How to Make Spinach Gratin
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Prepare the spinach
Sauté fresh spinach (or thaw frozen spinach) until wilted, then squeeze out any excess liquid. This step prevents a watery gratin. -
Make the sauce
In a saucepan, melt butter and whisk in flour to form a roux. Slowly add milk or cream, stirring until thickened. Season with garlic, onion, salt, pepper, and a pinch of nutmeg. -
Combine and layer
Fold the spinach into the creamy sauce and transfer the mixture into a buttered baking dish. -
Top and bake
Sprinkle generously with cheese and breadcrumbs, then bake until golden and bubbling.
Tips for the Perfect Spinach Gratin
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Use fresh spinach for a brighter flavor, but frozen works if drained well.
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Gruyère is the classic choice for gratins, but Parmesan or mozzarella can be used for variation.
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Make it ahead – Assemble the gratin a day in advance and bake just before serving.
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Add-ons – Mushrooms, caramelized onions, or a sprinkle of crispy bacon can elevate the dish further.
Serving Suggestions
Spinach gratin pairs beautifully with roasted chicken, beef, or pork, but it can also stand on its own as a vegetarian entrée when paired with a simple salad. For holidays like Thanksgiving or Christmas, it’s a luxurious alternative to plain steamed vegetables.
Final Thoughts
Spinach gratin is proof that vegetables don’t have to play second fiddle. With its creamy sauce, cheesy topping, and golden crust, it’s the kind of dish that wins over even the pickiest eaters. Whether you’re looking to dress up a weeknight dinner or wow guests at a holiday feast, this recipe is a timeless choice.
