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Peachy the Magazine

Spinach Gratin

This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.

Spinach Gratin
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Spinach Gratin

Course: Sides
Servings

8

servings

My favorite creamed spinach is Ina Garten’s recipe. Cut back on the onion and use a very small dice.

ingredients

  • 4 tablespoons (½ stick) unsalted butter

  • 4 cups chopped yellow onions (2 large)

  • ¼ cup flour

  • ¼ teaspoon grated nutmeg

  • 1 cup heavy cream

  • 2 cups milk

  • 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)

  • 1 cup freshly grated Parmesan cheese

  • 1 tablespoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup grated Gruyère cheese

Directions

  • Preheat the oven to 425 degrees. Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
  • Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add ½ cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach mixture to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyère on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Notes