How to make Spinach Gratin at home? (Rich, Creamy and Cheesy)

This dish for spinach gratin rivals any steakhouse since it is rich, creamy, and cheesy. This quick side dish is a sophisticated variation on our go-to ribeye steak accompaniment, creamed spinach!

Simple Cheesy Side

You may be familiar with potatoes au gratin, but in reality, gratin can refer to pretty much anything that has been dusted with cheese or bread crumbs; in this recipe, I use a combination of both.

• The foundation of this recipe is quick, cheesy spinach creamed on the stovetop.
• You can use frozen or fresh spinach to make this.
• The spinach gratin can be prepared in advance.
• This is elevated with a cheese topping that is caramelized and bubbling.

Ingredients

SPINACH For this dish, chopped fresh spinach will work just as well, but I find that using frozen spinach that is sold in 10-ounce packets is simpler (and less expensive). Spinach should be given time to defrost and drain in a strainer.

SAUCE This dish thickens without the use of a roux, thanks to the cream and cream cheese. The sauce is excellent, with cheese added in the form of shreds. While using your favorite cheeses, from brie to swiss, I utilize Havarti.

Spinach Gratin Recipe

1. Melt the sauce ingredients (as directed in the recipe below), then stir in the cheese and spinach.
2. Put this spinach mixture on a small plate, then sprinkle cheese on top (and breadcrumbs if you like).
   till bubbling, bake!
3. Add-ins go great with spinach gratin! Water chestnuts or sliced mushrooms will provide some crunch!

Spinach Gratin Make Ahead:

Making this recipe in advance is a terrific idea. When you’re ready to serve, just bake once you’ve finished all of the preparation.

You’ll probably need to bake it longer if it came out of the fridge cold (an extra 10-15 minutes).

• The leftovers can be used to make spinach-stuffed chicken or added to a creamy pasta sauce.
• Retain leftovers in the fridge for 4-5 days or freeze them for up to 2 months.
• After freezing, defrost it overnight in the refrigerator and drain any liquid before serving. Reheat in the oven or microwave by adding breadcrumbs and fresh cheese.

Spinach Gratin

Making spinach gratin is incredibly simple. This cheese-topped, spinach-filled side dish is sure to please the entire family!

Ingredients

• 2 tablespoons onion minced or shallot
• 1 tablespoon butter
• 1 clove garlic minced
• ⅔ cup light cream
• 4 ounces cream cheese
• ⅛ teaspoon salt or to taste
• black pepper to taste
• 20 ounces frozen chopped spinach (two 10-ounce packages) thawed and squeezed dry
• ½ cup Havarti cheese shredded, divided
• ¼ cup Parmesan cheese shredded, divided
• 1 tablespoon Panko bread crumbs optional

Instructions

1. Set the oven to 400 °F.
2. On low heat, add the onion and butter to the pan and often stir until the onion softens.
3. Add the garlic and simmer for approximately a minute, or until fragrant. Cream, cream cheese, salt, and pepper should all be thoroughly mixed in. 1 to 2 minutes of simmering or until thickened.
4. Add 1/4 cup Havarti and 2 tablespoons of Parmesan cheese after turning the heat off. Spinach to the combination
5. Fill a 1 12 qt baking dish with the spinach mixture. Bake for 15 to 20 minutes, or until heated, and sprinkle with the remaining cheese and bread crumbs.

Notes

You can use 1 pound of fresh spinach instead. Trim stems, then sauté in a pan for 2 to 3 minutes, or until wilted.

You will need to increase the baking time by 10 minutes if the preparation is done in advance and refrigerated.

Nutrition information

Serving: 0.25cup | Calories: 170 | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 318mg | Potassium: 282mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8715IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 2mg