Spinach Gratin

This is basically a creamed spinach dish (incidentally one of my favorite things to order a la carte at a steakhouse). Even though this dish is a creamy dish, I considered it the healthy side for my Christmas Day turkey dinner. It has three pounds of spinach in it – that has to counteract some of the fattiness from the heavy cream, right?


  • 4 T. butter
  • 4 c. chopped yellow onions (about 2 large)
  • ¼ c. flour
  • ¼ tsp. grated nutmeg
  • 1 c. heavy whipping cream
  • 2 c. whole milk
  • 3 lbs frozen chopped spinach (five 10 oz. packages), thawed and squeezed dry
  • 1 c. freshly grated Parmesan cheese (divided)
  • 1 T. kosher salt
  • ½ tsp. black pepper
  • ½ c. grated Gruyère cheese


  1. Preheat the oven to 425 degrees.
  2. In a heavy-bottomed saute pan, melt butter over medium heat. Add onions and saute until translucent, about 15 minutes. Add flour and nutmeg and cook, stirring, 2 more minutes. Add cream and milk and cook until thickened. Stir in spinach. Add 1/2 cup Parmesan cheese and mix well. Add salt and pepper.
  3. Transfer mixture to a baking dish and sprinkle remaining 1/2 cup Parmesan and Gruyère on top.
  4. Bake for 20 minutes until hot and bubbly. Serve hot.

I found this dish needed additional salt when served (though I swear I salted the sh*t out of it when assembling). I don’t mind adding salt to a dish. Salt basically makes everything taste better anyway. I was worried it was going to be too nutmeg-y because I used fresh ground nutmeg and eye-balled 1/4 teaspoon (not an easy thing to do when you’re grinding something). Thankfully I can’t say I could taste an overwhelming amount of nutmeg, which is naturally an overwhelming flavor.

Recipe rating: 

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