Spinach and Artichokes Au Gratin
Elevate your side dish game with this creamy and indulgent Spinach and Artichokes Au Gratin, a perfect blend of rich flavors and comforting textures. Tender blanched spinach and buttery artichoke hearts are enveloped in a velvety cheese sauce made with Parmesan and Gruyère, enhanced by a hint of nutmeg and garlic for depth. Topped with a crisp, golden panko breadcrumb crust, this baked casserole strikes a flawless balance between creamy and crunchy. Ready in just 40 minutes, it’s an elegant yet easy dish that’s ideal for special occasions, holiday dinners, or as a standout addition to your weeknight meals. Serve it alongside roasted meats or as a vegetarian centerpiece, and watch it disappear from the table! Keywords: spinach and artichokes au gratin, cheese sauce, panko crust, vegetarian casserole recipe, holiday side dish.
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Recipe Information
Ingredients
- 10 cups fresh spinach
- 14 ounces artichoke hearts, quartered
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup Parmesan cheese, grated
- 1 cup Gruyère cheese, shredded
- 2 cloves garlic, minced
- 1 pinch nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C) and grease a medium-sized casserole dish with butter or nonstick spray.
In a large pot, bring water to a boil and blanch the spinach for 1-2 minutes until wilted. Drain well, pressing out excess water. Set aside.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour to form a roux. Continue whisking for 1-2 minutes until the mixture is golden and smooth.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook the mixture for 3-4 minutes, stirring frequently, until thickened.
Stir in the nutmeg, salt, black pepper, 1/2 cup of Parmesan cheese, and 1/2 cup of Gruyère cheese. Mix until the cheese is fully melted and the sauce is smooth.
Combine the cooked spinach and artichoke hearts in a large mixing bowl. Pour the cheese sauce over the vegetables and mix until evenly coated.
Transfer the spinach and artichoke mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese, Gruyère cheese, and olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 28.7 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 3002 mg | 231% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1933 mg | 41% | |
*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.
