2013 – Gluten Free Living
Creamy Spinach Gratin is so mouthwatering. I’ve finally found an amazing spinach casserole recipe that really tastes the way I want it to taste! I’ve been hunting for years for just the right recipe that I can use as my go-to recipe for spinach and I think it’s safe to say I’ve finally found one I really LOVE! Creamy Spinach Gratin is S-P-E-C-T-A-C-U-L-A-R!!!
There’s lots of spinach in a really thick creamy sauce–I used half-and-half, heavy whipping cream, Parmesan cheese and Gruyere cheese. Wow did this casserole burst with flavor. Creamy Spinach Gratin also has onion, leeks and garlic which add delicious, savory flavors as well. I made this recipe using gluten free flour, too, so it’s gluten free for those with gluten intolerance. Creamy Spinach Gratin is mouthwatering, sumptuous, heavenly!
I was looking through my Pinterest boards a couple of weeks ago trying to come up with some ideas for side dishes for a large dinner party we had a week and a half ago. I had seen this recipe and pinned it so I could go back and look it over more carefully.
All I can say is this recipe is special. Even all my guests thought it was a wonderful tasting spinach dish. While this dish does have several steps it’s not overly difficult. The hardest thing is squeezing out all the water from the spinach. No kidding.
It probably took me 20-30 minutes squeezing with a clump of spinach in each hand trying to get all the excess moisture out of the spinach. Is there a spinach press out there anywhere that someone’s invented that removes water from spinach??? Anyway, I am so glad I found this recipe and I think you will be too if you try it as well.
Creamy Spinach Gratin would be a great casserole for the holidays. You can do as I did and make it up in advance, refrigerate it, and then bake it later in the day when you’re ready to cook everything. I’m sure you could also heat it up in the crockpot if your oven is too full of other things.
If you’re looking for a “to die for” spinach recipe, then Creamy Spinach Gratin should be included in that quest. It’s rich, creamy, cheesy, with one of the best combinations of flavors, textures, and eye appeal I’ve ever found in a spinach recipe before. I loved it and our guests raved over it! Yay.
Creamy Spinach Gratin is a fabulous side dish casserole recipe for spinach.
We loved this creamy cheesy spinach dish.
Creamy Spinach Gratin is probably the BEST spinach casserole I’ve ever consumed. It was marvelous. Having both parmesan and gruyere cheeses makes it incredibly cheesy and creamy.
Here’s what I did.
Saute onions in a stick of butter over medium heat in a cast-iron skillet. Add diced leeks to the onions and saute about 10 minutes. Stir occasionally.
Add the garlic and cook until fragrant but not more than a minute or two or it will scorch and become bitter.
Add gluten free flour. I used brown rice flour but any all-purpose GF flour will work. If you’re not prone to gluten allergies use regular all-purpose flour. Add nutmeg.
Stir to combine.
Add a cup of heavy whipping cream slowly into the mixture. Stir to combine.
Now add two cups of half-and-half cream.
Allow the mixture to heat through and thicken.
Add 3/4 cup Parmesan cheese.
Add sea salt or kosher salt and pepper.
Thaw spinach. Squeeze-squeeze-squeeze until as much moisture as possible is released from the spinach. I used two 26-oz. bags of spinach for this recipe. This is what’s left after squeezing out all of that water!
Stir well to combine and heat through.
Spray a 9×13″ glass baking dish with olive oil cooking spray. Add spinach mixture.
Sprinkle grated parmesan cheese on top.
Then sprinkle grated gruyere cheese on top of the Parmesan cheese.
Cover with foil. Bake at 350 for about 30-40 minutes or until bubbly and heated through. You will probably need to tent the foil after 20-25 minutes so it doesn’t stick to the cheese.
Here the casserole is fresh out of the oven.
To serve: Cut the casserole in 3×4 squares for a total of 12 servings. Or you can just dish up with a serving spoon.
This creamy, cheesy spinach casseroles is an excellent recipe for holiday baking. Consider putting this recipe on your holiday casserole baking list.
Here’s a side view of Creamy Spinach Gratin. This was SO good! All our company, including the kids enjoyed this tasty spinach recipe.
Here’s the recipe.
CREAMY SPINACH GRATIN
(Recipe adapted from Mel’s Kitchen Café)
- 4 cups diced onion (2 really large onions)
- 1 stick unsalted butter
- 1 leek, green top removed, quartered and sliced
- 4 cloves garlic, minced
- ½ cup gluten free flour
- ¼ tsp. nutmeg
- 1 cup heavy whipping cream
- 2 cups half-and-half
- 52-oz. frozen chopped spinach, thawed
- 1 ½ cups shredded Parmesan or Parmesan Reggiano cheese
- 1 cup shredded Gruyere cheese
- 1 scant tbsp. kosher salt
- ½ tsp. black pepper
- Melt butter in a large cast-iron skillet over medium heat.
- Add onions and leeks and sauté about 10 minutes until tender.
- Add garlic and cook about 2 minutes longer—until fragrant, but don’t scorch the garlic or it will become bitter.
- Add the flour and nutmeg.
- Stir and cook a few minutes longer.
- Add the cream and half-and-half and stir constantly until mixture is thickened.
- Add salt and pepper.
- Stir in ¾ cup freshly grated Parmesan cheese.
- Squeeze out as much water from spinach as possible and add to cream mixture. Stir spinach into cheese mixture.
- Prepare a 9×13” glass baking dish by spraying with olive oil cooking spray.
- Add spinach mixture.
- Sprinkle with ¾ cup Parmesan cheese and 1 cup freshly grated Gruyere cheese.
- Cover with foil. Bake at 350° about 30 minutes or until hot and bubbly.
Doesn’t Creamy Spinach Gratin look terrific? Are you salivating yet? Creamy Spinach Gratin is so delectable you will want to make it often.
Creamy Spinach Gratin is perfect for holidays like Thanksgiving, Christmas, Easter–even Mother’s Day or Father’s Day. You can make up the casserole earlier in the day and then bake about an hour before you need to serve it.
I’ve managed to sneak a serving for you!
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