Spinach Gratin is full of creamy, cheesy goodness. Frozen spinach is mixed with a classic Mornay sauce accented with caramelized onions. It’s topped with both Gruyère cheese and freshly grated Parmesan cheese to create an unforgettable dish. As added bonuses, it can be made ahead of time and produces amazing leftovers.
Health Benefits of Spinach
Now this is going to highlight my age, but growing up, Popeye proclaimed that he was “strong to the “Finich”, ‘Cause I eats me spinach, I’m Popeye the Sailor Man.” There was a good reason that spinach was a main reason for his coming out ahead of Brutus.
Spinach, which is a green, leafy vegetable is rich in vitamins A, C and K, magnesium, iron and manganese. It can help strengthen your bones, eyesight and immune system. The vitamin A in spinach helps your skin and mucous membranes to repel various kinds of bacteria and viruses effectively. The vitamin C promotes a healthy heart and taken together, spinach helps keep one energized.
Ingredients for Spinach Gratin
I like to use frozen spinach for this amazing dish as opposed to fresh spinach for several reasons. First, it’s convenient to have the spinach in my freezer when the urge strikes. Secondly, while fresh spinach loses its nutrients over time, frozen spinach keeps the nutrients packed inside. Finally, frozen spinach is cheaper than the fresh variety.
The cheese that I used in the Mornay sauce was Parmesan cheese. Also to compliment spinach dish, I used grated Gruyère cheese topped with more freshly grated Parmesan cheese.
Making the Spinach Gratin
One the negative features of frozen spinach is its liquid content. Therefore, before I did anything, I thawed the frozen spinach and used my hands to squeeze as much liquid from it as possible. Then I placed the spinach in a double layer of paper towels and squeezed more liquid from it. I set the spinach aside while I worked on the sauce.
First, I melted the butter in a large skillet over medium heat. I added the onions and sautéed them until they were lightly browned. This took about 15 minutes.
Next, I added the flour, salt, pepper and nutmeg to the onions (Photo 1). I stirred the ingredients together and let the mixture cook for about 2 minutes. Then, I added the milk and cooked the sauce until it was bubbly and thickened. (Photo 2).
After that, I added the freshly grated Parmesan cheese and stirred the sauce until the cheese had melted (Photo 4). Finally, I added the spinach and stirred everything together until all of the ingredients were nicely incorporated (Photo 4).
I transferred the Spinach Gratin mixture to a casserole dish that I had sprayed with non-stick spray. To finish it off, I sprinkled on shredded Gruyère cheese and more freshly grated Parmesan cheese.
One of the nice things about this dish is that it can be made ahead of time up to this point and refrigerated.
Otherwise, I popped the Spinach Gratin into a preheated 425°F oven for about 20 minutes. After 20 minutes, the dish was bubbly, and the cheese was nicely melted.
Talk about good! The Spinach Gratin was perfectly seasoned and full of cheesy goodness. Bottom line, it was absolutely delicious. I served it with Salisbury steak with mushroom gravy and mashed potatoes. Yum!
Chula’s Expert Tips
- The nutmeg added to the Mornay sauce provides a subtle enhancement to the sauce. I like to use fresh nutmeg. However, you can also use ground nutmeg in this dish.
- I used whole milk in making the Mornay Sauce because that’s what I had on hand. However, you could also use 2% milk.
- One of the beauties of this dish is that you can prepare this in advance for up to a day. Cover the casserole dish with aluminum foil and refrigerate it. Add 5 minutes or so cooking time to compensate for the fact that the Spinach Gratin is cold from the refrigerator.
- The leftovers are as good, if not better. I generally just heat the leftovers for several minutes in the microwave.
Other Delicious Spinach Dishes
If you like spinach, you should definitely try these other amazing dishes with spinach as the star:
- Spinach Artichoke Bread Ring Dip: Spinach Artichoke Bread Ring Dip is the perfect marriage between soft and fluffy homemade rolls and amazing Spinach Artichoke Dip. And guess what? The food processor does most of the work, starting with the kneading of the bread dough!
- Spinach and Mushroom Lasagna: Spinach and Mushroom Lasagna is full of flavor and richness. It can be made with either a tomato based sauce such as my Homemade Marinara Sauce, or a cream based sauce.
- Tomato Florentine Quiche: Tomato Florentine Quiche is a delicious one-pan meal that’s full of cheesy goodness. It’s a perfect dish for brunch, lunch or a light dinner. Leftovers, if any can be reheated and are just as good the next day.
- Chicken Florentine Casserole: The Chicken Florentine Casserole is a “healthy” meal that can be frozen then reheated when time is of the essence. Additionally, it’s easy to put together and absolutely delicious.
- One Pot Creamy Tuscan Chicken: One Pot Creamy Tuscan Chicken is the ultimate in simplicity and taste. Thinly sliced chicken breasts are pan-fried and finished in a creamy spinach based Italian style sauce that’s bursting with goodness and flavor.
- Make Ahead Spinach Artichoke Tartlets: Spinach Artichoke Tartlets are just in time for your special appetizer table. The spinach and artichoke mixture comes together in minutes in your food processor and can be made ahead of time.
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Spinach Gratin
Ingredients
- 24 ounce package frozen chopped spinach, thawed
- 2 Tablespoons unsalted butter
- 2 cups finely chopped onion (1 large onion)
- 2 Tablespoons all-purpose flour
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon fresh nutmeg (See Tip 1)
- 1 ½ cups milk (See Tip 2)
- ½ cup (2 ounces) freshly grated Parmesan cheese, divided
- ½ cup shredded Gruyère cheese
Instructions
- Preheat oven to 425°F. Spray a 2-quart casserole dish with non-stick spray. Set aside.
- By the handfull, squeeze as much water as possible from spinach. Repeat with paper towels. Set aside.
- Melt the butter in a large skillet over medium heat. Add the onions and sauté until lightly browned, about 15 minutes. Add the flour, salt, pepper and nutmeg. Cook, stirring, for 2 more minutes. Add the milk and cook until thickened. Add ¼ cup of grated Parmesan cheese. Stir until melted. Add the spinach; mix well.
- Transfer to prepared casserole dish. Top with Gruyère cheese and remaining Parmesan cheese. May be prepared in advance up to this point. (See Tip 3)
- Bake in preheated 425°F oven for 20 minutes, or until hot and bubbly.
- Yield: 6 servings. (See Tip 4)
Chula's Expert Tips
- I like to use fresh nutmeg. However, you can also use ground nutmeg in this dish.
- I used whole milk, but feel free to use 2% milk.
- You can prepare this in advance for up to a day. Cover the casserole dish with aluminum foil and refrigerate. Add 5 minutes or so cooking time to compensate for the fact that the Spinach Gratin is cold from the refrigerator.
- The leftovers are as good, if not better. I generally just heat the leftovers for several minutes in the microwave.
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