Creamy Spinach with Smoked Gouda Gratin
Indulge in the rich and savory decadence of Creamy Spinach with Smoked Gouda Gratin, a show-stopping side dish that combines tender, sautéed spinach with a velvety béchamel sauce infused with smoky Gouda and a hint of nutmeg. Topped with buttery Parmesan-panko breadcrumbs for the perfect crunch, this baked gratin is a harmonious blend of creamy, cheesy, and crispy textures. With its golden, bubbling crust and robust flavors, this delightful recipe is ideal for holiday dinners, elegant gatherings, or any occasion that calls for an elevated comfort food experience. Ready in under an hour, this gratin not only impresses visually but also satisfies taste buds with every bite.
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Recipe Information
Ingredients
- 16 ounces baby spinach
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups smoked Gouda cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 0.25 teaspoons nutmeg, freshly grated
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 0.5 cups breadcrumbs (preferably panko)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.
Wash and dry the spinach thoroughly. Heat a large skillet over medium heat and sauté the spinach in batches until wilted, about 3-4 minutes per batch. Transfer the spinach to a colander, press out excess liquid with the back of a spoon, and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Add the flour to the butter and garlic mixture, whisking continuously to create a smooth roux. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the milk and cream while whisking constantly to form a lump-free sauce. Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently, until it thickens.
Stir in 1.5 cups of shredded smoked Gouda, 0.5 cups of grated Parmesan, grated nutmeg, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
Fold the sautéed spinach into the cheese sauce until evenly coated. Adjust seasoning with additional salt and pepper if needed.
Transfer the spinach and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs, remaining 0.5 cups of Parmesan, and olive oil until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the spinach.
Top with the remaining 0.5 cup of shredded smoked Gouda.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let the gratin cool for 5 minutes before serving. Enjoy this creamy, cheesy side dish!
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 151.9 g | 760% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 6380 mg | 277% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.1 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3604 mg | 277% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
