Creamy Spinach Gratin with Parmesangruyère Crust
Table of Contents
- Recipe Introduction
- Ingredients & Equipment — Quick Chat Before You Cook
- Main Ingredients
- Seasoning Notes
- Equipment Needed
- Cooking Method
- Serving Suggestions — Dress Up Your Spinach Gratin
- Storage Tips — Keep It Tasty
- Variations — Play With Flavour
- Nutrition Basics — Simple Facts
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Spinach Gratin hooked me at first bite.
I mean, Spinach Gratin with a nutty Gruyère Parmesan crust feels like a dinner hug.
The flavor hits are creamy béchamel sauce, bright lemon, and a crunchy cheese breadcrumb top.
Brief Overview
This dish borrows classic French roots.
Gratin recipes have long been cozy holiday staples in France.
Difficulty sits at medium.
Prep is active but straightforward.
The total time is Total time: 45 50 minutes and it requires attention to moisture.
This recipe Yields 6 servings , making it a great holiday spinach side dish or weeknight treat.
Main Benefits
Spinach brings vitamins A and K.
This Spinach And Cheese combo gives protein and green goodness.
This is perfect for a table makeover.
Serve it beside roast chicken or turkey for a glossy holiday spread.
What makes it special is technique.
Knowing how to blanch spinach and then properly drain and squeeze spinach saves the day.
I learned that the hard way. Oh my gosh, I once skipped squeezing and ended up with a watery creamed spinach bake.
Never again.
Use fresh or Frozen Spinach.
If you go frozen, thaw and press until dry.
The béchamel sauce binds everything into a silky filling.
The topping is the showstopper.
Gruyere Parmesan crust browns into golden crunch.
That contrast of creamy and crisp is why guests ask for seconds.
A quick note on timing.
Bake until edges bubble, then broil briefly.
Broil for only a minute or two to avoid burning.
Fun fact: gratins are one of those dishes that look fancy.
They are actually real crowd pleasers.
I’ve served this at three holiday dinners in a row.
Ready to cook?
Next up are the ingredients and exact steps.
Ingredients & Equipment Quick Chat Before You Cook
Oh my gosh, this Spinach Gratin is my go-to side.
It turns an ordinary dinner into a real table makeover.
My grandma used to say, "Good crust fixes everything." True.
Main Ingredients
For the Spinach:
- Fresh baby spinach: 2 lb (900 g) , or
- Frozen chopped spinach: 24 oz (680 g) , thawed and squeezed.
Quality note: choose bright leaves. No yellowing.
For the Béchamel & Flavor Base:
- Unsalted butter: 3 tbsp (42 g) , divided.
- Shallot or small onion: 1 medium (75 g) , finely diced.
- Garlic: 1 clove , minced, optional.
- All-purpose flour: 2 tbsp (16 g) .
- Whole milk: 1 cup (240 ml) .
- Heavy cream: 1/2 cup (120 ml) .
Quality note: use full fat cream for richness.
Cheese & Topping:
- Gruyère: 1 cup (about 100 g) , grated.
- Parmigiano Reggiano: 1/2 cup (about 50 g) , finely grated.
- Plain breadcrumbs: 1/2 cup (50 g) .
Quality note: choose well aged Parmesan for sharpness. Gruyère should be nutty.
Technique reminders:
- Blanch 30 60 seconds when using fresh leaves.
- Squeeze very dry before folding into the sauce.
Seasoning Notes
| Essential combination | nutmeg, lemon, black pepper. |
|---|---|
| Try | pinch of nutmeg plus 1 tsp (5 ml) lemon juice. |
| Aromatics | shallot and garlic bring depth. |
Flavor enhancers: a little Parmesan in the sauce.
Quick subs: no Gruyère? Use Swiss or Fontina.
No fresh spinach? Use frozen spinach , well drained.
Want lighter? Use 1 1/4 cup (300 ml) whole milk instead.
Equipment Needed
Essential tools only. Keep it simple.
- Large pot for blanching. Use a big skillet instead.
- Large bowl with ice water. Use a colander and cold tap.
- Fine mesh sieve or clean towel for squeezing.
- 10 12 inch skillet or saucepan for the sauce.
- Whisk, grater, ovenproof dish (8x8 or 9x9).
- Oven set to 375° F ( 190° C) for baking.
Honestly, once you nail how to blanch spinach and the draining and squeezing spinach , this creamed spinach bake sings.
It makes a perfect holiday spinach side dish.
I promise, the Gruyere Parmesan crust wins every time.
Cooking Method
I love serving my Creamy Spinach Gratin with Parmesan Gruyère Crust at family dinners. As Julia Child said, people who love to eat are the best people.
This dish turns simple spinach and cheese into a true table makeover. It works as a holiday spinach side dish or a weeknight creamed spinach bake.
Prep Steps
Get your mise en place ready. Chop the shallot. Grate the Gruyère and Parmesan. Measure milk and cream.
If using fresh spinach, learn how to blanch spinach properly. Bring salted water to a boil. Blanch leaves 30 60 seconds .
Shock in ice water. For frozen spinach, thaw and repeat the draining and squeezing spinach step until dry.
Safety first. Use a towel or cheesecloth when squeezing. Be careful with boiling water. Watch the hot broiler later.
step-by-step Process
- Preheat oven to 375° F ( 190° C) .
- Blanch or thaw and squeeze spinach. Chop and season lightly.
- Sweat shallot in 2 tablespoons butter for 3– 4 minutes.
- Make the béchamel sauce. Whisk in flour, cook 1 minute. Add milk and cream. Simmer until it coats a spoon.
- Fold spinach and most of the Gruyère and Parmesan into sauce. Adjust salt and pepper.
- Transfer to a gratin dish. Top with breadcrumbs, remaining cheese, and 1 tablespoon melted butter.
- Bake until bubbling and edges brown, about 20– 25 minutes . Broil 1 2 minutes for a golden crust. Caution: broiler is very hot watch closely.
- Rest 5 minutes before serving.
Visual cues matter. Béchamel should coat a spoon. There should be no pooling liquid. Top must be golden and crisp.
Pro Tips
Technique matters. Remove moisture ruthlessly. Squeeze spinach until nearly dry. Cook the roux just enough to lose the raw flour taste.
Shortcuts I love: use thawed frozen spinach for faster prep. Use pre-grated cheese for speed, though flavor dips slightly.
Common mistakes to avoid: under squeezing spinach leads to a watery bake. Over broiling burns the Gruyere Parmesan crust.
make-ahead option: assemble and refrigerate for a day. Bake straight from cold, add a few extra minutes.
Honestly, this Spinach And Cheese combo feels indulgent. It’s comfort food with class.
Serving Suggestions Dress Up Your Spinach Gratin
I love how a simple Spinach Gratin turns a plain meal into a Table Makeover. Serve it with roast chicken or lemon herb turkey.
Pan-seared salmon works great too. For contrast, add a crisp green salad with vinaigrette. Crusty bread is perfect for scooping up the creamy bechamel sauce and Gruyere Parmesan crust.
Honestly, this makes a lovely Holiday spinach side dish.
Storage Tips Keep It Tasty
Cool the gratin to room temperature. Store in an airtight container. Refrigerate up to 3 days. Reheat in the oven so the top gets crisp again.
Heat at 375° F ( 190° C) for 10 12 minutes, covered, then uncover to brown.
You can freeze the unbaked gratin for up to 2 months. Thaw overnight in the fridge before baking. If you froze a baked dish, reheat gently.
Broil only for 1 2 minutes to refresh the crust. Watch it closely so it doesn’t burn.
Variations Play With Flavour
Want dietary swaps? Use a milk based béchamel and reduce cream for a lighter version. For dairy-free, try cashew cream and a vegan cheese.
Add sautéed mushrooms for an earthy twist. Or toss in crispy bacon and caramelized onions for a smoky kick.
Swap fresh for frozen spinach when you’re rushed. If using Frozen Spinach, thaw and follow my ritual: draining and squeezing spinach until dry.
That step saves the whole dish. Also, try a little lemon for brightness.
Nutrition Basics Simple Facts
One cup of cooked spinach provides over 100% of your daily vitamin K. This gratin supplies protein from cheese and iron from the spinach.
Per serving, expect roughly 320 kcal and 14 g protein. It’s rich, so pair with lighter mains.
Quick cooking truths: learn How to blanch spinach properly to keep color and flavor. The key technique is ruthless moisture removal.
I once made a watery creamed spinach bake. Never again. Lesson learned.
Final note: make it yours. I’ve burned the top a few times. It still tasted great. So relax. Invite friends.
This Spinach Gratin will steal the show. Go on bake it tonight.
Frequently Asked Questions
How do I stop my Spinach Gratin from becoming watery?
The single biggest trick is to remove moisture ruthlessly: blanch fresh spinach then plunge into ice water and squeeze in a towel or cheesecloth until no liquid comes out, or press thawed frozen spinach firmly in a sieve.
Also make sure your béchamel is thick enough to coat the back of a spoon before folding in the greens a looser sauce invites pooling. Finally, bake at the recommended temperature and only broil briefly so the top crisps without giving the dish time to release more liquid.
Can I use frozen spinach instead of fresh for this Creamy Spinach Gratin with Parmesan Gruyère Crust?
Yes use about 24 oz (680 g) frozen, fully thawed and squeezed very dry; frozen works well and saves prep time. Because frozen spinach can still release water, squeeze extra thoroughly and consider reducing the milk/cream by a couple of tablespoons if your mixture looks loose.
The flavour will be excellent, and it’s a great shortcut for weeknight cooking or when fresh leaves cost a fortune at the shops.
How do I get a beautifully browned, crunchy top without burning it?
Mix your grated Gruyère/Parmesan with the breadcrumbs and a tablespoon of melted butter for even browning, then bake until the edges bubble and the top just starts to colour.
If you want extra colour, move the dish under a hot broiler for 1 2 minutes stand by with the oven door open and watch closely, as it can go from golden to charred in seconds.
Alternatively, use a blowtorch for pinpoint browning if you have one, which is handy for finishing without overcooking the filling.
Is Spinach Gratin suitable if I want a lighter or dairy-free option?
You can make lighter versions by swapping some or all of the cream for extra whole milk plus a spoonful of crème fraîche, cutting the butter slightly, and using a milder cheese or less of it; this trims calories without losing creaminess.
For dairy-free/vegan, use a cashew based cream or a roux made with olive oil and plant milk, then fold in a good quality vegan cheese and extra seasoning expect a different but still tasty result.
Nutritionally, the gratin is fairly rich (about 300 350 kcal per serving in the base recipe), so serve with a sharp, acidic salad or roasted protein to balance the meal.
How long will leftovers keep and what's the best way to reheat Spinach Gratin?
Store leftovers in an airtight container in the fridge for up to 3 4 days, or freeze in a suitable dish for up to 2 months; thaw overnight in the fridge before reheating. Reheat covered in a 160 170°C (325 350°F) oven until warmed through, then uncover and grill/broil for a minute to refresh the crust microwaving is fastest but can make the topping soggy.
When reheating from frozen, add a splash of milk or cream if the filling looks dry before warming to restore creaminess.
Creamy Spinach Gratin With Parmesangruyere Crust
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 kcal |
|---|---|
| Protein | 14 g |
| Fat | 26 g |
| Carbs | 12 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 650 mg |