Dec 13, 2020

Creamed Spinach Gratin

This spinach gratin recipe is comprised of an already tasty creamed spinach topped with Gruyere and Parmesan, and then baked. The top is crispy and cheesy, and the inside is creamy and seriously flavorful.

 Creamed Spinach Gratin



 I have made this spinach many times, especially on holidays to accompany roast beef. It kind of reminds me of the side dishes, e.g. creamed corn and Yorkshire pudding, that would be served in the old traditional prime rib restaurants.

This dish can be assembled up to two days in advance prior to baking. It is also easily scaled for smaller or larger crowds. 

If you are baking for a large crowd, use a fairly shallow casserole dish. I have often baked mine in my toaster oven to free up oven space, and it has worked out wonderfully. It also makes terrific leftovers.

Spinach Gratin



This is such an easy and elegant side dish. The first time I served this was for Christmas Eve dinner for my extended family. This was the only dish that disappeared. The serving dish was empty. Completely. I'm just saying. We are not vegetable people. It's just that good. I promise.

The creamed spinach alone is very tasty, but adding cheese and baking it takes it to another level. If you do have leftovers, they are delicious reheated. I even stirred a big spoonful of the leftover cheesy creamed spinach into Trader Joe's tomato and roasted red pepper soup. It was wonderful. 

Creamed Spinach Gratin serving in a spoon



I adapted this recipe from Barefoot Contessa Parties, which came out in 1991. It was her second cookbook and it is still in print. It's my "go-to" book for having people over. The recipes are easy to prepare and totally crowd pleasing. 

The book is filled with ideas and menus for parties. Plus, I adore Ina Garten's writing. 

This is an updated recipe, first posted in November 2014. I've updated the photos and created a printable recipe card, and we enjoyed this delicious creamed spinach gratin again! 

This time, I made two fifths of the recipe for just us, and it came out beautifully with lots of leftovers. 


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Welcome to Sunday Funday. This week our host is Making Miracles and our theme is Holiday Side Dishes. Be sure to check out everyone's amazing side dishes. 



Creamed Spinach Gratin holiday side dish



If you love creamed spinach, spinach souffle, or anything topped with cheese and baked, try this delicious side dish. 


Creamed Spinach Gratin

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Creamed Spinach Gratin
Yield: 10 servings
Author: Karen Kerr
This spinach gratin recipe is comprised of an already tasty creamed spinach topped with Gruyere and Parmesan, and then baked. The top is crispy and cheesy, and the inside is creamy and seriously flavorful.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 cups chopped onions (white, sweet, or brown)
  • 1/4 cup all purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 5 10-ounce packages of frozen spinach, thawed, with as much water squeezed out of it.
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup freshly grated Gruyere cheese

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large skillet or saute pan, melt the butter over medium heat. Add the onions and saute for about 15 minutes, stirring regularly.
  3. Add the flour and nutmeg and stir for another two minutes, until the flour has been absorbed.
  4. Add the cream and milk, and cook for another few minutes, until the mixture has thickened.
  5. Add the spinach, 1/2 of the Parmesan, salt, and pepper.
  6. Turn off the heat and transfer the mixture to a greased casserole dish. Sprinkle the top with the remaining Parmesan and the Gruyere.
  7. Bake for 20 minutes, uncovered. The cheese should be browned and bubbly.
  8. Serve immediately.
Spinach, gratin
Side dish
American
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Don't forget to check out everyone else's holiday sides!




10 comments:

  1. Wow. This looks and sounds incredible, Karen. Gruyère is one of my all-time favorite cheeses. Saving this recipe!

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    Replies
    1. No hyperbole, Cathy, you would love this. It's delicious. =)

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  2. Love this recipe, Karen! I am thinking of a side dish to serve with a Beef Wellington, and it needs to be something light - I think this would go perfectly with it....

    Pinning it...

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    Replies
    1. Sally, this is the perfect side for beef Wellington! I hope you post it because I'd love to try yours.

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  3. Hi Karen, I could eat this every night for dinner, love it!

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  4. This sounds scrumptious. What a great holiday side.

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  5. This is my idea of a yummy spinach casserole! Look at that creamy cheesy bite!

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