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Spinach Gratin Recipe

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This Spinach Gratin recipe offers a creamy, cheesy baked spinach dish that's perfect as a comforting side or a light main course. Fresh spinach is quickly blanched, then combined with a rich cream and Parmesan sauce, topped with mozzarella and baked to golden perfection.

Ingredients

Vegetables

  • 1 1/2 pounds fresh spinach (about 3 bunches), stems removed
  • 1 small onion, diced
  • 1 tablespoon garlic, minced

Dairy & Cheese

  • 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

  1. 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.
  2. Blanch Spinach: Cut the fresh spinach in half and cook it in a large pot of boiling water for about 30 seconds, just until wilted. Immediately drain in a colander and rinse under cold running water to stop cooking. Squeeze out excess water thoroughly and set aside.
  3. Sauté Aromatics: 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 soft and fragrant, approximately 2 minutes.
  4. Make Cream Sauce: Sprinkle the flour (or cornstarch) into the skillet and stir well to combine with the butter and aromatics. Gradually pour in the heavy cream while stirring constantly. Add 1/4 cup of the Parmesan cheese, then reduce the heat to medium and simmer gently for 4-5 minutes, stirring often, until the sauce thickens smoothly. Season with salt and ground black pepper to taste.
  5. Add Spinach to Sauce: Stir the blanched spinach into the creamy sauce, tossing to coat evenly. Cook for an additional 1-2 minutes until the mixture is heated through.
  6. Assemble Gratin: Transfer the creamy spinach mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese on top.
  7. Bake the Gratin: Bake in the preheated oven for 20 minutes until the cheese has melted and turns golden brown on top. Alternatively, for a quicker finish, place the dish under the broiler on high for 2-3 minutes until golden and bubbly, watching carefully to prevent burning.

Notes

  • Be sure to squeeze out as much water as possible from the blanched spinach to avoid a watery gratin.
  • You can substitute cornstarch for flour if you prefer a gluten-free option.
  • For a crispier top, use the broiler for the last 2-3 minutes but watch carefully to prevent burning.
  • Leftover gratin reheats well and can be stored in the refrigerator for up to 3 days.
  • Adding nutmeg to the cream sauce can add a warm depth of flavor if desired.

Find it online: https://recipefeastful.com/spinach-gratin-recipe/