Description
A luxuriously creamy spinach side dish that combines tender spinach with a rich béchamel sauce and melted cheese for a comforting and elegant addition to any meal.
Ingredients
Scale
- 3 Tbsp unsalted butter
- 1 large yellow onion, finely diced
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 tsp kosher salt
- 1/8 tsp nutmeg
- 5 (10 oz) boxes frozen chopped spinach, defrosted
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp black pepper
- 1/2 cup Monterey Jack or Gruyere cheese, shredded
Instructions
- Prepare the Oven and Dish: Preheat oven to 400°F (200°C). Lightly coat a 2-quart casserole dish with cooking spray and set aside. This preparation ensures your gratin won’t stick to the dish and allows for even heating throughout the baking process.
- Create the Base: Place a large skillet over medium heat then melt butter. Add onions and cook 3-4 minutes until translucent. Add garlic then cook 1 additional minute. The translucent onions and fragrant garlic create a flavorful foundation for your creamy sauce.
- Make the Béchamel: Add flour then cook, stirring constantly for 1 additional minute. Add milk, salt and nutmeg then stir until combined. Bring liquid to a bubble then reduce heat to low and simmer for 10 minutes, stirring frequently to prevent scorching. This creates a velvety sauce that will coat the spinach perfectly.
- Add the Spinach: Squeeze as much liquid as possible from the spinach—the successful outcome of the dish depends on removing as much water as possible! Add spinach and Parmesan cheese to sauce and stir until completely combined. Taste and season with additional salt and pepper if necessary. Thorough draining prevents a watery gratin and allows the creamy sauce to shine.
- Bake to Perfection: Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Bake for 28-30 minutes or until cheese becomes golden and dish is hot and bubbly. This final step creates a beautiful golden crust and allows the flavors to meld together.
Notes
- Be extremely thorough when squeezing the liquid from the spinach – this is critical for a creamy rather than watery result.
- For a more sophisticated flavor, use Gruyere cheese which adds a nutty depth to the dish.
- Fresh spinach can be substituted, but you’ll need about 5 pounds, which should be blanched, shocked in ice water, and thoroughly drained.
- For extra flavor, add a pinch of cayenne pepper or red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 231
- Sugar: 6g
- Sodium: 728mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 42mg