Spinach Gratin
Creamy, cheesy, and irresistibly indulgent, this classic Spinach Gratin is the ultimate side dish that will elevate any meal. Fresh spinach is blanched, chopped, and folded into a luxuriously rich béchamel sauce seasoned with a hint of nutmeg for warmth and depth. Topped with a golden, crunchy breadcrumb crust infused with Gruyère and Parmesan cheeses, this gratin bakes to perfection in just 25 minutes. It's a versatile dish that pairs beautifully with roasted meats, holiday feasts, or as a standalone vegetarian entrée. Simple to prepare and bursting with flavor, this recipe is sure to become a family favorite. Perfect for special occasions or a comforting weeknight treat!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 900 grams fresh spinach
- 45 grams butter
- 30 grams all-purpose flour
- 480 milliliters whole milk
- 120 milliliters heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 120 grams grated Gruyère cheese
- 60 grams grated Parmesan cheese
- 60 grams breadcrumbs
- 15 milliliters olive oil
Instructions
Preheat your oven to 200°C (400°F).
Wash the fresh spinach thoroughly to remove grit, then blanch it in boiling water for 1-2 minutes until wilted. Drain and press out excess water using a clean kitchen towel. Roughly chop the spinach and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Slowly add the milk, whisking continuously to prevent lumps, then pour in the heavy cream. Bring the mixture to a simmer and cook for 3-4 minutes, or until the sauce thickens.
Season the bechamel sauce with nutmeg, salt, and black pepper. Stir in half of the Gruyère cheese and half of the Parmesan cheese until melted and smooth.
Add the chopped spinach to the saucepan with the bechamel sauce, stirring well until evenly combined.
Transfer the spinach mixture to a greased 9x13-inch (23x33 cm) baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs, remaining Gruyère cheese, remaining Parmesan cheese, and olive oil. Mix until the breadcrumbs are fully coated in oil.
Sprinkle the breadcrumb mixture evenly over the top of the spinach gratin.
Bake the dish in the preheated oven for 20-25 minutes, or until the topping is golden and crispy and the gratin is bubbling around the edges.
Remove the gratin from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 557 mg | 43% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 148 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.
