Spinach Gratin

unsalted butter

onions

flour

nutmeg

heavy cream

milk

Parmesan cheese

salt

black pepper

Gruyere cheese

Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute 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 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Note: This recipe has been updated and may differ from what was originally broadcast or published.

I have made this recipe 3 times and I simply love this recipe. Period. Whenever I serve it, I get so many compliments- in fact one person said it was better than any steak house creamed spinach they had ever had...and I agree.  It's not creamy per say, but it has a similar flavor profile and can be made in advance making it a real winner in my book. It's a very decedent side dish that complements a classic steak dinner very well.  For those who said it lacked flavor, I think you are very wrong, and would suggest to maximize flavor you need quality ingredients. You must use a very good quality gruyere- not something from Trader Joe's or a basic grocery store- you need to splurge and get a good, nutty gruyere from a cheese shop or a higher end shop. Whole Foods has a good one.  Also, you must let the onions cook down slow and low... this takes a lot longer than the recipe calls for. If you do not give the onions proper time to become translucent, they will be crunchy rather than melting into the spinach- you shouldn't even know they are there. I do recommend reducing the amount of onion by about 1/4th the called for amount. Additional tips- make sure you drain the spinach really well. Here is how- separate the defrosted spinach into sections and place a handful or two in a few sheets of paper towel, wrap the paper towel around the spinach like you are rolling it or wrapping a gift and and roll it out like sushi, twist and squeeze- it works like a charm to squeeze out all the water. And finally... be sure to taste for seasoning before you put it in the baking dish and season accordingly with knowledge that the flavors will intensify during cooking. I make it the day before, bring it close to room temp and bake right before dinner. (I do pat the top with paper towel lightly before serving to absorb some excess oil from the melting cheese.) And WOW- I get rave reviews every time and I can't wait to make it again and again and again. (PS- I have made this Gluten Free by replacing traditional flour with Gluten Free flour and it worked like a charm without impacting the end result in any way and allowing my guest with Celiacs to enjoy it just as much as the rest of us. Zero flavor or texture difference.) 

I am amazed by people that want to switch up a recipe so severely that it is nothing like the one tested/cooked/prepared by a professional.  I'm not including those that have allergies or are vegan.  Ina's recipes are fail proof.  Friends always say that I'm a fabulous cook.  Not necessarily true - I just follow recipes of Ina's and my guests are always pleased.

I downsized this recipe to about one-half, using 3 packages of frozen spinach.  All the other ingredients I cut in half except cream, which I left at 1 cup.  Perfect size for 4 people.

AWESOME! Everyone loved this! I liked it cause I could make it ahead of time and just save the oven part for the end and if it stayed in the oven a little longer until the other dishes were ready then no harm done. Will become one of my go to dishes for easy.

Added a touch of Louisiana hot sauce and a spot of acid (vinegar) to cut the richness.

I have made this recipe for three years and it's always on the request list for holidays.  The leftovers are very popular too...as a layer in lasagna, stuffed shells, and stuffing for crepes.  This recipe is fresh, very easy to make and absolutely delicious.   I usually use more parmesan and gruyere, half and half with skim milk and it's still wonderful.

I never review anything but this recipe is just that good! I am coming back to review it after making it for Thanksgiving and Christmas for at least 4 years in a row. It is always a hit and the leftovers are delicious. I make it as written and it is incredible every time. Make sure to dice the onions fairly finely. I started to prepare it the day before and refrigerate overnight and just sprinkle cheese on it before putting in the oven on Thanksgiving. Saves so much time. Try this recipe! Thank you Ina, I love all your recipes!

I’ve made this several times, the first time exactly as it was written and I found the sauce to be very tasty but the frozen spinach made me feel like I was eating grass. So, the next time I used four 10 oz bags of fresh spinach, washed them in a clean sink, spun it in the salad spinner and rolled them in a towel ( like you do) and chopped them. I cut the sauce back to only one cup of milk but kept the full cup of cream. I used a full cup of Parmesan in the sauce and mixed a cup of Gruyere in as well, because I like it extra cheesy. I still used the half cup of Parm and Gruyere on the top and baked it. This served eight easily and now this is the only way I make it.
Ina’s recipes never go wrong and it’s easy to tweak them to suit your tastes. 
This was easy to make, so don’t be afraid to try it.

Next time I'll reduce or eliminate the onions. Otherwise delicious, the onions were a bit overpowering.

Very easy and tasty. The creamy sauce is very good. It is onion-y flavored which is fine by me. I used sartori (prefer the taste over parmesan reggiano) which is an italian parmesan made in the US. I'm docking 1 star because after eating this for lunch and dinner, I didn't want to eat it for breakfast. The most inconvenient part was drying the spinach by squeezing it. I recommend laying the frozen spinach out the night prior so you can save time defrosting.

https://www.foodnetwork.com/videos/spinach-gratin-0131954

This classic spinach dish is so delicious, even the kids will love it!

spinach gratin

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 1 hours, 35 minutes

Servings: 8

Cost: $6.21 /serving

Author : Ina Garten

Ingredients

Instructions

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