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
Scale
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.
