg
Sugar: 2.6 g
Reviews
Deb on 2025-11-28 (5 stars): Made as written with two changes: unsalted butter instead of whipped and combination of milk (1/2&1/2 and skim). Delicious and a huge hit at Thanksgiving!
Doug Bland on 2024-12-07 (4 stars): It was good but I prefer more traditional cream spinach recipes that calls for using heavy cream (no flour needed) and fresh garlic but this works in a pinch if you only have milk. Salt was just right in fact I added a bit more when served. A little more cheese mixed in (not on top) is also a better addition as well as a few pepper flakes for some kick.
Heather Johnson on 2024-11-30 (5 stars): Made this for Thanksgiving this year, incredible! I used half the salt (taste tested before putting in oven which was a good thing as it was pretty salty with only half the amount suggested and I LOVE salt) otherwise baked as written with Gruyere on top. Made it the day before (minus the topping) and then refrigerated overnight. Took it out about a half hour prior to baking Thanksgiving day. Everyone raved about it!
Carla on 2024-11-28 (5 stars): I liked this recipe it was easy to prepare. It was light and good. A nice change from the green bean casserole.
Kay Gill on 2023-12-26 (5 stars): My entire family, in particular my son, loved this recipe. Honestly I can never really appreciate anything I cook on a holiday. Not sure why. Its like my taste bud are dead. Maybe too much appys and drinks and prep work. But James is a foodie. Worked in high end restaurants, goes out to nice places...he said it's better than any creamed spinach in any of the steak houses. I'll say it was easy to prepare. I did it ahead. So it was easy when company came. Tonight I'll try it left over.
Sara on 2023-11-25 (5 stars): Turned out great. Used gluten free flour. Thanks!
