Spinach Gratin

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Spinach Gratin is the ultimate cheesy side dish, with Gruyere cheese, Parmesan, onions, nutmeg and cream with a crispy top and melty filling. 

If you enjoyed my recipe for Ultimate Spinach Artichoke Dip but want something a bit more savory and substantial to serve up at a holiday meal, you should try Spinach Gratin. Out of all my Side Dish Recipes, this is the king of rich, creamy, casserole-like green vegetable based recipes you can feel good about eating while maintaining your layer of delicious golden brown cheese on top.

Spinach Gratin

SPINACH GRATIN

If you’re looking for a delicious, cheesy spinach side dish that you can serve at this year’s Thanksgiving dinner, then try out my Spinach Gratin recipe. It turns out savory, golden brown, and delicious, and is extremely easy to whip up, which makes it great if this if your first time hosting and you’ve got a million other things to get done before the in-laws get there.

Using Fresh Spinach vs. Frozen Spinach

This Gratin recipe calls for frozen spinach for ease, but you can use fresh spinach if you have a little more time to work with. If using fresh spinach, blanche it first in boiling water for just 30 seconds, then cool in ice water immediately. Once cooled you can drain and chop it as you would frozen spinach.

You can make this easy recipe in a gratin dish if you want to be fancy, or even just a nice bowl to go with your holiday meal, and you can customize it to fit the tastes of those finicky relatives who show up every year but never bring anything. It’s easy to make, easy to clean up after, and you can even make it the day before to make Thanksgiving dinner a little less stressful.

HOW TO MAKE SPINACH GRATIN

  • Preheat the oven to 425 degrees and grease an 8×8 baking dish.
  • Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.
  • Whisk in the flour and nutmeg and cook for 2 minutes.
  • Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.
  • Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.
  • Add in the salt, pepper, parmesan and gruyere cheese and whisk well.
  • Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.

MORE HOLIDAY SIDE DISH RECIPES

Spinach Gratin

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VARIATIONS ON SPINACH GRATIN

  • Add ins: Potato and spinach gratin or kale and spinach gratin are two variations on Spinach Gratin that are definitely worth a try. They are absolutely delicious and the additional veggies work really well with the bitter, earthy tang of the spinach.
  • Keto: Spinach Gratin is already pretty keto friendly, you just have to exchange the flour for coconut flour and you’re set.
  • Vegan: To make vegan Spinach Gratin, use coconut milk and cashew cream instead of dairy milk and cream. There are also a variety of vegan cheeses available at a good number of grocery stores that you can use instead of Gruyere and parmesan, but keep in mind that you may have to add some extra spices to get the same rich flavor.

SPINACH GRATIN FAQS

  • What does au Gratin translate to? It is a culinary term that means browned topping, typically breadcrumbs or cheese. It is derived from the French word gratter which means “to grate”.
  • Can I make au Gratin in advance? Yes, you can make it up to 3 days ahead of time, but it is better eaten fresh.

HOLIDAY MAIN DISH RECIPES

HOW LONG IS SPINACH GRATIN GOOD?

    • Serve: Don’t leave Spinach Gratin out at room temperature for longer than 2 hours at room temperature.
    • Store: As long as you keep it in a sealable container or plastic wrap, Spinach Gratin will stay good for up to 4 days in the refrigerator. Be sure that you let it fully cool down to room temperature before you store it.
    • Freeze: You can keep your Spinach Gratin in the freezer for up to 3 months.

metal baking pan of Spinach Gratin

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Spinach Gratin 

5 from 1 vote
  • Yield: 8 Servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Course: Side Dish
  • Cuisine: French
  • Author: Sabrina Snyder

Spinach Gratin is the ultimate cheesy side dish, with Gruyere cheese, Parmesan, onions, nutmeg and cream with a crispy top and melty filling.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large yellow onions , finely chopped
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg , freshly grated
  • 1 cup heavy cream
  • 2 cups whole milk
  • 3 pounds frozen spinach , chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup Parmesan cheese , grated
  • 1/2 cup Gruyere cheese , grated

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 425 degrees and grease an 8x8 baking dish.

  2. Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.

  3. Whisk in the flour and nutmeg and cook for 2 minutes.

  4. Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.

  5. Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.

  6. Add in the salt, pepper, parmesan and gruyere cheese and whisk well.

  7. Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.

Nutrition Information

Yield: 8 Servings, Amount per serving: 340 calories, Calories: 340g, Carbohydrates: 18g, Protein: 17g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 76mg, Sodium: 1266mg, Potassium: 772mg, Fiber: 6g, Sugar: 6g, Vitamin A: 20849g, Vitamin C: 12g, Calcium: 554g, Iron: 4g

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Keyword: Spinach Gratin
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Christmas Holiday Recipes Sides Thanksgiving Vegetarian

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Comments

    1. Certainly! If using fresh spinach, blanche it first in boiling water for just 30 seconds, then cool in ice water immediately. Once cooled you can drain and chop it as you would frozen spinach.

      1. I think you may have misread that. It is 340 calories per serving and 18g. Hope this eases your mind a bit, that would be an insane amount of carbs haha 🙂