This cozy, cheesy Creamed Spinach Gratin is exactly the kind of dish that makes your table feel a little fancier—without requiring a fancy effort. We’re talking velvety béchamel, tender spinach, and a golden-bubbly top that practically begs for a taste. Whether it’s a holiday feast or Tuesday dinner next to a roast chicken, this one’s guaranteed to bring the oohs and ahhs. Let’s pull up a chair and get this gratin in the oven, shall we?
Why You’ll Love This Recipe
This dish has been a favorite in my kitchen, ever since my personal chef days when I needed something classic yet elegant for special dinners. Truth be told, I love it just as much now alongside grilled salmon as I do at Thanksgiving.
- Make-ahead friendly—perfect for planning ahead
- Ultra-creamy with a rich, cheesy flavor
- Crispy golden topping = irresistible texture
- Easy to adapt—works with fresh or frozen spinach
- Delicious with everything from roasted meats to weeknight fish
Ingredients Breakdown
Essentials
- 2 lbs fresh spinach, stems trimmed (or 10–12 oz frozen spinach, thawed and well-drained)
- 1 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp kosher salt, more to taste
- 1/4 tsp freshly grated nutmeg
- White pepper to taste (or black pepper if you prefer)
- Pinch of cayenne (optional, for extra warmth)
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/2 cup breadcrumbs or panko (optional)
- 1 tbsp melted butter (for breadcrumbs)
- 1 tbsp fresh lemon juice or zest (optional, for brightness)
- 1 tbsp chopped fresh parsley or chives (for garnish)
Pro Tips
- Use frozen spinach if you’re short on time—just squeeze it dry, really dry!
- No Gruyère? Swap in white cheddar or fontina.
- Want it lighter? Skip the cream and use all milk.
- Dairy-free? Sub with unsweetened almond or cashew milk and plant-based cheeses.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and butter a 2-quart baking dish. Set aside.
- In a large skillet, heat 1 tablespoon olive oil or butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook another 30 seconds.
- Add spinach in batches, letting each bit wilt before adding more. If using frozen spinach, ensure it’s thoroughly drained and squeezed dry. Cook until moisture is evaporated. Transfer to a colander and give it one last firm squeeze. Roughly chop and set aside.
- In a saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly and golden (but not browned).
- Slowly add the milk, whisking constantly to avoid lumps. Stir in the cream. Simmer until thickened enough to coat the back of a spoon, about 5–7 minutes.
- Season the béchamel with salt, nutmeg, white pepper, and a pinch of cayenne. Stir in lemon juice if using now.
- Fold the spinach into the béchamel. Stir in 3/4 cup Gruyère and 1/4 cup Parmesan. Taste and adjust seasoning as needed.
- Transfer mixture into the prepared baking dish. If you want extra indulgence, dot the top with a little butter.
- In a small bowl, mix remaining Gruyère and Parmesan with breadcrumbs and melted butter. Sprinkle over the top of the gratin.
- Bake for 25–30 minutes, or until it’s bubbly and golden brown on top. For an extra crisp topping, broil for 1–2 minutes at the end—watch closely!
- Let rest 5–10 minutes before serving. Garnish with lemon zest and fresh herbs if desired.
Chef’s Tips and Tricks
- Don’t skip squeezing the spinach—it’s the key to avoiding a watery gratin.
- Grate your own cheese for best melting results (pre-shredded can be waxy).
- To save time, make the béchamel while sautéing the onion.
- Breadcrumbs not your thing? Top with extra cheese only for a gooier crust.
Recipe Variations and Serving Suggestions
- Add a protein: Stir in diced ham or shredded rotisserie chicken before baking.
- Make it spicy: Add a bit more cayenne or a teaspoon of Dijon mustard to the béchamel.
- Upgrade the crunch: Use crushed butter crackers or seasoned breadcrumbs.
- Make-ahead: Assemble the entire gratin and refrigerate up to a day ahead. Bake straight from the fridge, adding 5–7 minutes extra cook time.
- Serve with: Roasted chicken, pan-seared ribeye, mushroom risotto, or baked salmon.
FAQs
Can I freeze Creamed Spinach Gratin?
Yes, though I recommend freezing before baking. Assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes or until hot and bubbling.
Can I use other greens instead of spinach?
Absolutely! Try chard, kale, or even a mix of baby greens. Just make sure they’re cooked and well-drained before combining with the béchamel.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in a 350°F oven until warmed through or microwave in 30-second bursts.
Recipe Card
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 2 lbs fresh spinach (or 10–12 oz frozen spinach), drained
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp nutmeg
- White pepper and cayenne to taste
- 1 cup Gruyère, shredded
- 1/2 cup Parmesan, shredded
- 1/2 cup breadcrumbs (optional)
- 1 tbsp butter, melted
- Lemon juice/zest and fresh herbs (optional)
Instructions:
- Sauté spinach with onion and garlic until wilted and dry. Set aside.
- Make béchamel using butter, flour, milk, and cream. Season and thicken.
- Stir in spinach and cheeses. Taste and season.
- Transfer to baking dish, top with breadcrumb mixture, and bake 25–30 min.
- Let rest and garnish before serving.
Nutrition: 260 calories per serving
If you make this Creamed Spinach Gratin, I’d love to hear how it turns out! Drop a comment below, tag me on Instagram @thekitchensaid, or share it with your favorite foodie friend. Let’s keep the kitchen cozy and the table full!
