Description
A creamy and cheesy spinach gratin recipe featuring tender spinach in a rich Parmesan cream sauce, topped with melted mozzarella and baked to golden perfection. This comforting side dish is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Spinach
- 1 1/2 pounds fresh spinach (about 3 bunches), stems removed
Sauce
- 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
Topping
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish or casserole pan to prepare it for the gratin.
- Prepare spinach: Cut the fresh spinach in half and blanch it in a large pot of boiling water for about 30 seconds until wilted. Immediately drain in a colander and rinse under cold running water until cool enough to handle. Squeeze out all excess water and set aside.
- Sauté aromatics: In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Add diced onion and minced garlic and sauté for about 2 minutes until soft and fragrant.
- Make cream sauce: Sprinkle in the flour or cornstarch and stir well to combine. Gradually pour in the heavy cream while stirring constantly. Add 1/4 cup of the grated Parmesan cheese. Lower the heat to medium and simmer gently for 4-5 minutes, stirring often until the sauce thickens and becomes smooth. Season with salt and black pepper to taste.
- Combine spinach and sauce: Stir the prepared spinach into the creamy sauce and toss well to coat. Cook for another 1-2 minutes until the mixture is evenly heated through.
- Assemble gratin: Transfer the spinach mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining 1/4 cup of Parmesan cheese.
- Bake and finish: Bake in the preheated oven for 20 minutes until the cheese is melted and golden brown. Alternatively, place the dish under the broiler on high for 2-3 minutes until the cheese is bubbly and golden, watching carefully to avoid burning.
Notes
- Be sure to squeeze out as much water as possible from the spinach to avoid a watery gratin.
- You can substitute cornstarch for flour for a gluten-free option.
- Use freshly grated Parmesan for the best flavor and melting quality.
- If you prefer a lighter dish, substitute half-and-half for the heavy cream, but the sauce will be less rich.
- The broiler step is optional but adds a lovely golden crust to the top.
