Oh, creamed spinach gratin – just saying those words takes me right back to my Aunt Margaret’s holiday table! That first bite of creamy, cheesy spinach with its golden crust was always my favorite part of dinner. After years of begging for her recipe (and plenty of trial and error), I’ve finally nailed down my version – rich enough to feel indulgent but easy enough for any weeknight. The magic happens when the Gruyere melts into that luscious cream sauce, while the crispy breadcrumb topping gives you that perfect contrast in every bite. Trust me, once you try this, you’ll understand why it’s been my go-to side dish for every special occasion.
Why You’ll Love This Creamed Spinach Gratin
This dish is pure comfort in a baking dish, and here’s why it’ll become your new favorite:
- Creamy & dreamy: That velvety Gruyere and Parmesan sauce hugs the spinach like a warm blanket.
- Golden crunch: The crispy breadcrumb topping gives you that addictive texture contrast.
- Easier than you think: Ready in under 40 minutes – most of which is hands-off bake time!
- Crowd-pleaser magic: Even spinach skeptics go back for seconds (I’ve seen it happen!).
- Holiday hero: Looks fancy but won’t steal your whole cooking day.
Ingredients for Creamed Spinach Gratin
Okay, let’s talk ingredients – this is where the magic starts! I’m pretty particular about a few things here (learned the hard way!), but I’ll also give you my favorite swaps if you’re in a pinch.
The Veggie Foundation
- 1 lb fresh spinach, chopped – Don’t even think about frozen here! Fresh gives that perfect texture (though I’ll tell you how to cheat with frozen later)
- 2 cloves garlic, minced – Smash ’em with your knife first – makes peeling a breeze
- 1 small onion, finely chopped – Yellow or white both work great
The Creamy Dream Team
- 2 tbsp butter – Salted or unsalted, but real butter please!
- 1 cup heavy cream – This isn’t diet food, friends – go full-fat for that luscious texture
- 1 cup shredded Gruyere cheese – My splurge ingredient that makes it special (but Swiss works in a pinch)
- 1/2 cup grated Parmesan – The good stuff from the refrigerated section, not the shaky can
The Flavor Boosters
- 1/4 tsp nutmeg – Just a whisper – it makes the cheese sing!
- 1/4 tsp black pepper – Freshly ground if you’ve got it
- 1/2 tsp salt – Start with this – you can always add more
- 1/2 cup breadcrumbs – Panko for extra crunch or regular for classic texture
See? Nothing too crazy, right? Just good, simple ingredients that turn into something magical together. Now let’s get cooking!
Equipment You’ll Need
You probably have most of this in your kitchen already! Here’s what you’ll want to grab:
- 10-inch oven-safe skillet (or any baking dish if transferring)
- Mixing bowl – For that cheesy spinach goodness
- Wooden spoon – My trusty sidekick for sautéing
- Cheese grater – Freshly grated melts so much better!
That’s it – no fancy gadgets required. Now let’s make some magic!
How to Make Creamed Spinach Gratin
Okay, friends – time to turn these simple ingredients into that glorious bubbling dish we all love! Don’t let the fancy name fool you – this comes together easier than you’d think. Just follow these steps and you’ll be scooping up that creamy goodness in no time.
Preparing the Spinach Mixture
First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s work some spinach magic:
- Melt your butter in a large skillet over medium heat. Oh, that smell already!
- Toss in your chopped onion and minced garlic. Sauté until they’re soft and fragrant – about 3 minutes should do it. Don’t let them brown!
- Now pile in that mountain of fresh spinach. I know it looks like way too much, but trust me – it wilts down to practically nothing. Stir constantly until it’s fully wilted – just 2-3 minutes.
- Here’s the secret step: drain ALL that excess liquid! I press mine with the back of a wooden spoon against the skillet edges, or sometimes scoop it into a colander for a good squeeze. Wet spinach = soggy gratin, and we don’t want that!
- Pour in your heavy cream and sprinkle those spices (nutmeg, salt, pepper). Let it bubble gently for about 2 minutes – you’ll see it start to thicken slightly.
- Kill the heat and stir in your shredded Gruyere and half the Parmesan. The residual heat will melt it beautifully into a velvety sauce.
Baking the Gratin
Now for the transformation!
- Transfer your cheesy spinach mixture to a buttered baking dish (or keep it in your oven-safe skillet if you’re using one). Spread it out evenly.
- Sprinkle the remaining Parmesan over the top – this gives it that extra cheesy punch.
- Now shower those breadcrumbs evenly across the surface. Here’s my trick: I like to gently press them down just a bit so they adhere to the cheesy surface.
- Pop it in your preheated oven and bake for about 20 minutes. You’ll know it’s ready when it’s bubbling around the edges and that topping turns golden brown.
Oh, the torture of waiting while that incredible smell fills your kitchen! But trust me – letting it rest for 5 minutes after baking makes serving so much easier. Then dig into that perfect balance of creamy spinach and crispy topping!
Tips for the Best Creamed Spinach Gratin
After making this dozens of times (and yes, learning from my mistakes), here are my can’t-skip secrets:
- Squeeze it dry: Seriously – press that spinach like you’re wringing out a wet towel. Extra moisture is the enemy of creamy perfection!
- Toast your breadcrumbs: Just 2 minutes in a dry pan gives them unbelievable crunch. Game changer!
- Freshly grate cheeses: Pre-shredded won’t melt as smoothly. Worth the extra minute, promise.
- Rest before serving: Those 5 minutes let the sauce thicken up beautifully.
Follow these simple tricks, and you’ll have restaurant-quality gratin every single time!
Serving Suggestions
This creamed spinach gratin shines brightest alongside simple roasted meats – think juicy chicken, herb-crusted pork loin, or that holiday prime rib. For extra pizzazz, sprinkle on some fresh-grated Parmesan right before serving (because can you ever have too much cheese?). It’s the kind of side dish that makes everyone ask, “Wait – who made the spinach?” before going back for thirds.
Storing and Reheating
Now, I know what you’re thinking – “Will there be leftovers?” (Spoiler: probably not!) But just in case, here’s how to keep that creamed spinach gratin tasting its best:
First, let it cool completely before storing – about 30 minutes at room temperature. Then tuck it into an airtight container in the fridge, where it’ll stay happy for up to 3 days. The breadcrumbs might soften, but we’ll fix that in reheating!
When you’re ready for round two, skip the microwave (unless you like soggy toppings – no judgment!). Instead, pop it in a 350°F oven for about 15 minutes, or until it’s heated all the way through. If the top needs a little love, a quick minute under the broiler brings back that gorgeous golden crunch. I sometimes sprinkle on a handful of fresh breadcrumbs before reheating for extra texture.
Freezing? Honestly, I don’t recommend it – dairy-based gratins can get grainy when thawed. But if you must, portion it first and expect the texture to change slightly. Better to enjoy it fresh or within those few fridge days when it’s still at its creamy best!
Creamed Spinach Gratin Variations
Sometimes I like to shake things up with these tasty twists – they all start with my trusty base recipe:
- Bacon lover’s dream: Stir in 4 oz crispy chopped bacon before baking (because everything’s better with bacon!)
- Cheese swap: Try sharp cheddar or fontina instead of Gruyere when you want a different flavor profile
- Greens mix-up: Substitute half the spinach with chopped kale for extra texture (just massage it first to soften)
- Mushroom madness: Sauté 8 oz sliced creminis with the onions for earthy depth
Nutritional Information
Now, I’m no nutritionist (and let’s be real – we’re not eating creamed spinach gratin for its diet-friendly qualities!), but here’s the general breakdown per serving. Remember, these are estimates – your exact numbers might vary depending on cheese brands, spinach moisture, and whether you sneak extra Parmesan on top (no shame!).
- Serving Size: About 1/4 of the recipe
- Calories: 320 (worth every one!)
- Fat: 25g (15g saturated – hello, cream and cheese!)
- Protein: 12g (Spinach is sneaky like that!)
- Carbs: 12g (3g fiber from all that spinach goodness)
- Sodium: 420mg (Easy to reduce if you use low-sodium cheeses)
Honestly? I don’t count calories when it comes to this dish – life’s too short! But if you’re keeping track, now you know what you’re working with. The way I see it, all that spinach totally balances out the cream… right? Right.
FAQs About Creamed Spinach Gratin
I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often with my tried-and-true answers!
Can I use frozen spinach instead of fresh?
Absolutely! Thaw it completely first, then squeeze out ALL the liquid (I mean really wring it out – like you’re mad at it). You’ll need about 10 oz frozen to equal 1 lb fresh. The texture changes slightly, but it still tastes delicious!
Can I make creamed spinach gratin ahead of time?
You bet! Prep everything up through adding the breadcrumbs, then cover and refrigerate for up to 24 hours. When ready, bake straight from the fridge – just add 5-10 extra minutes to the baking time. The topping might not get quite as crispy, but the flavor will still be amazing.
Is this gratin freezable?
Honestly? I don’t recommend it. Dairy-based dishes can get grainy when frozen and thawed. The texture just isn’t the same. If you must freeze, expect the cream sauce to separate slightly when reheated – still edible, just not that perfect creamy consistency we love.
Why is my gratin watery?
Almost always comes down to not squeezing the spinach enough! Fresh spinach holds tons of water, and frozen spinach is even worse. Press it against the colander with a wooden spoon or even wrap it in a clean towel and twist to wring it out. Your future crispy-topped self will thank you!
Can I make this without breadcrumbs?
Sure thing! Crushed crackers, panko, or even crushed potato chips make fun alternatives. For a low-carb version, try mixing grated Parmesan with almond flour for the topping – it gets wonderfully crispy!
Share Your Feedback
Nothing makes me happier than seeing your creamed spinach gratin masterpieces! Did you stick to the classic recipe or try one of the fun variations? Snap a photo of that golden, bubbly goodness and tag me – I want to see how yours turned out! Drop a comment below with your tips and tricks too (I’m always looking for new ways to make this dish even better). And if this recipe earned a spot in your regular rotation, I’d be over the moon if you left a star rating. Happy cooking, friends – can’t wait to hear how your gratin adventures go!
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Creamed Spinach Gratin: The Best Cheesy Comfort Dish Ever!
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and cheesy spinach gratin that’s perfect as a side dish. Baked to golden perfection with a crispy topping.
Ingredients
- 1 lb fresh spinach, chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a pan over medium heat. Sauté onion and garlic until soft.
- Add spinach and cook until wilted. Drain excess liquid.
- Stir in heavy cream, nutmeg, salt, and pepper. Cook for 2 minutes.
- Remove from heat and mix in Gruyere and half the Parmesan.
- Transfer to a baking dish. Top with breadcrumbs and remaining Parmesan.
- Bake for 20 minutes or until golden and bubbly.
Notes
- Use fresh spinach for best texture.
- Drain spinach well to avoid a watery gratin.
- Substitute Gruyere with Swiss cheese if needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: French
