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
Scale
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.
