Spinach Casserole Au Gratin
Indulge in the ultimate comfort food with this Spinach Casserole Au Gratin, a creamy and cheesy baked dish that's perfect as a side for any occasion. Fresh spinach takes center stage, paired with a luscious homemade béchamel sauce infused with garlic, nutmeg, and melted Gruyere and Parmesan cheeses for a rich, savory flavor. Topped with golden, buttery breadcrumbs, this casserole offers an irresistible crunch to complement its velvety interior. Ready in just 45 minutes, this easy-to-make recipe combines wholesome ingredients with classic French techniques, making it a crowd-pleasing addition to your table. Serve it with roasted meats or enjoy it on its own for a vegetarian delight that's both elegant and hearty.
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Recipe Information
Ingredients
- 900 grams fresh spinach
- 60 grams butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 2 pieces garlic cloves, minced
- 90 grams grated Parmesan cheese
- 120 grams shredded Gruyere cheese
- 60 grams breadcrumbs
- 15 milliliters olive oil
- 1 pinch nutmeg, freshly grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 2-liter (2-quart) casserole dish.
Thoroughly wash the spinach and remove any tough stems. Steam or blanch the spinach for 2-3 minutes until wilted. Drain well and squeeze out as much moisture as possible. Roughly chop and set aside.
In a medium saucepan over medium heat, melt 30 grams of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Sprinkle the flour over the butter and garlic, and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking to avoid lumps. Cook the béchamel sauce for 5-7 minutes, stirring constantly, until it thickens.
Season the sauce with salt, black pepper, and a pinch of nutmeg. Stir in half of the grated Parmesan cheese and all of the Gruyere cheese until melted and smooth.
Combine the chopped spinach with the béchamel sauce and mix well. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the remaining 30 grams of melted butter, olive oil, and the rest of the Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the spinach layer.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it sit for a few minutes before serving. Enjoy your Spinach Casserole Au Gratin as a comforting side dish!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 595 mg | 46% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 164 mg | 3% | |
*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.
