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Creamed Fresh Spinach Gratin

Spinach Gratin with a Crunchy breaded topping in a copper baking pan on a wood floor.
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EatSimpleFood.com

This creamed fresh spinach gratin recipe is heavy and rich and so dang good, especially with the crunchy panko bread crumb topping. Fresh spinach is baked with nutmeg, heavy whipping cream, Parmesan cheese, and lots of butter to take it over the top.

Ingredients

  • 5 Tbsp unsalted butter, divided
  • 1 cup 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 salt
  • 1/2 tsp black pepper
  • 2/3 cup Parmesan cheese, grated

Instructions

  • 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 brown them.
  • Fill a large pot with 2 inches of water, bring to a boil and add spinach to simmering water until wilted (a couple minutes).   Work with a couple handfuls at a time unless you have a huge pot.  Tongs work well to move the spinach around and get it to the colander.  
  • Transfer cooked spinach to a colander and drain.
  • Run cool water over spinach and 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.  
  • 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.  
  • Stir in nutmeg, salt, and pepper.
  • Slowly add cream and milk and bring to a simmer (stirring constantly).  Reduce heat and stir in Parmesan cheese.
  • Remove from heat and add spinach to sauce and transfer to a ~ 9x9x2 baking dish.  
  • Top with buttered panko bread crumbs.  
  • Cook uncovered ~ 20 minutes or until bubbling.  Place a piece of foil over the breadcrumbs if they start to turn brown or burn.  
  • Cool before serving.  Add salt to taste.  Happy Eating!  Beckie
 

Notes

  • You can also use a steaming basket to cook the spinach but will still need to wring out excess water.
  • You can also use 20 oz defrosted frozen spinach (any water squeezed out) and skip this step if you prefer.

Find it online: https://eatsimplefood.com/creamed-spinach-gratin/