What is in spinach gratin?

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.

What makes something a gratin?

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.

What is the difference between gratin and casserole?

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.

What to add to spinach to make it taste nice?

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.

What dishes are usually served with spinach au gratin?

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.

Creamed Spinach Gratin

Name: Spinach Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 1/2 pounds fresh spinach (about 3 bunches), stems removed; 2 tablespoons butter; 1 small onion, diced; 1 tablespoon garlic, minced; 1/2 tablespoon all-purpose flour (or cornstarch); 1 1/2 cups heavy cream; 1/2 cup Parmesan cheese, grated, divided; 1 teaspoon salt (or to taste); 1/2 teaspoon ground black pepper; 1 cup mozzarella cheese, shredded

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

Scale

1 1/2 pounds fresh spinach (about 3 bunches), stems removed
2 tablespoons butter
1 small onion, diced
1 tablespoon garlic, minced
1/2 tablespoon all-purpose flour (or cornstarch)
1 1/2 cups heavy cream
1/2 cup Parmesan cheese, grated, divided
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1 cup mozzarella cheese, shredded

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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 1/4 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 1/4 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 1/4 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