Creamy Spinach Gratin Recipe (Print Version)
# Ingredients:
→ Base ingredients
01 -
3 tablespoons whipped butter
02 -
1 cup yellow onion, finely diced
03 -
1/4 cup all-purpose flour
04 -
1/4 teaspoon freshly grated nutmeg
05 -
3 cups 2% milk
→ Main components
06 -
3 pounds frozen chopped spinach, thawed and drained
07 -
3/4 cup freshly grated Parmesan cheese
08 -
1 tablespoon kosher salt
09 -
1/2 teaspoon freshly cracked black pepper
10 -
1/2 cup shredded Gruyere cheese
# Instructions:
01 -
Heat your oven to 425°F and get ready to make something delicious.
02 -
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the diced onions and cook them slowly until they turn golden and translucent, which takes about 10 to 12 minutes. Don't rush this step - it builds the flavor foundation.
03 -
Sprinkle in the flour and nutmeg, stirring everything together. Let this cook for about 2 minutes while stirring occasionally to cook out the raw flour taste.
04 -
Slowly pour in the milk while whisking continuously to prevent lumps. Keep cooking and stirring until the sauce thickens nicely, about 5 to 7 minutes. You'll know it's ready when it coats the back of a spoon.
05 -
Take your thawed spinach and squeeze out as much water as you possibly can - really go for it! This step is crucial for preventing a watery gratin. Add the well-drained spinach to your creamy sauce.
06 -
Stir in half a cup of the Parmesan cheese and mix everything together beautifully. Season with salt and pepper, tasting as you go to get it just right.
07 -
Transfer this gorgeous spinach mixture to a large baking dish and spread it evenly. Sprinkle the remaining Parmesan and all the Gruyere cheese on top. Bake for 20 minutes until it's bubbling hot and the top is golden. Serve immediately while it's at its best.
# Notes:
01 -
This recipe is inspired by Ina Garten's classic approach to comfort food
02 -
Make sure to really squeeze out the spinach water - this is the secret to a creamy, not watery gratin
03 -
You can substitute Swiss cheese for Gruyere if needed, though Gruyere gives a more complex flavor