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.

 

 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.

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. 

P.S. If you love elegant spinach dishes, be sure to try Cream of Spinach Soup or Spinach and Bacon Sheet Pan Quiche. 

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. It was perfect with smashed potatoes. 

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. 

• Charred Green Beans with Cranberries and Crisped Onions by Culinary Adventures with Camilla
• Chicken Lapeta by Sneha's Recipe
• Creamed Spinach Gratin by Karen's Kitchen Stories
• Golden Marquis Potatoes by Food Lust People Love
• Roasted Brussels Sprouts and Cinnamon Butternut Squash by Making Miracles
• Sicilian Salad by A Day in the Life on the Farm

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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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.

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Karen's Kitchen Stories

Spinach, gratin

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Don't forget to check out everyone else's holiday sides!