Spinach and Bechamel Gratin
Indulge in the rustic elegance of Spinach and Béchamel Gratin, a creamy and cheesy baked dish that’s a perfect balance of comforting flavors and gourmet flair. Fresh spinach is sautéed with fragrant garlic and smothered in a velvety béchamel sauce infused with a pinch of nutmeg for subtle warmth. Topped with a luscious blend of Gruyère and Parmesan cheeses, along with golden, crispy breadcrumbs, this gratin comes out of the oven bubbling and irresistibly golden. Whether served as a decadent side dish or a satisfying vegetarian main course, this easy-to-make gratin is a showstopper that delivers restaurant-quality results at home. Perfect for family dinners or special gatherings, it’s a recipe you’ll revisit time and time again.
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Recipe Information
Ingredients
- 500 g Fresh spinach
- 50 g Unsalted butter
- 3 tbsp All-purpose flour
- 500 ml Whole milk
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 50 g Grated Parmesan cheese
- 75 g Grated Gruyere cheese
- 1 tbsp Olive oil
- 2 Garlic cloves (minced)
- 50 g Breadcrumbs
Instructions
Preheat your oven to 200°C (400°F).
Heat a large skillet over medium heat and add the olive oil.
Sauté the minced garlic until fragrant, about 30 seconds.
Add the fresh spinach to the skillet in batches, stirring to wilt. Once all the spinach is cooked down, set it aside in a colander to drain any excess moisture.
In a medium saucepan, melt the butter over medium heat.
Add the flour to the butter and whisk continuously for about 1-2 minutes to form a roux. Ensure it does not brown.
Gradually pour in the milk while whisking constantly to ensure the sauce is smooth.
Cook the sauce for 5-7 minutes, whisking frequently, until it thickens to a creamy consistency.
Stir in the nutmeg, salt, and ground black pepper, and remove the Bechamel sauce from the heat.
Lightly grease a baking dish with butter or olive oil.
Spread the wilted spinach evenly in the bottom of the dish.
Pour the Bechamel sauce over the spinach, spreading it out with a spatula to cover the spinach entirely.
Sprinkle the grated Gruyere and Parmesan cheeses evenly on top.
Sprinkle breadcrumbs over the cheese layer for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Spinach and Bechamel Gratin!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2468 mg | 190% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 910 mg | 19% | |
*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.
