If you are on the hunt for a side dish that feels both indulgent and fresh, this Creamy Spinach Gratin Recipe is going to win your heart. Picture tender spinach drenched in a luscious cream sauce, kissed with garlic and onions, then crowned with bubbling mozzarella and Parmesan cheese baked to a golden finish. This dish brings together simple ingredients in a way that transforms humble greens into a comforting, rich gratin perfect for dinner parties or cozy family meals. The balance between creamy richness and vibrant spinach makes it a perennial favorite that impresses every time.
Ingredients You’ll Need
This Creamy Spinach Gratin Recipe relies on straightforward ingredients that contribute vibrant color, lovely texture, and delicious layers of flavor. Each component plays an essential role in building the dish’s creamy, cheesy goodness.
- Fresh spinach (1 1/2 pounds): The star of the dish, providing vibrant color and a fresh, earthy base.
- Butter (2 tablespoons): Adds richness and helps soften the aromatics.
- Small onion, diced: Brings a subtle sweetness and depth to the sauce.
- Garlic, minced (1 tablespoon): Infuses the dish with warm, savory notes.
- All-purpose flour or cornstarch (1/2 tablespoon): Thickens the cream into a luscious sauce without any lumps.
- Heavy cream (1 1/2 cups): Creates that silky, creamy texture essential to gratin.
- Parmesan cheese, grated (1/2 cup, divided): Adds sharp, salty flavor and a golden crust when baked.
- Salt (1 teaspoon or to taste): Enhances all the flavors beautifully.
- Ground black pepper (1/2 teaspoon): Offers a mild kick to balance the richness.
- Mozzarella cheese, shredded (1 cup): Melts into gooey goodness that forms a stretchy, bubbly topping.
How to Make Creamy Spinach Gratin Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or casserole pan so your gratin doesn’t stick. Setting up the oven early ensures even cooking when the spinach mixture is ready to bake.
Step 2: Wilt and Drain Fresh Spinach
Cut the spinach in half to make it easier to handle, then blanch it in boiling water for just about 30 seconds. This quick cooking wilts the leaves perfectly without losing their vibrant color. Immediately drain and rinse under cold water to halt cooking, then squeeze out as much water as possible for a creamy texture without sogginess.
Step 3: Sauté the Onion and Garlic
In a large skillet, melt butter over medium-high heat until bubbly. Add diced onion and minced garlic, sautéing for around 2 minutes until fragrant and soft. This step builds the savory flavor base that complements the spinach perfectly.
Step 4: Create the Creamy Sauce
Sprinkle in the flour or cornstarch and stir well to combine with the butter and aromatics. Gradually pour in the heavy cream while constantly stirring to avoid lumps. Add 1/4 cup of Parmesan cheese now for richness, then simmer gently over medium heat for 4 to 5 minutes to thicken the sauce. Season with salt and black pepper to bring out the depth of flavors.
Step 5: Incorporate the Spinach
Toss the blanched spinach into the creamy sauce, making sure every leaf is coated in that luscious mixture. Cook together for another 1-2 minutes until heated through and ready for baking.
Step 6: Assemble and Bake
Transfer the creamy spinach mixture to your prepared baking dish. Sprinkle the shredded mozzarella evenly on top, followed by the remaining 1/4 cup of Parmesan. Bake for 20 minutes until the cheese is melted and develops a golden, bubbly crust. For an extra touch of browning, you can place the dish under the broiler on high for 2 to 3 minutes, watching closely so it doesn’t burn.
How to Serve Creamy Spinach Gratin Recipe
Garnishes
Freshly chopped herbs like parsley or chives add a lovely pop of color and a hint of freshness that cuts through the rich cheese. A light sprinkle of crushed red pepper flakes can also introduce a subtle warmth if you’re feeling adventurous.
Side Dishes
This gratin pairs exceptionally well with roasted chicken, grilled fish, or hearty beef dishes. It also shines alongside a crisp green salad for a lighter contrast, or creamy mashed potatoes to double down on comfort.
Creative Ways to Present
For a charming twist, serve the gratin in individual ramekins for personal portions that look super inviting. Another fun idea is layering the creamy spinach between slices of toasted rustic bread for an elevated, savory open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spinach Gratin Recipe keeps well covered in the refrigerator for up to 3 days. Store in an airtight container to maintain moisture and freshness.
Freezing
If you want to save it for later, this gratin freezes beautifully. Place it in a freezer-safe dish or wrap tightly with foil and plastic wrap. It will last up to 2 months in the freezer without losing its creamy charm.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm in the oven at 350°F (175°C) until heated through and bubbly again. This prevents the topping from becoming soggy while keeping all the layers luscious.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Absolutely! Frozen spinach works well if fresh isn’t available, just be sure to thaw it fully and squeeze out the excess moisture to avoid a watery gratin.
Is there a substitute for heavy cream in the Creamy Spinach Gratin Recipe?
You can use half-and-half or whole milk mixed with a little butter for richness, but heavy cream is preferred for that signature silky, thick sauce.
Can I make this recipe vegan or dairy-free?
Yes! Swap the butter for plant-based margarine, use coconut or cashew cream, and replace cheeses with vegan alternatives to keep it creamy and flavorful without dairy.
How do I know when the gratin is perfectly baked?
Look for a golden-brown, bubbly cheese topping. It should be creamy underneath but well set on the surface — that’s when this dish is at its very best.
Can I add other vegetables to the gratin?
Definitely! Mushrooms, artichokes, or even leeks can be sautéed with the onion and garlic to add extra layers of flavor and texture.
Final Thoughts
This Creamy Spinach Gratin Recipe is a true crowd-pleaser that brings warmth, comfort, and a touch of elegance to any meal. Once you try it, its rich, cheesy goodness and vibrant flavors will surely find a special place in your recipe collection. So go ahead, gather your ingredients, and enjoy baking this delightful dish that feels like a hug on a plate.
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Creamy 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 Spinach Gratin is a creamy, cheesy, and comforting side dish perfect for any meal. Fresh spinach is blanched, sautéed with garlic and onions, then coated in a rich Parmesan cream sauce before being baked to golden perfection with melted mozzarella on top. It’s a delightful way to enjoy leafy greens with a luscious cheesy twist.
Ingredients
Vegetables
- 1 1/2 pounds fresh spinach (about 3 bunches), stems removed
- 1 small onion, diced
- 1 tablespoon garlic, minced
Dairy
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, divided
- 1 cup mozzarella cheese, shredded
Other
- 1/2 tablespoon all-purpose flour (or cornstarch)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish or casserole pan to prevent sticking.
- Blanch the Spinach: Cut the fresh spinach in half and cook it in a large pot of boiling water for about 30 seconds until just wilted. Drain immediately and rinse under cold running water until cool enough to handle. Squeeze out as much excess water as possible and set the spinach aside.
- Sauté Onion and Garlic: In a large skillet, melt the butter over medium-high heat until bubbly, about 1-2 minutes. Add the diced onion and minced garlic, sautéing until they are soft and fragrant, approximately 2 minutes.
- Make Cream Sauce: Stir in the flour or cornstarch until well combined. Gradually pour in the heavy cream while stirring constantly to avoid lumps. Add 1/4 cup of the grated Parmesan cheese, reduce the heat to medium, and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring often, until the sauce is smooth and thickened. Season with salt and pepper to taste.
- Combine Spinach and Sauce: Stir the prepared spinach into the creamy sauce, tossing well to coat. Cook for another 1-2 minutes to heat everything evenly.
- Assemble Gratin: Transfer the spinach mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining 1/4 cup Parmesan cheese.
- Bake to Finish: Bake in the preheated oven for 20 minutes until the cheese is melted and golden brown. Alternatively, for a quicker finish, you can place the baking dish under the broiler on high for 2-3 minutes until bubbly and golden, watching carefully to prevent burning.
Notes
- You can substitute cornstarch for flour to make it gluten-free.
- Be sure to squeeze out as much water as possible from the spinach to avoid a watery gratin.
- Freshly grated Parmesan cheese yields the best flavor compared to pre-grated.
- Keep a close eye when broiling to avoid burning the cheese topping.
- Serve hot as a delicious side dish to roasted meats or pasta.
