Creamed Spinach Gratin
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This Creamed Spinach Gratin is proof that spinach can shine when you treat it right. The spinach turns silky and rich in a creamy Gruyère sauce, then bakes under a golden, crunchy Parmesan topping that tastes like pure comfort. This is the kind of side dish that quietly outperforms everything else on the holiday table.
Spinach So Good You’ll Forget It’s Spinach
Every holiday table needs at least one green dish that makes people say something other than “is that a salad?” and this Creamed Spinach Gratin is mine. It’s rich, cozy, a little bit bougie thanks to the Gruyère, and it absolutely earns its spot next to the turkey, the ham, the roast, or whatever main you’re bravely wrangling this year.
And look, I grew up hearing that if we eat our spinach we’ll be strong like Popeye, which honestly felt like a scam until I met this recipe. This one has enough cream, cheese, and golden crumbs to make even the pickiest eater take a second bite. It’s the kind of holiday side that disappears faster than anything green has any right to.
Why You’ll Love This Creamy Spinach Gratin
- It turns plain frozen spinach into a creamy, golden holiday side everyone actually loves.
- The Gruyère gives it that rich, nutty depth that makes people think you fussed way more than you did.
- The panko topping stays crisp, even after baking, so you get that perfect contrast with every scoop.
- You can make it ahead, tuck it in the fridge, and bake it when the turkey has finally relinquished oven space.
- It’s the kind of green side dish that makes you feel a tiny bit virtuous, even while eating all that cheese.
Ingredients and Tips
- Use frozen chopped spinach for this recipe. It is more affordable, easy to work with, and gives you the perfect texture once it is squeezed dry.
- Squeezing out the water is the most important step. Any extra moisture will thin out the sauce and prevent the gratin from setting properly.
- Gruyère gives the gratin a rich, nutty flavor that makes it taste like a holiday side you fussed over. Swiss is the closest substitute if you need it.
- Cook the onions until they soften. This adds sweetness and balances the richness of the creamy sauce.
- A little nutmeg goes a long way with creamy spinach dishes. It gives just enough warmth to round out the flavor.
- Make sure the sauce thickens before adding the cheese. This helps everything melt smoothly and prevents a runny gratin.
- Freshly shredded cheese melts better than pre shredded. It also blends into the sauce without becoming grainy.
- The panko topping gives you that golden crunch everyone loves. Mix it well with Parmesan and a bit of oil so it browns evenly.
- Let the gratin sit for a few minutes after baking. It helps it settle and makes serving cleaner and easier.
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and let it cook for about 30 seconds so it releases its flavor.
Sprinkle the flour over the onions and garlic, whisking until it forms a smooth paste. Slowly pour in the milk while whisking to avoid lumps. Add the cream, salt, pepper, and nutmeg. Let the sauce simmer for a few minutes until it thickens slightly.
Stir in the Gruyère and half of the Parmesan. They melt quickly and turn the sauce into something wonderfully rich and velvety.
Make sure the spinach is very well squeezed so the gratin does not turn watery. Fold it into the sauce until everything is evenly combined. Taste and adjust the seasoning.
In a small bowl, mix the panko, remaining Parmesan, and olive oil. This gives you a crisp, golden crust in the oven.
Transfer the creamy spinach mixture to a buttered baking dish. Sprinkle the breadcrumb topping evenly over the surface. Bake at 400 °F (200 °C) for about 20 to 25 minutes, or until the top is golden and the edges are bubbling.
Let it sit a couple of minutes before serving. Then enjoy your holiday spinach and feel extra virtuous, because Popeye would absolutely approve.
How To Serve
Creamed Spinach Gratin is one of those sides that happily sits beside just about anything on a holiday table. Here are some of my favorite Jo Cooks recipes to put beside it:
Prime Rib Roast
Slow Cooker Turkey Breast
Crockpot Honey Mustard Glazed Ham
Beef Tenderloin
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. You will need a lot of it. Fresh spinach cooks down significantly, so start with about two pounds, sauté it, then squeeze it very well before adding it to the sauce.
How do I keep the gratin from getting watery?
The spinach must be squeezed completely dry. This is the number one secret to a thick, creamy gratin that does not leak liquid. Frozen spinach makes this easier.
Can I make this ahead for the holidays?
Yes. Assemble the gratin, cover it, and refrigerate for up to 24 hours. Add a few extra minutes of bake time since it will be cold going into the oven.
Can I freeze it?
I would not. Dairy based sauces tend to separate after freezing, and the texture becomes grainy. Fresh or refrigerated is best.
What baking dish works best?
Any medium sized casserole or gratin dish works as long as it is not too shallow. You want enough depth for bubbles and browning.
Can this be doubled for a large crowd?
Yes. Double everything and bake in a large 9×13 inch dish. Add a few extra minutes to ensure the center is hot and bubbly.
Try These Recipes Next
- Creamed Spinach
- Green Bean Almondine
- Old Fashioned Green Beans
- Brown Butter Mashed Potatoes
- Cheesy Roasted Garlic Dip
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Creamed Spinach Gratin
Ingredients
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 1 cup Gruyère cheese (shredded, or Swiss)
- ½ cup Parmesan cheese (grated, divided)
- 20 ounces frozen chopped spinach (thawed and very well squeezed dry)
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400 °F (200 °C). Lightly butter or spray a medium baking dish.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 finely chopped onion and cook for 3 to 4 minutes until softened. Stir in 2 minced cloves of garlic and cook 30 seconds more.
- Sprinkle in 2 tablespoons flour and whisk for 1 minute. Gradually pour in 1 ½ cups milk, whisking until smooth. Add ½ cup heavy cream, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon nutmeg. Cook 3 to 4 minutes until slightly thickened.
- Stir in 1 cup shredded Gruyère and ¼ cup grated Parmesan until melted and creamy.
- Fold in 20 ounces chopped spinach (squeezed dry) until fully combined. Taste and adjust seasoning if needed.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine ½ cup panko breadcrumbs, ¼ cup Parmesan, and 1 tablespoon olive oil. Sprinkle evenly over the top.
- Place in the oven for 20 to 25 minutes, or until the topping is golden brown and the edges are bubbling.
Notes
- Squeeze the spinach thoroughly. Any moisture left behind will thin the sauce.
- Freshly grated Gruyère and Parmesan melt smoother and give better flavor.
- Season the cream mixture to taste before adding the spinach.
- Add a pinch more nutmeg if you like a warmer, sweeter finish.
- If the topping browns too quickly, cover lightly with foil during baking.
- Leftovers reheat well in the oven or microwave. It is great with eggs the next morning.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
