Spinach gratin recipe

Spinach Gratin

prep time
cook time
total time
makes
8 -10 servings

Our spinach gratin recipe is how spinach was meant to be consumed—with lots of cheese! We perfected this recipe so it’s not ‘soupy’ like au gratin dishes you may have tasted in the past. In fact, we added just enough sauce to bind and flavor the spinach and used a nice, high-quality Monterey Jack or Gruyere cheese.

Don’t be fooled by the cheese, however, because our recipe contains nearly three pounds of leafy greens, making it a dense and hearty side dish. Sometimes our recipes are picked through but not totally consumed—but this time, there wasn’t a sliver of spinach or even a singlet of melted cheese left stuck to the pan. It’s that good.

Our spinach gratin is perfect for everyday, a welcome holiday side dish and perfect for company. It’s a recipe that pairs well with just about anything, and while it’s listed under ‘sides,’ we’d be more than happy to eat this as a main course!

Spinach Gratin Recipe

what you'll need
  • 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 spinach, chopped, defrosted
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp pepper
  • 1/2 cup Monterey Jack cheese, or Gruyere cheese, shredded
Nutrition Facts
Spinach Gratin Recipe
Amount Per Serving
Calories 193 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg 10%
Sodium 572mg 24%
Potassium 1135mg 32%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 12g 24%
Vitamin A 338%
Vitamin C 83%
Calcium 39%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat oven to 400 degrees, lightly coat a 2-qt casserole dish with cooking spray and set aside. 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.
  2. 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.
  3. 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.
  4. 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.
Cheryl Says

Don’t be shy when it comes time to remove the liquid from the spinach. The success of this dish depends on it!


Spinach gratin recipe