Creamy Spinach Gratin

Spinach gratin is a comforting, creamy dish made with sautéed onions, spinach, and a rich cheese topping that turns golden and bubbly in the oven. It pairs wonderfully with roasted meats, grilled fish, or as part of a vegetarian spread.

Here’s how to make it at home:

Ingredients

• 4 tablespoons (½ stick) unsalted butter

• 4 cups chopped yellow onions (about 2 large onions)

• ¼ cup all-purpose flour

• ¼ teaspoon grated nutmeg

• 1 cup heavy cream

• 2 cups milk

• 3 pounds frozen chopped spinach, defrosted (5 packs, 10 ounces each)

• 1 cup freshly grated Parmesan cheese

• 1 tablespoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ cup grated Gruyere cheese

Directions

• Preheat your oven: Set the oven to 425°F (220°C).

• Cook the onions: In a large sauté pan, melt the butter over medium heat. Add the chopped onions and cook until soft and translucent, about 15 minutes.

• Make the roux: Stir in the flour and nutmeg, cooking for 2 minutes to eliminate the raw flour taste.

• Add liquids: Pour in the heavy cream and milk, stirring until the sauce thickens.

• Prepare the spinach: Squeeze out as much water as possible from the defrosted spinach. Add it to the sauce and stir well.

• Add cheese and seasonings: Mix in ½ cup of Parmesan cheese, salt, and pepper to taste.

• Assemble and bake: Transfer the mixture into a baking dish. Sprinkle the remaining Parmesan and Gruyere on top. Bake for about 20 minutes, until the top is golden brown and bubbly.

• Serve hot: Enjoy this cheesy, creamy side dish straight from the oven.

Serving tip: Pair this spinach gratin with roasted chicken or baked salmon for a balanced meal. Leftovers can be reheated in the oven for a crispy topping.

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