Creamed Spinach Gratin is a rich, cheesy, and irresistibly creamy side dish with a layer of bubbly, golden cheese on top. It's like the perfect cross between baked spinach dip and classic creamed spinach - silky and flavorful underneath, with a crispy, melty topping that's impossible to resist. Fresh spinach is blanched, stirred into a garlicky cream sauce, and finished with a blend of mozzarella and Parmesan before being baked to golden perfection.
This dish is elegant enough for the holidays but easy enough for a weeknight family dinner. With just a handful of simple ingredients, you can create a show-stopping side that feels fancy but comes together effortlessly. It's also make-ahead and freezer-friendly, so you can prep it in advance and simply bake when ready. Make it for Thanksgiving, Christmas, or any cozy meal that needs a touch of luxury.
This recipe was inspired by our Creamy Potatoes au Gratin and Brussels Sprouts Gratin, and it pairs beautifully with Roast Beef or Pistachio-Crusted Salmon for an easy, comforting, restaurant-worthy meal right at home.
Why You'll Love This Recipe
- Classic French comfort, simplified. Inspired by the traditional French gratin technique, this dish layers creamy spinach with melty cheese and bakes it until the top turns golden and crisp. Every spoonful breaks through that irresistible crust into a velvety, savory filling beneath.
- A delicious way to eat your greens. This creamed spinach gratin transforms simple spinach into a rich, indulgent side that even picky eaters will devour. With butter, garlic, cream, and cheese, it's the kind of vegetable dish that disappears first at the dinner table.
- Rich, creamy, and cheesy flavor. Every bite is velvety and satisfying thanks to the blend of butter, garlic, and cream that coats each leaf of spinach. Plus, parmesan and mozzarella melt into a golden crust that adds irresistible texture and savory depth to every scoop.
- Elegant but effortless. Though it looks impressive with its bubbling, browned top, this gratin is surprisingly easy to make. It takes about 30 minutes start to finish, using ingredients you probably already have in your kitchen. It's perfect for both weeknight dinners and holiday gatherings.
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Ingredients And Substitutions
To make this easy creamy spinach gratin, you will need the following ingredients (full quantities in the recipe card below):
- spinach - Use about 1½ pounds (3 bunches) of fresh spinach, stems removed. A 16 ounce (1 pound) package of frozen spinach also works, just thaw completely and squeeze out excess liquid.
- butter - Adds richness and flavor. You can substitute with olive oil for a lighter version.
- onion - Diced small for sweetness and depth. Shallots work well for a milder taste.
- garlic - Freshly minced garlic gives the dish its signature savory flavor. Use more if you love garlic.
- all-purpose flour - Thickens the sauce. Substitute cornstarch for a gluten-free option.
- heavy cream - Creates a smooth, luscious sauce. Half-and-half or whole milk can work in a pinch, though it will be slightly thinner.
- Parmesan cheese - Adds a salty, nutty kick. Pecorino Romano or Asiago are great substitutes.
- mozzarella cheese - For that gooey melt and golden crust. You can also substitute with any melty cheese. Try Gruyère, provolone, or white cheddar for a twist.
- salt and black pepper - Simple seasoning to enhance all the flavors.
Equipment
You'll also need measuring cups and spoons, a large pot for blanching spinach, colander, large skillet (I used my 12-inch cast-iron skillet), mixing spoon, 9-inch square baking pan, and a spatula for spreading the creamy mixture evenly before baking.
How To Make The Best Spinach Gratin
- Blanch the spinach. Cut fresh spinach in half and cook in a large pot of boiling water for about 30 seconds, just until wilted. Drain in a colander immediately and rinse under cold running water until cool enough to handle. Squeeze out as much excess water as possible, then set aside.
- Sauté aromatics. In a large skillet, melt butter over medium-high heat bubbly, about 1-2 minutes. Add the onion and garlic, and sauté until soft and fragrant, about 2 minutes.
- Make the creamy sauce. Add flour (or cornstarch) and stir well until combined. Gradually pour in the heavy cream, stirring constantly. Add ¼ cup of Parmesan, then reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring often, until smooth and thickened. Season with salt and pepper to taste.
- Add the spinach. Stir in the prepared spinach and toss well to coat in the creamy sauce. Cook for another 1-2 minutes until evenly heated through.
- Add cheese. Transfer spinach mixture to a 9-inch square baking pan and top with mozzarella and remaining ¼ cup Parmesan.
- Bake. Bake in a 350°F preheated oven for 20 minutes until cheese is melted and golden brown. Alternatively, you can place the dish under the broiler on high for 2-3 minutes until golden and bubbly. Watch closely so it doesn't burn.
Expert Tip: Squeeze Out Every Drop
After blanching the spinach, make sure to squeeze out as much liquid as possible. Excess moisture will thin the cream sauce and prevent that luscious, thick consistency that makes this gratin so rich and indulgent. Wrap the spinach in a clean kitchen towel or paper towel and press firmly before adding it to the sauce.
More Tips and Tricks
- Use fresh spinach for best texture. Fresh leaves retain their shape and color better than frozen, giving the gratin a more vibrant look and tender bite.
- Start with a proper roux. Whisking the flour into melted butter creates the roux that thickens the cream sauce. Let it cook for a minute before adding cream to ensure smoothness and no raw flour taste.
- Cook the sauce until thick. Simmer the cream mixture for 4-5 minutes until it coats the back of a spoon for a smooth and creamy consistency.
- Balance the richness. If you prefer a slightly lighter dish, you can use less cheese in the topping while keeping the creamy base intact. It still bakes up beautifully with that signature golden crust.
- Broil for a golden top. After baking, switch to broil for 2-3 minutes to achieve a perfectly browned, bubbly cheese crust.
- Season gradually. Taste the sauce before baking and adjust salt and pepper so the flavors are balanced and not overly salty.
- Let it rest before serving. Allow the gratin to cool for 5 minutes after baking as this helps it set slightly, making serving neat and easy.
- Make ahead instructions. Assemble the spinach gratin up to the baking step, then cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to serve, bake as directed, adding about 10 extra minutes if it's coming straight from the fridge. This is one of my favorite simple recipes for prepping ahead of holidays or dinner parties.
- Repurpose leftovers. Leftovers reheat wonderfully and can be served as a side with eggs, spooned over toast, or paired with a seared steak for a quick, cozy lunch the next day.
Recipe Variations
- Add mushrooms. Sauté sliced cremini mushrooms with the onions and garlic for extra umami and a heartier texture.
- Mix in breadcrumbs. Sprinkle buttery breadcrumbs over the top before baking for added crunch and flavor contrast.
- Make it lighter. Use half-and-half or evaporated milk instead of cream for a lighter yet still creamy dish.
- Try different cheeses. Swap mozzarella for Gruyère or Swiss for a nutty, French twist.
- Add spice. Stir in a pinch of red pepper flakes or cayenne pepper for gentle heat that cuts through the richness.
- Add cream cheese. For an even silkier texture, stir in a spoonful of cream cheese with the heavy cream. It adds tang and body without making the gratin too heavy.
- Turn it into a main. Add cooked shredded chicken or chickpeas and bake in a larger dish for a complete meal.
Storage
How to Store
Cool completely, then cover the leftover spinach gratin tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days.
How to Reheat
Reheat the entire dish in a 350°F oven for 10-15 minutes until heated through. You can also reheat individual portions, covered, in the microwave in a microwave safe bowl on medium heat in 20 second intervals.
How to Freeze
Assemble the gratin (without baking), cover tightly with foil, and freeze for up to 2 months. Bake straight from frozen at 350°F for 40-45 minutes, or thaw overnight in the fridge before baking as directed.
How to Serve
Creamed Spinach Gratin is rich, flavorful, and pairs beautifully with so many dishes. It tastes like something straight from a steakhouse, pairing perfectly with rich mains like chicken, beef, pork, fish, and any other protein you can think of! It also tastes amazing with pasta, rice, and potatoes. The creamy texture and cheesy crust balance bold flavors and elevate any meal.
These are my favorite main dishes to serve with spinach gratin:
Dinner Ideas
For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.
FAQ
Spinach gratin is made with simple yet rich ingredients that create a creamy, cheesy baked side dish. The base is usually fresh spinach (or thawed frozen spinach) combined with butter, garlic, onions, heavy cream, and a touch of flour to thicken the sauce. It's then layered with cheeses like Parmesan and mozzarella for flavor and a perfectly melted golden crust. The result is a comforting dish that's creamy underneath with a lightly crisp top, making it a perfect side for any roast or festive meal.
A gratin is any dish that's baked with a browned crust on top, typically made with cheese, breadcrumbs, or both. The word "gratin" comes from the French term gratter, meaning "to scrape," referring to the crispy layer that forms on top and gets scraped off to serve. What makes it distinct is that beautiful golden-brown finish that adds both texture and flavor. While many gratins feature potatoes or vegetables in a creamy sauce, spinach gratin is a lighter twist that still delivers that classic, indulgent gratin experience in every bite.
A gratin is technically a type of casserole, but not all casseroles are gratins. The key difference lies in the topping. A gratin always has a browned crust of cheese, breadcrumbs, or both, giving it that signature golden top. Casseroles, on the other hand, are broader and can include baked one-dish meals without a crispy topping, like pasta bakes or rice dishes.
Spinach on its own has a mild, earthy flavor that transforms beautifully when paired with the right ingredients. Garlic, onions, butter, and cream bring richness and depth, while salt and pepper enhance its natural taste. A sprinkle of nutmeg or red pepper flakes adds warmth and balance. For extra flavor, toss in cheeses like Parmesan, feta, or mozzarella. Acidic ingredients like a squeeze of lemon juice or a dash of white wine can also brighten up the dish and make the flavors pop without overpowering the spinach.
Spinach au gratin pairs wonderfully with a variety of mains, especially rich or roasted dishes. It's a classic side for holiday roasts, steak dinners, or baked fish. Try serving it alongside roast chicken, turkey, beef tenderloin, or pork chops. For a lighter meal, it's also delicious with grilled salmon or seared halibut. The creamy texture and savory flavor make it perfect for balancing hearty mains, and it pairs beautifully with crusty bread, mashed potatoes, or a crisp green salad to round out the meal.
More Spinach Recipes
Looking for other recipes like this? Try these:
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Recipe
Spinach Gratin
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamed Spinach Gratin is a rich, cheesy, and creamy side dish with a layer of crispy, melty cheese on top. Easy to make ahead and perfect for holidays.
Ingredients
- 1 ½ pounds fresh spinach (about 3 bunches), stems removed
- 2 tablespoons butter
- 1 small onion, diced
- 1 tablespoon garlic, minced
- ½ tablespoon all-purpose flour (or cornstarch)
- 1 ½ cups heavy cream
- ½ cup Parmesan cheese, grated, divided
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch square baking dish or casserole pan.
- Cut fresh spinach in half and cook in a large pot of boiling water for about 30 seconds, just until wilted. Drain in a colander immediately and rinse under cold running water until cool enough to handle. Squeeze out as much excess water as possible, then set aside.
- In a large skillet, melt butter over medium-high heat bubbly, about 1-2 minutes. Add the onion and garlic, and sauté until soft and fragrant, about 2 minutes.
- Add flour (or cornstarch) and stir well until combined. Gradually pour in the heavy cream, stirring constantly. Add ¼ cup of Parmesan, then reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring often, until smooth and thickened. Season with salt and pepper to taste.
- Stir in the prepared spinach and toss well to coat in the creamy sauce. Cook for another 1-2 minutes until evenly heated through.
- Transfer the spinach mixture to the prepared baking dish. Sprinkle with mozzarella cheese and the remaining ¼ cup Parmesan on top. Bake for 20 minutes until the cheese is melted and golden brown.
- Transfer spinach mixture to a 9-inch square baking pan and top with mozzarella and remaining ¼ cup Parmesan. Bake for 20 minutes until cheese is melted and golden brown. Alternatively, you can place the dish under the broiler on high for 2-3 minutes until golden and bubbly. Watch closely so it doesn't burn.
Notes
Make ahead instructions: Make this recipe and assemble the spinach gratin up until the baking step. Then cover with plastic cling wrap and store in the refrigerator up to a day or 2, until ready to serve. If it has been sitting in the fridge for a while, you will need to add 10 minutes to the bake time.
How to store: You can keep leftover spinach gratin in the fridge for up to 3-4 days. Cover the dish with plastic wrap or tin foil or transfer it to an airtight container before storing. You can also freeze it for up to 3 months.
How to reheat: Reheat spinach gratin in a 350F preheated oven for 10-20 minutes until warmed through. You can also reheat it, covered, in the microwave in a microwave safe bowl on medium heat in 20 second intervals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: French
This recipe was originally published in 2021. It has since been updated with new content.
Suzanne says
Absolutely fabulous!! Best spinach gratin EVER!! Everyone loved it and it was comparatively easy, too.
Michelle says
I made this for Easter and my family and all of our guests LOVED IT!
I did end up bumping the amount of flour up a tad and reducing the heavy cream a little for a thicker sauce and it was fantastic.
I'm sure I'll be asked to make it again next year!
Kathi says
Great basic recipe - Made only 2 changes/additions - I added 4 oz cream cheese and 1/2 cup Mexican Blend cheese. I like my spinach really cheesy. Also, chopped the spinach before I wilted it in a large microwaveable bowl for 2 minutes. I have a big aversion to stringy spinach and perfer it chopped instead. Just my perference. Thanks for posting this recipe.
Leslie says
Kathi,
did you put the Mexican Blend cheese in the sauce or add to the top?