Go Back
+ servings
Spinach Gratin is a cheesy side dish recipe perfect for holidays. Also known as Creamed Spinach Casserole, this recipe bakes together into a hot a bubbly dish full of flavor!

Spinach Gratin - Creamed Spinach Casserole

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 400kcal
Spinach Gratin is a cheesy side dish recipe perfect for holidays. Also known as Creamed Spinach Casserole, this recipe bakes together into a hot a bubbly dish full of flavor!
Print Recipe

Ingredients

For the Bread Crumb Topping:

  • 3 tablespoons butter
  • 1 cup fresh bread crumbs
  • 1/3 cup Parmesan cheese good quality

For the Gratin:

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 medium sweet yellow onion chopped
  • 30 ounces frozen spinach thawed
  • 1 cup heavy cream
  • 1 cup half ‘n half or whole milk
  • teaspoons all-purpose flour
  • 1/8 teaspoon freshly grated nutmeg
  • ½ cup grated Parmesan good quality
  • ½ cup grated Gruyere cheese
  • 1 teaspoon fresh thyme leaves
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes

Instructions

For the Bread Crumb Topping:

  • Melt the butter in a medium, microwavable bowl, remove and let the butter cool but not harden.
  • In a food processor, pulse 4 slices bread (dry is best) until the crumbs are between the size of sand and small gravel. If the breadcrumbs are too moist, spread them out onto a rimmed baking sheet and place in a preheated 300°F oven for 5-10 minutes. The crumbs should be dry but not cooked at all since they will brown with the gratin. Watch closely.
  • Combine the melted butter, dry breadcrumbs and Parmesan; set aside.

For the Gratin:

  • Heat oven to 425°F and spray a 1½ quart gratin or baking dish with nonstick spray.
  • Squeeze all excess water from the thawed spinach, being sure almost all the water is removed.
  • Heat a large skillet and add the oil and butter over medium heat. When butter quits bubbling, add the onions and cook 7-9 minutes until they translucent and tender.
  • Sprinkle the sautéed onions with the flour and nutmeg and cook 2 more minutes, stirring continuously.
  • Reduce heat to medium-low and add the cream and half ‘n half (or milk). Stir constantly until mixture thickens.
  • Add the spinach (after squeezing out all excess water) and stir.
  • Add ¼ cup Parmesan, salt, pepper and crushed red pepper. Mix well.
  • Transfer the spinach mixture to the prepared dish and sprinkle with the remaining ¼ cup Parmesan and the Gruyere.
  • Bake the gratin at 425°F, for 10 minutes. Sprinkle the top with the crumb topping and bake an additional 10 minutes or until hot and bubbly.
  • Remove from the oven and serve immediately.
  • Enjoy!

Video

Nutrition

Calories: 400kcal | Carbohydrates: 17g | Protein: 13g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 88mg | Sodium: 647mg | Potassium: 470mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13415IU | Vitamin C: 6.7mg | Calcium: 416mg | Iron: 2.8mg