Easy Spinach Gratin Recipe

buckle up buttercups, because I’m about to drop some serious cheesy spinach goodness on you. We’re talking about my Easy Spinach Gratin Recipe — the dish that even gets my picky kiddo to sneak in extra veggies. It’s creamy, it’s comforting, and it’s seriously easy, even if you’re juggling a toddler and a conference call. Trust me, you NEED this in your life.

My husband, Mark, is the definition of a meat-and-potatoes guy. Like, he used to think a vegetable was anything that came in a can of soup. But this spinach gratin? He DEVOURS it. One night, I made a double batch, and I swear he ate half of it straight from the baking dish while watching the game. I even caught him sneaking a cold spoonful for breakfast once. Don’t tell him I told you. This stuff is magic, I tell ya!

Why You’ll Love This Easy Spinach Gratin Recipe

• It’s the ultimate comfort food cuddle in a dish. Seriously, it’s like a warm hug on a cold night.
• Sneaky way to get your greens. Even the veggie-averse will be scraping the bottom of the dish.
• It’s ridiculously easy. Like, “I-can-make-this-after-a-long-day-of-chasing-my-kids” easy.
• It’s totally customizable. Throw in some mushrooms, artichoke hearts, whatever your heart desires.
• It’s cheesy. Need I say more?

How to Make It

Alright, so first things first, crank up that oven to 375°F (190°C). You know, the usual. While that’s heating up, grab a big ol’ skillet and melt some butter over medium heat. Don’t let it burn! Unless you’re into that nutty burnt butter flavor… then go for it, I guess? Toss in some minced garlic – I usually eyeball it, but like, 2-3 cloves should do the trick. Sauté it for a minute or so until it’s fragrant and your kitchen smells amazing.

Now comes the spinach! If you’re using fresh spinach, you might need to wilt it in batches. Just throw it in the skillet and let it cook down until it’s all sad and shrunken. If you’re using frozen spinach, make sure you squeeze out ALL the extra water. Nobody likes a watery gratin. Ugh. Once your spinach is ready, stir in some cream cheese, heavy cream (or half-and-half if you’re feeling virtuous), grated Parmesan cheese, and a pinch of nutmeg. Season with salt and pepper to taste. Don’t be shy with the salt!

Pour the spinach mixture into a greased baking dish – I usually use an 8×8 inch one. Top it with some more Parmesan cheese (because cheese is life) and bake for about 20-25 minutes, or until it’s bubbly and golden brown. Let it cool for a few minutes before serving, unless you want to burn your tongue off. And that’s it! Seriously, how easy was that?

Ingredient Notes

• Spinach: Fresh or frozen works. If you use frozen, squeeze out as much water as humanly possible. I’m serious. Otherwise, you’ll have soup gratin.
• Cream Cheese: Full-fat is best, but you can use reduced-fat if you’re trying to be healthy-ish. Just don’t use fat-free, it just doesn’t melt the same. Trust me, I’ve tried.
• Parmesan Cheese: Please, for the love of all that is holy, use freshly grated Parmesan. The pre-shredded stuff just doesn’t melt as nicely and it has that weird coating on it.
• Nutmeg: Don’t skip it! It adds a warmth that just makes this gratin sing. But if you don’t have it, a tiny pinch of cinnamon will work in a pinch.
• Garlic: Freshly minced is the way to go. Garlic powder works in a true emergency, but fresh is always better.

Recipe Steps:

1. Preheat: Preheat the oven to 375°F (190°C).
2. Sauté: Melt butter in a skillet, then sauté minced garlic until fragrant.
3. Wilt: Add spinach to the skillet and cook until wilted, or squeeze excess water from thawed frozen spinach.
4. Combine: Stir in cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
5. Pour: Transfer the spinach mixture to a greased baking dish.
6. Top: Sprinkle with additional Parmesan cheese.
7. Bake: Bake for 20-25 minutes, or until bubbly and golden brown.
8. Cool: Let cool for a few minutes before serving.

What to Serve It With

This spinach gratin is the perfect side dish for just about anything. Grilled chicken, steak, pork chops… you name it. It’s also amazing with roasted vegetables or a simple salad. And if you’re feeling extra fancy, you can serve it with some crusty bread for dipping.

Tips & Mistakes

• Don’t overcook the garlic! Burnt garlic is not your friend.
• Make sure to squeeze out all the excess water from the spinach. I can’t stress this enough.
• If your gratin starts to brown too quickly, cover it with foil.
• Don’t be afraid to experiment with different cheeses. Gruyere, mozzarella, or even a little bit of goat cheese would be delicious.
• I once tried to make this with skim milk instead of heavy cream. Disaster. Don’t do it.

Storage Tips

Leftovers? What leftovers? Just kidding! If you somehow manage to not eat the whole thing in one sitting, store it in an airtight container in the fridge for up to 3 days. It’s still pretty darn good cold, straight from the fridge. Don’t judge me, you know you’ll try it. And reheating it? Microwave works, but the oven will give you that nice bubbly top again.

Variations and Substitutions

Okay, let’s get real. Sometimes you gotta make do with what you’ve got, right?

• No Parmesan? Pecorino Romano or Asiago will work. Or even a handful of shredded mozzarella in a pinch.
• Out of heavy cream? Half-and-half or even milk will do, but it won’t be quite as rich and creamy. Don’t use skim milk. Just don’t.
• Don’t have nutmeg? A pinch of cinnamon or allspice will add a similar warmth. Or just skip it! It’s not the end of the world.
• Want to add some protein? Cooked bacon, ham, or even some shredded chicken would be amazing in this.
• I once accidentally used sweetened cream cheese instead of regular. It was…interesting. Not terrible, but definitely not what I was going for. Learn from my mistakes!

Frequently Asked Questions

Easy Spinach Gratin Recipe

This spinach gratin is a creamy and cheesy side dish that's perfect for any dinner. Easy to make and a great way to enjoy leafy greens.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 lbs fresh spinach washed and stems removed
• ▢ 1.5 cups heavy cream
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 1 cup shredded Gruyère cheese
• ▢ 3 tablespoons unsalted butter
• ▢ 1 cup yellow onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon salt
• ▢ 0.5 cup breadcrumbs

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the fresh spinach, nutmeg, salt, and pepper. Cook until the spinach is wilted, about 5 minutes.
• Pour in the heavy cream and simmer for 3-4 minutes, allowing the mixture to thicken slightly.
• Transfer the spinach mixture to a baking dish. Top with grated Parmesan and Gruyère cheese.
• Sprinkle the breadcrumbs evenly over the top of the cheese.
• Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Notes

You can prepare the spinach mixture ahead of time and bake it just before serving.