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Spinach Gratin

Spinach Gratin recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 195.6
Dietary: Gluten-free, Vegetarian
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 sauce—a 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. It’s 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
  • 3 pound Spinach; stems removed, -OR-
  • 2 package Frozen spinach, defrosted
  • 4 tablespoon Butter
Directions
  1. 1
    Wash the fresh spinach thoroughly and place it in a non-aluminum pot.
  2. 2
    Cover and cook the spinach in its own released water over medium heat until wilted, about 5 minutes.
  3. 3
    Transfer the wilted spinach to a strainer and press firmly with the back of a large spoon to remove excess liquid.
  4. 4
    Squeeze out remaining water by hand in small handfuls if the spinach is cool enough to handle.
  5. 5
    Chop the spinach finely by hand or using a food processor.
  6. 6
    Season the chopped spinach with salt, pepper, and nutmeg.
  7. 7
    Mix the spinach with 3 tablespoons of butter.
  8. 8
    Preheat the oven to 375ðF (190ðC).
  9. 9
    Grease a gratin dish with the remaining 1 tablespoon of butter.
  10. 10
    Spread the spinach mixture evenly into the prepared dish.
  11. 11
    Pour Mornay sauce over the spinach to cover completely.
  12. 12
    Sprinkle the top generously with grated Gruyère cheese.
  13. 13
    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.

Keywords: spinach, gratin, vegetarian, cheese, gruyere, mornay sauce, baked spinach, comfort food, main course, side dish, nutmeg, butter, creamy, frozen spinach, fresh spinach, oven-baked, easy dinner, potluck, holiday side, cheesy
Read it online: https://www.chefs-mate.com/recipe/spinach-gratin-2/