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Creamy Spinach Gratin

Teresa Ambra
Creamy Spinach Gratin rocks! This spectacular spinach casserole has a rich, gooey, creamy sauce using gruyere and parmesan cheeses. Every bite explodes with flavor. This kid-friendly recipe is gluten free and perfect for holiday dinners like Thanksgiving, Christmas, Easter or Mother's Day.
4.86 from 7 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish, Vegetable/Casserole
Cuisine American
Servings 15
Calories 147 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large skillet
  • 1 wooden spoon
  • 1 potato masher to press out all of the water in the spinach
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 cups onion diced, 1 really large onion
  • 1/2 stick unsalted butter (1/4 cup)
  • 1 leek green top removed, thoroughly washed and diced or sliced
  • 2 cloves garlic minced
  • 1/4 cup gluten free flour or use regular flour
  • 1/8 tsp. nutmeg
  • 1/2 cup heavy whipping cream
  • 1 cup half-and-half
  • 24 oz. frozen chopped spinach thawed with all moisture pressed out
  • 3/4 cup Parmesan cheese shredded
  • 1/2 cup Gruyere cheese shredded
  • 1 1/2 tsp. sea salt or kosher salt
  • 1/4 tsp. ground black pepper

Instructions
 

  • Melt butter in a large skillet over medium heat.
  • Add onions and leeks and sauté about 5 minutes until tender.
  • Add garlic and cook about 1 minutes longer—until fragrant, but don’t scorch the garlic or it will become bitter.
  • Add the flour and nutmeg.
  • Stir and cook an additional minute.
  • Add the cream and half-and-half and stir constantly until mixture is thickened.
  • Add salt and pepper.
  • Stir in 1/3 cup freshly grated Parmesan cheese.
  • Squeeze out as much water from spinach as possible and add to cream mixture. (I used a potato masher to press out the water).
  • Stir pressed spinach into cheese mixture.
  • Prepare a 9x13” glass baking dish by spraying with olive oil cooking spray.
  • Add spinach mixture.
  • Sprinkle remaining Parmesan cheese and 1/2 cup freshly grated Gruyere cheese.
  • Cover with foil. Bake at 350° about 30 minutes or until hot and bubbly.

Notes

Recipe adapted from Mel's Kitchen Cafe.
 
© Can’t Stay Out of the Kitchen
 
[nutrition-label]

Nutrition

Calories: 147kcalCarbohydrates: 8gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 358mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 5772IUVitamin C: 5mgCalcium: 182mgIron: 1mg
Keyword casserole, cheese, gluten free, side dish, spinach, vegetable
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