This classic Spinach Gratin is a comforting vegetarian main that transforms simple greens into an elegant dish. Fresh or frozen spinach is wilted and thoroughly drained, then mixed with butter, salt, pepper, and a hint of nutmeg. The mixture is layered in a buttered baking dish and smothered in a creamy Mornay sauceâÂÂa rich béchamel infused with cheese. Finished with a generous sprinkling of Gruyère, it bakes until bubbly and golden brown. The result is a tender, savory casserole with a luxurious texture and deep flavor. ItâÂÂs perfect for weeknight dinners, potlucks, or as a sophisticated side dish for holiday meals. Simple to prepare with pantry staples, this gratin brings restaurant-quality warmth to your table.
Spinach Gratin
Description
This classic Spinach Gratin is a comforting vegetarian main that transforms simple greens into an elegant dish. Fresh or frozen spinach is wilted and thoroughly drained, then mixed with butter, salt, pepper, and a hint of nutmeg. The mixture is layered in a buttered baking dish and smothered in a creamy Mornay sauceâÂÂa rich béchamel infused with cheese. Finished with a generous sprinkling of Gruyère, it bakes until bubbly and golden brown. The result is a tender, savory casserole with a luxurious texture and deep flavor. ItâÂÂs perfect for weeknight dinners, potlucks, or as a sophisticated side dish for holiday meals. Simple to prepare with pantry staples, this gratin brings restaurant-quality warmth to your table.Ingredients
Directions
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Wash the fresh spinach thoroughly and place it in a non-aluminum pot.
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Cover and cook the spinach in its own released water over medium heat until wilted, about 5 minutes.
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Transfer the wilted spinach to a strainer and press firmly with the back of a large spoon to remove excess liquid.
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Squeeze out remaining water by hand in small handfuls if the spinach is cool enough to handle.
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Chop the spinach finely by hand or using a food processor.
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Season the chopped spinach with salt, pepper, and nutmeg.
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Mix the spinach with 3 tablespoons of butter.
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Preheat the oven to 375ðF (190ðC).
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Grease a gratin dish with the remaining 1 tablespoon of butter.
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Spread the spinach mixture evenly into the prepared dish.
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Pour Mornay sauce over the spinach to cover completely.
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Sprinkle the top generously with grated Gruyère cheese.
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Bake for 20 minutes, or until the sauce is bubbly and the top is golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 195.6kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 399.0mg17%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 8.4g34%
- Sugars 1.5g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a non-aluminum pot for cooking spinach to prevent discoloration and metallic taste.
Thoroughly draining the spinach is crucial to prevent a watery gratin.
Mornay sauce is a béchamel sauce enriched with cheese (typically Gruyère or Parmesan). Prepare according to your preferred recipe.
Frozen spinach can be used as a time-saving alternative; ensure it is fully defrosted and squeezed dry before mixing.
Allow the gratin to rest for 5 minutes before serving to let the sauce set slightly.
