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.

Creamy & Cheesy Spinach Gratin (Steakhouse-Style!)

Name: The Best Creamy & Cheesy Spinach Gratin (Steakhouse-Style!)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
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

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.

Author: Grace
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8-10 servings
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.

Find it online: https://www.eatswithsoul.com/cheesy-spinach-gratin/

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