Are you ready to create one of the most luxurious, decadent, and unbelievably delicious side dishes you’ve ever tasted? The kind of rich, creamy, and cheesy spinach dish you expect to find at a high-end steakhouse? This incredible, from-scratch Spinach Gratin is the recipe that brings that elegant, restaurant-quality experience right to your own dinner table.
This isn’t just a recipe; it’s your ultimate guide to mastering a timeless classic. Forget watery, bland creamed spinach forever. We’ll show you the simple, non-negotiable secrets to creating a thick, velvety, and perfectly seasoned cream sauce, and how to top it with a glorious, bubbly, golden-brown crust of Gruyère and Parmesan cheese. This is the show-stopping side dish that will steal the spotlight at any holiday feast or special occasion.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Steakhouse Side Dish at Home
What makes this Spinach Gratin so spectacular is its commitment to classic, from-scratch techniques that build incredible layers of flavor. The foundation is a luxurious, homemade béchamel sauce, enriched with two kinds of cheese. The single most important step, which we’ll detail below, is squeezing all the excess moisture from the spinach. This guarantees a rich, thick, and creamy gratin that is never watery. It’s a make-ahead marvel that is perfect for any meal where you want to serve something truly special.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for a Luxurious Gratin
This recipe uses a handful of high-quality, classic ingredients to create its signature rich and savory flavor.
- Frozen Chopped Spinach: The earthy, savory star of our gratin. Using frozen spinach is a fantastic and convenient shortcut. The most crucial step is to thaw it completely and then squeeze it completely dry.
- The Cream Sauce (Béchamel/Mornay): This is the silky, luxurious heart of the dish.
- The Roux (Butter & Flour): A simple paste made from unsalted butter and all-purpose flour is the classic French foundation for a stable, thick, and creamy sauce.
- Heavy Cream & Milk: A combination of rich heavy cream and whole milk creates a sauce that is both perfectly creamy and luxuriously rich without being overly heavy.
- The Aromatics: We build a deep flavor base by slowly sautéing yellow onions until they are sweet and translucent. A pinch of freshly grated nutmeg is a classic secret ingredient that beautifully enhances the flavor of cream sauces.
- The Cheeses (Parmesan & Gruyère): This perfect duo is the key to the gratin’s incredible flavor.
- Parmesan: Freshly grated Parmesan cheese is stirred into the sauce to provide a sharp, salty, and nutty flavor throughout.
- Gruyère: We sprinkle this classic Swiss cheese on top. Gruyère is a fantastic melting cheese, and it creates a wonderfully gooey, bubbly, and beautifully golden-brown crust with a delicious, nutty flavor. For the best result, always grate your own cheese from a block.
Step-by-Step to the Perfect Spinach Gratin
Follow these detailed steps to create a truly perfect, classic, and comforting side dish.
Step 1: Prepare the Spinach (The Most Important Step!)
First, preheat your oven to 425°F (220°C).
Take your 3 pounds of thawed, chopped frozen spinach. Place it in the center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather the towel up around the spinach and, working over a sink or a bowl, squeeze, wring, and press until you have removed every last possible drop of water. You will be amazed at how much green liquid comes out.
Crucial Pro Tip: This is the absolute, non-negotiable secret to a thick, creamy, and non-watery gratin. The spinach must be as dry as you can possibly get it.
Set the very dry spinach aside.
Step 2: Create the Creamy Béchamel Sauce Base
In a large, heavy-bottomed sauté pan or Dutch oven, melt the 4 tablespoons of butter over medium heat.
Add the chopped yellow onions and sauté, stirring occasionally, for about 15 minutes, until the onions are very soft and translucent. This slow cooking process brings out their natural sweetness and builds a deep flavor base.
Sprinkle the 1/4 cup of flour and the 1/4 teaspoon of grated nutmeg over the onions. Cook, stirring constantly with a whisk, for 2 more minutes. This creates a “roux” and cooks out any raw flour taste.
Step 3: Transform it into a Cheesy Mornay Sauce
While whisking constantly, slowly pour in the 1 cup of heavy cream and the 2 cups of milk. Continue to whisk until the sauce is smooth and begins to thicken.
Bring the sauce to a gentle simmer and let it cook, stirring, until it has thickened enough to coat the back of a spoon.
Remove the pan from the heat. Add 1/2 cup of the grated Parmesan cheese and stir until it has completely melted and the sauce is smooth and velvety.
Season the sauce to taste with the 1 tablespoon of kosher salt and the 1/2 teaspoon of freshly ground black pepper.
Step 4: Assemble, Top, and Bake to Golden Perfection
Add the prepared, dry spinach to the pan with the cheese sauce. Stir everything together until the spinach is evenly and thoroughly combined with the creamy sauce.
Transfer the spinach mixture to a 9×13-inch (or similar 2- to 3-quart) baking dish and spread it into an even layer.
In a small bowl, toss together the remaining 1/2 cup of Parmesan cheese and the 1/2 cup of grated Gruyère cheese. Sprinkle this cheese mixture evenly over the top of the gratin.
Bake for 20 minutes, or until the sauce is hot and bubbly and the cheese topping is beautifully melted and a light golden brown. For an even browner top, you can place it under the broiler for the last 1-2 minutes, watching it very carefully.
Let the gratin cool for at least 10 minutes before serving. This allows the hot, creamy sauce to set up slightly.
The Best Creamy & Cheesy Spinach Gratin (Steakhouse-Style!)
A rich and creamy recipe for a classic spinach gratin. This side dish features a large amount of chopped spinach, which is squeezed dry and then folded into a savory béchamel-style sauce. The sauce is made with slow-cooked onions, a butter and flour roux, milk, and heavy cream, and is enriched with Parmesan cheese and a hint of nutmeg. The entire mixture is placed in a baking dish, topped with a combination of Parmesan and Gruyère cheese, and baked until hot and bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 4 cups chopped yellow onions (2 large)
- 1/4 cup all-purpose flour
- 1/4 teaspoon grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 3 pounds frozen chopped spinach, defrosted and squeezed dry
- 1 cup freshly grated Parmesan cheese, divided
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Gruyere cheese
Instructions
- Preheat the oven to 425°F.
- In a heavy-bottomed sauté pan over medium heat, melt the butter. Add the chopped onions and sauté for about 15 minutes, until translucent.
- Stir in the flour and nutmeg and cook, stirring, for 2 more minutes to make a roux.
- Gradually whisk in the cream and milk. Cook, whisking, until the sauce has thickened.
- Squeeze as much liquid as possible from the defrosted spinach. Add the dry spinach to the cream sauce.
- Stir in 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper.
- Transfer the spinach mixture to a baking dish.
- Sprinkle the remaining 1/2 cup of Parmesan and the grated Gruyère cheese on top.
- Bake for 20 minutes, or until the gratin is hot and bubbly and the top is lightly browned.
- Serve hot.
Notes
- The recipe notes that it has been updated and may differ from what was originally broadcast or published.
- Squeezing the thawed spinach very dry is a crucial step to prevent the final gratin from being watery.
- Slowly cooking the onions for 15 minutes is key to developing a sweet, deep flavor base for the sauce.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280-350
- Sugar: 8-12 g
- Sodium: 800-1100 mg
- Fat: 22-28 g
- Saturated Fat: 14-18 g
- Trans Fat: 0 g
- Carbohydrates: 12-18 g
- Fiber: 4-6 g
- Protein: 10-14 g
- Cholesterol: 70-90 mg
Serving Your Steakhouse-Style Gratin
This rich and decadent Spinach Gratin is a show-stopping side dish. Serve it hot and bubbly, straight from the oven, with a large spoon for scooping. It is the absolute perfect accompaniment to a holiday feast, served alongside:
- A roasted prime rib or a beef tenderloin
- A classic Thanksgiving turkey
- A simple, perfectly seared steak
- Pan-seared salmon or other fish
Storage and Make-Ahead Tips
This Spinach Gratin is a fantastic make-ahead side dish for a stress-free holiday or dinner party.
- Make-Ahead: You can fully assemble the entire, unbaked gratin up to 2 days in advance. Let it cool completely, then cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to bake, let it sit out at room temperature for about 30 minutes, and then bake as directed. You may need to add 10-15 minutes to the baking time.
- Storage: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the gratin is in a 350°F oven, covered with foil, until it is hot and bubbly. You can remove the foil for the last few minutes to re-crisp the topping.
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Creative Recipe Variations
This luxurious and creamy gratin is a wonderful base for your own delicious and creative twists.
- Classic Spinach and Artichoke Gratin: For a delicious twist on the classic dip, you can fold in one 14-ounce can of drained and chopped artichoke hearts into the mixture along with the spinach.
- Add a Crispy Breadcrumb Topping: For some extra textural contrast, you can toss 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle this over the top of the cheese before you bake it.
- Make it a Lighter Version: If you want to lighten up the dish slightly, you can substitute the heavy cream and milk with 3 cups of whole milk. You can also use low-fat milk, but the final sauce will be less rich and creamy.
Enjoy The Ultimate Decadent Side Dish!
You’ve just created a truly special, restaurant-quality side dish that is the very definition of decadent comfort. This from-scratch Spinach Gratin is a perfect harmony of creamy, cheesy, and savory flavors that is guaranteed to be a massive hit at any dinner table. It’s a rewarding and deeply satisfying dish that proves that a few simple techniques can create something truly extraordinary.
We hope you enjoy every last, rich, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good steakhouse-style side dish!
Frequently Asked Questions (FAQs)
Q1: What is the absolute number one secret to a thick, not watery, spinach gratin?
The secret is to squeeze every single drop of water out of your thawed, frozen spinach. Frozen spinach holds a massive amount of water. If you don’t remove it, that water will release into your beautiful cream sauce as it bakes, resulting in a thin, watery, and separated mess. Place the thawed spinach in a clean kitchen towel and wring it out with all your might until it is a very dry, compact ball.
Q2: Can I use fresh spinach instead of frozen for this recipe?
Yes, you can, but you will need a very large amount—about 3 pounds of fresh spinach. The best way to prepare it is to sauté it in a large pot in batches with a little olive oil until it has completely wilted down. Then, you must let it cool, chop it, and be sure to squeeze out all of its excess liquid, just as you would with frozen spinach.
Q3: What is the difference between a béchamel and a Mornay sauce?
A béchamel is a classic French “mother sauce” made from a roux (butter and flour) and milk. A Mornay sauce is a “daughter sauce” of béchamel. You create a Mornay simply by adding cheese (in this case, Parmesan) to a finished béchamel sauce.
Q4: My cheese sauce is grainy. What did I do wrong?
A grainy cheese sauce is usually caused by one of two things. First, it is best to shred your own cheese from a block. Pre-shredded cheeses are coated in anti-caking agents that can prevent them from melting smoothly. Second, and most importantly, you should always remove the sauce from the heat before you stir in the shredded cheese. Adding cheese to a liquid that is too hot or is boiling can cause the fats to separate, or “break,” resulting in a grainy or oily texture.
Q5: Can I make this gratin ahead of time for a holiday meal?
Yes, this is an absolutely perfect make-ahead dish! You can fully assemble the entire unbaked gratin, cover it tightly, and keep it in the refrigerator for up to 2 days. This is a huge time-saver on a busy cooking day like Thanksgiving. Just remember to add a little extra time to the bake since it will be starting from cold.