Spinach Gratin Recipe

In our home, weeknight dinners are often a balancing act between healthy eating and satisfying cravings. Let’s be honest, getting everyone excited about vegetables can sometimes feel like a Herculean task. That’s where Spinach Gratin comes to the rescue. This isn’t just any side dish; it’s a creamy, cheesy, and utterly delicious way to get your greens in. The first time I made Spinach Gratin, I was a bit skeptical – would my kids, notorious vegetable avoiders, actually eat it? The aroma wafting from the oven was undeniably enticing, a comforting blend of cheese and herbs. And then came the taste test. Silence fell over the dinner table, broken only by satisfied murmurs and the clinking of forks. Even my pickiest eater asked for seconds! This Spinach Gratin has become a regular feature on our menu, a guaranteed crowd-pleaser that transforms humble spinach into a gourmet experience. It’s the perfect side dish for a cozy family meal, elegant enough for a dinner party, and surprisingly easy to make. Trust me, this recipe will convert even the staunchest spinach skeptics in your life.

Ingredients

This Spinach Gratin recipe is built on simple, wholesome ingredients that come together to create a dish that’s both comforting and nutritious. Let’s break down each component and explore why they are essential for the perfect gratin.

• Fresh Spinach: 1.5 lbs (approximately 700g) Fresh spinach is the heart of this dish, providing a vibrant green color and a slightly earthy, subtly sweet flavor that is beautifully complemented by the creamy sauce and cheese. While frozen spinach can be used in a pinch, fresh spinach offers a superior texture and flavor profile for gratin. Look for spinach with bright, perky leaves and avoid any bunches that appear wilted or have yellowing leaves. Thoroughly washing fresh spinach is crucial to remove any grit or soil. You will be surprised how much spinach wilts down when cooked, so don’t be alarmed by the initial volume – it will reduce significantly as it cooks.
• Butter: 4 tablespoons (60g), unsalted Butter is the foundation of the béchamel sauce, providing richness, flavor, and a velvety smooth texture. Unsalted butter is recommended as it allows you to control the overall saltiness of the dish. The butter melts down to create a roux with the flour, which is the base of the creamy sauce. Using high-quality butter will enhance the overall flavor of the gratin.
• All-Purpose Flour: 4 tablespoons (30g) All-purpose flour is used to create a roux with the melted butter, acting as a thickening agent for the béchamel sauce. When cooked with butter, the flour loses its raw taste and gains a nutty aroma, contributing to the depth of flavor in the sauce. It’s important to cook the roux for a minute or two to ensure the flour is properly cooked; this prevents any starchy taste in the final dish.
• Milk: 3 cups (720ml), whole milk preferred Milk is the liquid component of the béchamel sauce, adding creaminess and diluting the roux to create a smooth and luscious sauce. Whole milk is preferred for its richer flavor and creamier texture, but 2% milk can also be used for a slightly lighter version. Avoid using skim milk as it may result in a thinner and less flavorful sauce. The milk should be warmed before adding to the roux to prevent lumps and ensure a smooth sauce.
• Heavy Cream: ½ cup (120ml) Heavy cream elevates the richness and luxuriousness of the béchamel sauce, adding an extra layer of indulgence to the Spinach Gratin. While optional, heavy cream significantly enhances the creamy texture and flavor of the dish. For a slightly lighter version, you can reduce the amount of heavy cream or substitute it with half-and-half, but the full richness of heavy cream truly makes this gratin special.
• Garlic: 2 cloves, minced Garlic adds a subtle savory depth and aromatic complexity to the Spinach Gratin, complementing the spinach and cheese beautifully. Freshly minced garlic is always preferred over garlic powder for its brighter and more pungent flavor. Sautéing the garlic in butter before adding the flour infuses the butter with its flavor, creating a flavorful base for the béchamel sauce.
• Nutmeg: ¼ teaspoon, freshly grated (optional but highly recommended) A pinch of freshly grated nutmeg is the secret ingredient that elevates béchamel sauce from good to exceptional. Nutmeg adds a warm, slightly sweet, and subtly spicy note that complements the creamy sauce and spinach perfectly. Freshly grated nutmeg is far superior in flavor to pre-ground nutmeg. A little goes a long way, so just a quarter teaspoon is sufficient to add a delightful complexity to the dish.
• Gruyere Cheese: 1 ½ cups (150g), grated Gruyere cheese is the star cheese in this Spinach Gratin, known for its nutty, slightly sweet, and complex flavor that melts beautifully. Gruyere cheese provides a wonderful depth of flavor that complements the spinach and creamy sauce without being overpowering. It also melts beautifully and creates a golden brown, bubbly crust when baked. You can use pre-shredded Gruyere for convenience, but freshly grated Gruyere will have a better flavor and melt more smoothly.
• Parmesan Cheese: ½ cup (50g), grated Parmesan cheese adds a salty, savory, and umami-rich flavor to the Spinach Gratin, enhancing the overall cheesy profile and providing a slightly sharper contrast to the Gruyere. Parmesan cheese also contributes to the crispy, golden brown topping when baked. Freshly grated Parmesan is recommended for its superior flavor and texture.
• Salt: To taste Salt is essential for seasoning and enhancing the flavors of all the ingredients in the Spinach Gratin. Salt balances the richness of the cheese and cream and brings out the natural sweetness of the spinach. Seasoning with salt at each stage of the cooking process – when cooking the spinach, making the sauce, and layering the gratin – is crucial for a well-balanced flavor.
• Black Pepper: Freshly ground, to taste Freshly ground black pepper adds a subtle spicy kick and enhances the savory notes of the Spinach Gratin. Just like salt, pepper should be added to taste at each stage of the cooking process to season the dish properly. Freshly ground black pepper has a much brighter and more aromatic flavor than pre-ground pepper.

Instructions

Creating this delectable Spinach Gratin is surprisingly straightforward. Follow these step-by-step instructions to achieve perfect results every time.

1. Prepare the Spinach: Begin by thoroughly washing the fresh spinach under cold running water to remove any dirt or grit. Place the washed spinach in a large pot or skillet over medium heat. You don’t need to add any extra water as the water clinging to the leaves after washing will be sufficient to steam the spinach. Cover the pot and cook until the spinach is wilted and tender, which should take about 3-5 minutes. Stir occasionally to ensure even cooking. Once wilted, drain the spinach in a colander and gently squeeze out as much excess water as possible. This step is crucial to prevent the gratin from becoming watery. Roughly chop the spinach and set aside.
2. Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Add the all-purpose flour to the saucepan and whisk continuously to create a smooth roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce thickens and becomes smooth, about 5-7 minutes. Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally, to ensure the sauce is cooked through and velvety.
3. Enhance the Sauce: Remove the saucepan from the heat and stir in the heavy cream, grated nutmeg, salt, and freshly ground black pepper. Taste the sauce and adjust seasoning as needed. The sauce should be creamy, flavorful, and slightly seasoned.
4. Combine Spinach and Sauce: Add the chopped, cooked spinach to the béchamel sauce and stir to combine thoroughly. Ensure the spinach is evenly coated in the creamy sauce.
5. Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized gratin dish.
6. Layer the Gratin: Pour the spinach and sauce mixture into the prepared baking dish, spreading it evenly. Sprinkle the grated Gruyere cheese evenly over the spinach mixture. Then, sprinkle the grated Parmesan cheese over the Gruyere. The cheese topping should cover the entire surface of the spinach mixture.
7. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbly, golden brown, and heated through. The cheese topping should be melted, bubbly, and lightly browned.
8. Rest and Serve: Remove the Spinach Gratin from the oven and let it rest for 5-10 minutes before serving. This allows the gratin to set slightly and the flavors to meld together beautifully. Serve hot and enjoy!

Nutrition Facts

This nutritional information is an estimate and can vary based on specific ingredients and serving sizes. It is calculated for approximately 6 servings.

Serving Size: Approximately 1 cup (240g)

Calories per Serving: Approximately 350-400 calories

• Total Fat: 25-30g
  • Saturated Fat: 15-20g
• Cholesterol: 80-100mg
• Sodium: 400-500mg
• Total Carbohydrates: 15-20g
  • Dietary Fiber: 3-4g
  • Sugars: 5-7g
• Protein: 15-20g
• Vitamin A: High
• Vitamin C: Moderate
• Vitamin K: Very High
• Calcium: Moderate
• Iron: Moderate

Note: Spinach Gratin provides a good source of vitamins A, C, and K, as well as calcium and protein. However, it is also relatively high in fat and calories due to the cheese and cream. Enjoy in moderation as part of a balanced diet.

Preparation Time

Spinach Gratin is surprisingly efficient to prepare, making it a great option for both weeknight meals and special occasions.

• Prep Time: 20 minutes (includes washing spinach, making sauce, and grating cheese)
• Cook Time: 25 minutes (baking time)
• Total Time: 45 minutes

This recipe is relatively quick to assemble, especially if you use pre-shredded cheese and have your ingredients prepped in advance. The majority of the time is hands-off baking time, allowing you to focus on other aspects of your meal.

How to Serve

Spinach Gratin is a versatile side dish that pairs wonderfully with a variety of main courses. Here are some serving suggestions to inspire your menu planning:

• As a Side Dish for Meats:
  • Steak: The richness of Spinach Gratin complements the savory flavor of grilled or pan-seared steak beautifully.
  • Roasted Chicken: Serve alongside a juicy roasted chicken for a classic and comforting meal.
  • Pork Tenderloin: The creamy gratin adds a luxurious touch to lean and tender pork tenderloin.
  • Lamb Chops: Pair with grilled or roasted lamb chops for a more elegant and flavorful combination.
  • Salmon: Baked or pan-seared salmon is enhanced by the creamy texture and cheesy flavor of the gratin.
• Vegetarian Main Course Accompaniment:
  • Vegetarian Wellington: Serve alongside a hearty vegetarian Wellington for a sophisticated vegetarian feast.
  • Mushroom Risotto: Spinach Gratin adds a creamy and cheesy element to a flavorful mushroom risotto.
  • Lentil Loaf: Pair with a lentil loaf for a comforting and protein-rich vegetarian meal.
  • Vegetable Tart: Serve alongside a savory vegetable tart for a lighter yet satisfying vegetarian option.
• Holiday and Special Occasions:
  • Thanksgiving or Christmas Dinner: Spinach Gratin makes an elegant and crowd-pleasing addition to holiday feasts.
  • Dinner Parties: Impress your guests with this sophisticated and flavorful side dish at your next dinner party.
  • Potlucks: Spinach Gratin is easily transportable and always a hit at potlucks and gatherings.
• Serving Temperature and Garnishes:
  • Serve Spinach Gratin hot directly from the oven for the best creamy and cheesy texture.
  • Garnish with a sprinkle of fresh parsley or chives for a touch of freshness and visual appeal.
  • For an extra touch of elegance, you can drizzle a small amount of truffle oil over the gratin just before serving.

Additional Tips for Perfect Spinach Gratin

To ensure your Spinach Gratin is a resounding success every time, consider these helpful tips:

1. Thoroughly Drain the Spinach: Squeezing out as much excess water as possible from the cooked spinach is crucial to prevent a watery gratin. Use your hands or a clean kitchen towel to gently squeeze out the moisture after draining the spinach in a colander.
2. Don’t Overcook the Roux: When making the béchamel sauce, cook the roux of butter and flour for only 1-2 minutes. Overcooking the roux can result in a sauce that is too thick or has a burnt flavor. Stir constantly and watch carefully to avoid browning the roux excessively.
3. Warm the Milk: Warming the milk before adding it to the roux helps prevent lumps from forming and ensures a smoother sauce. You can warm the milk in a separate saucepan or in the microwave until it is just heated through but not boiling.
4. Use Quality Cheese: The flavor of Spinach Gratin heavily relies on the quality of the cheese. Opt for good quality Gruyere and Parmesan cheese for the best flavor and melting properties. Freshly grated cheese will always melt more smoothly and have a better flavor than pre-shredded cheese.
5. Make Ahead Option: You can prepare the Spinach Gratin ahead of time and assemble it in the baking dish. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding an extra 5-10 minutes to the baking time if baking directly from the refrigerator to ensure it is heated through.

FAQ Section: Your Spinach Gratin Questions Answered

Here are some frequently asked questions to help you master Spinach Gratin and address any potential concerns:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach if fresh spinach is not available. Use about 1 lb (450g) of frozen spinach. Thaw the frozen spinach completely and squeeze out as much excess water as possible before using it in the recipe. Frozen spinach may have a slightly softer texture than fresh spinach in the final dish, but it is a convenient alternative.

Q2: Can I substitute Gruyere cheese with another type of cheese?

A: Yes, if you don’t have Gruyere cheese, you can substitute it with other melting cheeses with good flavor. Good alternatives include Jarlsberg, Emmental, Comte, or even a sharp white cheddar. Each cheese will impart a slightly different flavor profile, but they will all work well in Spinach Gratin.

Q3: Can I make Spinach Gratin dairy-free or vegan?

A: Making Spinach Gratin dairy-free or vegan requires some substitutions, but it is possible. You can use plant-based butter, plant-based milk (such as oat milk or cashew milk), and plant-based heavy cream alternatives. For the cheese, use a good quality vegan melting cheese alternative that mimics the flavor and melting properties of Gruyere and Parmesan. Nutritional yeast can also be added to the sauce for a cheesy flavor.

Q4: Can I add other vegetables to the Spinach Gratin?

A: Yes, you can customize Spinach Gratin by adding other vegetables. Sautéed mushrooms, caramelized onions, or roasted red peppers would be delicious additions. Add these vegetables to the spinach mixture before layering in the baking dish. Ensure any added vegetables are cooked and drained of excess moisture before incorporating them into the gratin.

Q5: How do I store leftover Spinach Gratin?

A: Store leftover Spinach Gratin in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake it in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions until warm. The texture may change slightly upon reheating, but it will still be delicious.

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