Description
This creamy Spinach Gratin is a comforting and flavorful baked casserole featuring tender spinach in a rich Parmesan cream sauce topped with melted mozzarella and golden brown cheese crust. Perfect as a side dish or a vegetarian main, this recipe combines sautéed onions and garlic with a velvety cream sauce, then bakes until bubbly and golden.
Ingredients
Scale
Spinach Preparation
- 1 1/2 pounds fresh spinach (about 3 bunches), stems removed
Sauce and Topping
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish or casserole pan to prevent sticking.
- Wilt the Spinach: Cut fresh spinach in half and blanch it in a large pot of boiling water for about 30 seconds until just wilted. Drain in a colander, rinse under cold water to cool quickly, then squeeze out as much excess water as possible to avoid sogginess. Set aside.
- Sauté Onion and Garlic: In a large skillet, melt the butter over medium-high heat until bubbly, about 1-2 minutes. Add the diced onion and minced garlic, then sauté for about 2 minutes until soft and fragrant.
- Make the Cream Sauce: Sprinkle the flour (or cornstarch) into the skillet and stir well to combine. Gradually pour in the heavy cream, stirring constantly to avoid lumps. Add 1/4 cup of the grated Parmesan cheese. Reduce heat to medium and simmer gently for 4-5 minutes, stirring frequently until the sauce is smooth and thickened. Season with salt and black pepper to taste.
- Combine Spinach and Sauce: Stir the prepared spinach into the cream sauce and toss well to coat evenly. Cook for another 1-2 minutes until the mixture is heated through.
- Assemble and Bake: Transfer the creamy spinach mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella and the remaining 1/4 cup Parmesan cheese on top.
- Bake Until Golden: Place the dish in the oven and bake for 20 minutes, or until the cheese topping is melted and golden brown. Alternatively, you can broil on high for 2-3 minutes to achieve a bubbly, golden crust—watch closely to prevent burning.
Notes
- Make sure to thoroughly squeeze out excess water from the spinach after blanching to avoid a watery gratin.
- Using freshly grated Parmesan enhances the flavor and melts better than pre-grated types.
- For a gluten-free version, use cornstarch instead of all-purpose flour as the thickener.
- You can prepare this dish ahead of time and refrigerate before baking; add a few extra minutes to baking time if baking from cold.
- Watch the gratin closely during broiling to prevent the cheese from burning.
