Creamy Spinach Gratin

If you ask me, spinach gratin is a comfort food winner.

This creamy side dish brings together fresh spinach and melted cheese in the most satisfying way. Tender leaves get coated in a rich, cheesy sauce that bubbles up nicely in the oven.

The layers of flavor come from simple ingredients – a splash of cream, nutmeg, and good Parmesan cheese melted until golden brown on top. The crispy breadcrumb topping adds just the right crunch.

It’s a homey dish that feels special enough for company but easy enough for weeknight dinners. Perfect for when you want something warm and cheesy that still includes your greens.

What Kind of Spinach Should I Use?

For this gratin recipe, frozen chopped spinach is actually your best bet – and it’s what I always reach for when making creamy baked dishes. While fresh spinach might seem like the fancier choice, frozen spinach is not only more economical but also more practical since it’s already cooked down (it would take a mountain of fresh spinach to equal the same amount). The key to success with frozen spinach is making sure you thaw it completely and squeeze out as much water as possible – I like to put it in a clean kitchen towel and wring it out really well. If you do want to use fresh spinach, you’ll need about 2 pounds to equal the same amount as the frozen, and you’ll need to cook it down first and drain it well.

Options for Substitutions

This creamy spinach gratin is pretty flexible with substitutions. Here’s what you can swap:

• Light cream: You can use half-and-half or whole milk instead. The dish won’t be quite as rich, but it’ll still be tasty. For a dairy-free version, try full-fat coconut milk.
• Havarti cheese: Don’t have Havarti? Gruyere, Monterey Jack, or even mild cheddar work great here. Just pick a cheese that melts well.
• Frozen spinach: Fresh spinach works too – you’ll need about 2 pounds of fresh spinach, cooked and well-drained. Just make sure to squeeze out all the excess water.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, crushed pork rinds (for keto), or even chopped nuts for a different crunch.
• Cream cheese: This helps create the creamy base, but you can use mascarpone cheese or Greek yogurt mixed with a bit of butter as alternatives.
• Shallot: Onions and shallots are interchangeable here, or you could use 1/2 teaspoon of onion powder in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spinach gratin is dealing with excess moisture – failing to thoroughly drain your thawed spinach will result in a watery, separated sauce instead of a creamy, rich dish. To prevent this, squeeze the thawed spinach in a clean kitchen towel or press it firmly in a fine-mesh strainer until no more liquid comes out. Another common mistake is rushing the cream sauce – heating it too quickly can cause the cream cheese to become lumpy, so keep the heat medium-low and stir constantly until smooth. For the best texture and flavor, avoid overloading the top with cheese too early in the baking process – add the final portion of Havarti and Parmesan only in the last 5-10 minutes, allowing it to melt and brown perfectly without becoming tough or rubbery.

What to Serve With Spinach Gratin?

This rich and creamy spinach gratin makes a fantastic side dish, but it can also shine as a main course with the right accompaniments. For a complete meal, serve it alongside a simply seasoned grilled chicken breast or baked salmon fillet – the creamy spinach pairs wonderfully with both. If you’re keeping things vegetarian, try serving it with fluffy quinoa or brown rice to soak up all that delicious sauce. When I make this for dinner parties, I like to add some roasted cherry tomatoes or sautéed mushrooms on the side to bring a nice contrast to the creamy spinach.

Storage Instructions

Keep Fresh: This creamy spinach gratin can hang out in your fridge for up to 3 days when stored in an airtight container. The flavors actually get even better after a day as they have time to mingle together. Just make sure to cover it well to prevent it from drying out.

Freeze: You can freeze this gratin for up to 2 months in a freezer-safe container. Though keep in mind that cream-based dishes can sometimes separate a bit when frozen, but don’t worry – it’ll still taste good! Just wrap it well to prevent freezer burn.

Reheat: To warm it up, pop it in the oven at 350°F for about 20-25 minutes until heated through. If you’re in a hurry, the microwave works too – just heat in 30-second intervals, stirring between each. To keep the top crispy, you can give it a quick broil for a minute or two at the end.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

For the creamy base:

• 2 tbsp chopped onion (finely chopped for smoother texture)
• 1/8 tsp salt
• black pepper (freshly ground preferred)
• 4 oz cream cheese (softened to room temperature)
• 2/3 cup light cream
• 1 garlic clove, chopped (freshly minced for best flavor)
• 1 tbsp butter (I like Kerrygold unsalted butter)

For the spinach mixture:

• 20 oz frozen chopped spinach (thawed and very well drained, crucial for no watery gratin)
• 2 tbsp shredded Parmesan cheese (freshly grated for better flavor)
• 1/4 cup shredded Havarti cheese

For assembly and topping:

• 2 tbsp shredded Parmesan cheese
• 1/4 cup shredded Havarti cheese
• 1 tbsp panko bread crumbs (optional, adds a nice crispy topping)

Step 1: Prepare the Creamy Base

Preheat your oven to 400°F (205°C) to get it ready for baking.

In the meantime, place a pan over medium-low heat and add in the butter.

Once melted, add chopped onions to the pan and sauté until they are softened.

Next, add minced garlic and cook for about 1 minute until it becomes fragrant.

Stir in cream, cream cheese, and season with salt and pepper.

Continue to stir until the mixture is smooth and bring it to a simmer for 1-2 minutes, allowing it to thicken slightly.

Step 2: Mix in Cheese and Spinach

Remove the pan from heat and gently stir in ¼ cup of Havarti cheese and 2 tablespoons of Parmesan cheese until they are melted and incorporated into the creamy mixture.

Add fresh or thawed spinach to the pan and mix thoroughly, ensuring the spinach is well-coated with the creamy cheese mixture.

Step 3: Assemble and Bake

Spread the spinach and cheese mixture evenly into a 1 ½ quart baking dish.

Sprinkle the top with the remaining cheese and a layer of bread crumbs for a delightful crunchy topping.

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until everything is thoroughly heated and the top is golden and bubbly.

Once baked to perfection, let it stand for a few minutes before serving.

Enjoy your delicious baked spinach and cheese dish!