Creamy Spinach Gratin
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.
- 2 cups onion diced, 1 really large onion
- 1/2 stick unsalted butter (1/4 cup)
- 1 leek green top removed, diced or sliced
- 2 cloves garlic minced
- 1/4 cup gluten free 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. black pepper
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.
© Can’t Stay Out of the Kitchen
Calories: 197kcalCarbohydrates: 10gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 41mgSodium: 427mgPotassium: 265mgFiber: 3gSugar: 3gVitamin A: 7250IUVitamin C: 23.1mgCalcium: 280mgIron: 1.4mg