If you love a comforting and flavorful side that elevates any meal, this Spinach Gratin Recipe is an absolute must-try. Bursting with creamy richness and a crispy cheese topping, this dish combines tender, vibrant spinach with a luscious sauce that’s effortlessly indulgent. It’s perfect for family dinners or special occasions when you want to impress without spending hours in the kitchen. Trust me, once you make this spinach gratin, it will quickly become one of your go-to recipes for a crowd-pleasing, veggie-packed delight.
Ingredients You’ll Need
All the ingredients in this Spinach Gratin Recipe are straightforward but essential, each playing a vital role in creating the perfect balance of flavor, texture, and that gorgeous golden crust. Fresh spinach brings bright color and earthiness, while the cheeses add irresistible creaminess and a savory finish.
- 1 1/2 pounds fresh spinach: Use fresh, vibrant spinach from about 3 bunches for the best flavor and texture.
- 2 tablespoons butter: Adds richness and helps soften the onion and garlic for a flavorful base.
- 1 small onion, diced: Provides a sweet and savory foundation to the creamy sauce.
- 1 tablespoon garlic, minced: For a fragrant punch that pairs perfectly with the spinach.
- 1/2 tablespoon all-purpose flour (or cornstarch): Thickens the sauce to velvety perfection.
- 1 1/2 cups heavy cream: Makes the gratin luxuriously creamy and smooth.
- 1/2 cup Parmesan cheese, grated, divided: Half melted into the sauce and half sprinkled on top for that golden crust.
- 1 teaspoon salt: Enhances all the subtle flavors in this dish.
- 1/2 teaspoon ground black pepper: Adds a mild heat and complexity.
- 1 cup mozzarella cheese, shredded: Melts beautifully to create a bubbly, irresistible topping.
How to Make Spinach Gratin Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or casserole pan. Getting your oven ready early ensures the gratin cooks evenly and achieves that perfect golden top.
Step 2: Wilt the Spinach
Cut your fresh spinach in half and blanch it in boiling water for about 30 seconds — just until it’s wilted. Immediately drain it in a colander and rinse under cold running water to stop the cooking. Then squeeze out every drop of excess water because a dry spinach mixture keeps your gratin from getting soggy.
Step 3: Sauté Aromatics
In a large skillet, melt the butter over medium-high heat until bubbly. Toss in the diced onion and minced garlic, sautéing until soft and fragrant, about 2 minutes. This step builds the flavorful base your creamy sauce will be built upon, so don’t rush.
Step 4: Make the Creamy Sauce
Sprinkle the flour (or cornstarch) over the cooked aromatics and stir well to combine. Slowly pour in the heavy cream while stirring constantly so it thickens beautifully without lumps. Add in 1/4 cup of the Parmesan cheese, then reduce heat and simmer gently for 4 to 5 minutes. This sauce will become lush and velvety with a subtle cheesiness. Season with salt and pepper to taste.
Step 5: Combine with the Spinach
Stir in your prepared spinach, tossing it into the sauce so every leaf is coated with velvety goodness. Warm it through for another minute or two, ensuring the flavors meld perfectly before it goes into the oven.
Step 6: Assemble and Bake
Transfer your creamy spinach mixture to the greased baking dish. Evenly sprinkle shredded mozzarella and the remaining Parmesan cheese on top. Bake for about 20 minutes, until the cheese melts into a bubbly, golden-brown crust that’s irresistibly inviting.
Step 7: Optional Broil for Extra Crisp
If you want an even crispier cheese topping, place the dish under the broiler for 2 to 3 minutes after baking. Watch closely so the cheese turns beautifully golden without burning — that final touch adds a delightful texture contrast.
How to Serve Spinach Gratin Recipe
Garnishes
Sprinkle freshly grated Parmesan or a little cracked black pepper right before serving to add an extra sprinkle of flavor and a touch of elegance. A few fresh herbs like chopped parsley or chives can brighten the dish even more.
Side Dishes
This gratin pairs wonderfully with roast chicken, grilled steak, or baked fish — its creamy texture complements proteins beautifully. For a vegetarian meal, serve it alongside quinoa or wild rice and a crisp green salad for a balanced dinner.
Creative Ways to Present
For a charming presentation, serve individual portions in small ramekins baked to golden perfection. You can also spoon it over toasted baguette slices as an impressive appetizer or side at your next dinner party. This dish’s inviting look and rich taste make it a crowd favorite every time.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gratin tends to taste even better the next day as the flavors have more time to deepen.
Freezing
You can freeze leftover spinach gratin for up to 2 months. Allow it to cool completely, then place portions in freezer-safe containers. Thaw it in the fridge overnight before reheating for the best texture.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through to preserve the crispy cheese topping. Microwaving is okay for convenience, but the topping will lose some of its crunch.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach has the best texture and flavor for this recipe, you can use frozen spinach if pressed well to remove excess moisture. Keep in mind the gratin may be slightly less vibrant and creamy.
Is there a substitute for heavy cream?
You can substitute half-and-half or whole milk mixed with a bit of butter, but the gratin will be less rich and creamy. For the signature velvety texture, heavy cream is definitely recommended.
Can I make this dish vegan?
To make a vegan version, swap butter with olive oil, use plant-based cream alternatives, and replace cheeses with vegan cheese substitutes or nutritional yeast for a cheesy flavor. The result will be deliciously creamy and guilt-free.
What kind of cheese works best besides mozzarella and Parmesan?
Gruyère or fontina also melt beautifully and add a wonderful nutty or buttery note to the gratin. Feel free to experiment with your favorites to match your taste.
How can I make the topping extra crispy?
Sprinkle breadcrumbs mixed with melted butter and Parmesan on top before baking. This adds a delightful crunch and contrasts nicely with the creamy spinach beneath.
Final Thoughts
This Spinach Gratin Recipe is pure comfort food magic — creamy, cheesy, and packed with vibrant greens that make you feel good about indulging. It’s simple enough for a weeknight but special enough for guests. I encourage you to try it soon and watch how it becomes a beloved staple in your kitchen. Happy cooking!
Print
Spinach Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This creamy and cheesy Spinach Gratin is a comforting side dish featuring fresh spinach wilted and coated in a rich heavy cream sauce with garlic, onions, and Parmesan. Topped with mozzarella and baked until golden and bubbling, this gratin is perfect for holiday dinners or a cozy family meal.
Ingredients
Spinach Layer
- 1 1/2 pounds fresh spinach (about 3 bunches), stems removed
Sauce
- 2 tablespoons butter
- 1 small onion, diced
- 1 tablespoon garlic, minced
- 1/2 tablespoon all-purpose flour (or cornstarch)
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, divided
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
Topping
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish or casserole pan to prepare for baking the gratin.
- Prepare Spinach: Cut the fresh spinach in half and blanch in a large pot of boiling water for about 30 seconds, just until wilted. Immediately drain in a colander and rinse under cold water to stop cooking. Squeeze out as much water as possible, then set aside.
- Sauté Onion and Garlic: In a large skillet over medium-high heat, melt the butter until bubbly, about 1 to 2 minutes. Add diced onion and minced garlic, then sauté until soft and fragrant, approximately 2 minutes.
- Make Cream Sauce: Stir in the flour or cornstarch and combine well. Gradually pour in the heavy cream while stirring constantly. Add 1/4 cup of grated Parmesan cheese. Lower the heat to medium and simmer the mixture for 4 to 5 minutes, stirring frequently, until it thickens to a smooth consistency. Season with salt and black pepper to taste.
- Combine Spinach and Sauce: Add the prepared spinach to the creamy sauce and toss to coat thoroughly. Continue cooking for 1 to 2 minutes until the mixture is evenly heated through.
- Assemble and Bake: Transfer the spinach and cream mixture to the prepared baking dish. Sprinkle the top evenly with shredded mozzarella and the remaining 1/4 cup Parmesan cheese.
- Bake until Golden: Bake in the preheated oven for about 20 minutes, or until the cheese is melted and golden brown. Alternatively, broil on high for 2 to 3 minutes until bubbly and golden, watching carefully to prevent burning.
Notes
- Be sure to squeeze out as much water from the spinach as possible to avoid a watery gratin.
- You can substitute cornstarch for flour if you want a gluten-free option.
- To add extra flavor, sprinkle some nutmeg in the cream sauce while simmering.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
