Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.
- 1 + 1/2 lb. fresh spinach (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
- Preheat oven to 350F.
- Cut fresh spinach in half and cook in a large pot of boiling water for 30 seconds until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out excess water. Set aside.
- In a large skillet, melt butter over medium-high heat until melted butter turns bubbly, about 1-2 minutes. Sauté onion and garlic until fragrant, about 2 minutes.
- Add flour and stir well to combine. Stir in heavy cream and 1/4 cup of Parmesan. Stir constantly and turn the heat down to medium. Bring the mixture to a simmer until smooth and thickened, about 4-5 minutes. Season with salt and pepper to taste.
- Stir in spinach and toss well to coat. Cook for 1 -2 minutes until heated through.
- 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 it under the broiler on high for 2-3 minutes until melted and golden. Keep a close eye on the broiler because things can burn quickly.
What to pair with spinach gratin: Spinach gratin is a versatile dish that tastes good with virtually any protein: chicken, beef, pork, fish, and anything else you can think of! It also tastes amazing with pasta, rice, and potatoes.
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: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: spinach gratin, how to make spinach gratin, creamy baked spinach, creamy spinach, cheesy spinach