Creamed Spinach Gratin
This creamed spinach gratin recipe is heavy and rich and sooooo dang good. I don’t indulge much, but when I want something like this when I do. Perfect for the holidays or the occasional treat. You will not have leftovers.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 8
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: International
- 5 Tbsp unsalted butter, divided
- 1 Cup breadcrumbs, panko bread crumbs
- 2lb fresh spinach
- 1 1/4 cup onion, diced
- 2 Tbsp flour
- 1 cup heavy whipping cream
- 3/4 cup milk
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/2 tsp Black Pepper
- 2/3 cup Parmesan, grated
- Preheat oven to 375F.
- Bring a pan to medium heat, melt 3 Tbsp butter, and add the bread crumbs to coat. Remove from heat and set aside. The purpose is to coat the bread crumbs with the melted butter, not to cook them.
- Fill a large pot with 2 inches of water, bring to a boil and add spinach to boiling water. Work with a couple handfuls at a time unless you have a huge pot. The purpose is to cook this down until wilted and soft so it will all fit in a pan together later. Tongs work well to move the spinach around and get it to the colander. Transfer to a colander and drain.
- Run cool water over & wring out most of the excess liquid. You can break apart the cooked spinach with your hands at this point unless you would rather chop it. Set Spinach aside. Note: You can also use 20 oz defrosted frozen spinach (any water squeezed out) and skip this step if you prefer.
- Bring a large pan to medium heat and add 2 Tbsp butter and onions. Reduce heat and cook covered (“sweat”) ~ 5-7 minutes or until translucent. Stir in flour and cook for ~ 1-2 minutes. Add cream, milk, nutmeg, salt, and pepper & bring to a boil (stirring constantly). Reduce heat and stir in Parmesan.
- Add spinach to sauce and transfer to a ~ 9x9x2 baking dish. Top with buttered bread crumbs. Cook uncovered ~ 20 minutes or until bubbling. Place a piece of foil over the breadcrumbs if they start to turn to brown or burn. Cool ~ 10 minutes before serving. Add salt to taste. Happy Eating! Beckie
You can also use a steaming basket to cook the spinach but will still need to wring out excess water.
Things In My Kitchen:
- Over the sink colander – For when you don’t want your colander sitting in your dirty sink.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Vegetarian, Comfort Food, Holidays, Christmas, Thanksgiving