Spinach Au Gratin is creamy, cheesy comfort food with spinach baked in a rich, creamy sauce. It’s the perfect side dish for cozy dinners, adding a deliciously creamy touch to your plate!
Spinach au gratin is one of those dishes that feels like comfort. There’s just something about creamy, cheesy spinach that makes it feel way fancier than it is. It’s super simple to throw together but tastes like you put in serious effort! I love how the fresh spinach melts into that rich, velvety sauce, with a golden, bubbly cheese layer that’s just begging to be broken into. It’s my go-to for cozy dinners or when I want a side dish that’s comforting and a little bit indulgent. Because let’s be honest—anything with cheese is an automatic win!
Please leave us a comment or rating below to let us know what you think of the recipe!
Try some of our other favorite side dishes: Zucchini Au Gratin, Easy Scalloped Corn, Loaded Mashed Potato Casserole, or Copycat Panera Mac & Cheese.
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What ingredients are needed for Spinach Au Gratin?
- spinach
- parmesan cheese
- mozzarella cheese
- onion
- milk
- heavy cream
- butter
- garlic
- salt
- pepper
- nutmeg
FAQs
Spinach au gratin is a creamy, cheesy dish that combines tender spinach with a rich, velvety sauce, usually made from cream or milk, and is topped with melted, golden-brown cheese.
Absolutely! Assemble the gratin and cover it tightly. Store it in the fridge for up to 24 hours, then bake when ready. Just add a few extra minutes to the baking time if it’s straight from the fridge.
For fresh spinach, cook it down first to release excess water, and be sure to drain it well. If using frozen spinach, thoroughly squeeze out any liquid before adding it to your dish.
Yes! Mushrooms or a sprinkle of crispy bacon are delicious additions. Just don’t add too much, or it may overpower the creamy spinach.
Cover and refrigerate leftovers for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual servings for a quicker option.
Spinach au gratin pairs beautifully with roasted chicken, grilled steak, or fish. It’s also a wonderful addition to a holiday spread or alongside a hearty salad for a cozy, veggie-centered meal!
Top Tips
- Use Fresh or Frozen Spinach Wisely: If you’re using fresh spinach, sauté it first to reduce excess moisture and deepen the flavor. For frozen spinach, be sure to thaw it completely and squeeze out any liquid to keep the gratin creamy, not watery.
- Add a crunchy topping: For extra texture, mix breadcrumbs with a bit of butter or olive oil and sprinkle it on top before baking.
- Season Generously: Spinach has a mild flavor, so be sure to season the sauce with salt, pepper, and even a little nutmeg, which pairs beautifully with creamy spinach.
- Let It Rest: Allow the gratin to cool for a few minutes before serving. This helps it set up a bit and makes it easier to slice.
- Refrigerate: Transfer the leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep in the fridge for 3 to 4 days.
- Freezing: If you want to freeze it, let the dish cool completely and wrap it tightly in plastic wrap, followed by aluminum foil, or use a freezer-safe container. It can be stored in the freezer for up to 3 months.
How to make Spinach Au Gratin
- Preheat your oven to 400°F (200°C). Grease a 2 quart baking dish with nonstick spray.
- Melt 4 tablespoons of butter in a large saucepan. Add minced garlic and diced onion, until onion is translucent. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
- Slowly add the milk and heavy cream, whisking constantly to keep it smooth. Continue to cook until the sauce thickens slightly, about 3-4 minutes. Stir in ¼ cup parmesan cheese, the nutmeg (if using), salt, and pepper to taste.
- If using fresh spinach, sauté it in a large skillet over medium heat with a bit of butter or olive oil until just wilted, then set aside. If using frozen spinach, thaw, drain, and squeeze out any excess moisture. Add the spinach to the sauce, mixing well to coat it evenly.
- Pour the spinach mixture into a baking dish. Sprinkle the shredded mozzarella and ¼ cup parmesan cheese evenly over the top. For extra crunch, top with breadcrumbs.
- Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Let the gratin cool for a few minutes before serving. Enjoy it as a cozy side dish with your favorite main! Serve and enjoy!
Spinach Au Gratin
Ingredients
- 20 oz chopped spinach, fresh or frozen
- 1 small onion, finely chopped
- 4 tablespoon unsalted butter
- ¼ cup all purpose flour
- 1 tablespoon garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon salt
- ⅛ teaspoon ground nutmeg, optional
- ½ teaspoon black pepper
- ½ cup parmesan cheese
- 1 cup mozzarella, shredded
Instructions
- Preheat your oven to 400°F (200°C). Grease a 2 quart baking dish with nonstick spray.
- Melt 4 tablespoons of butter in a large saucepan. Add minced garlic and diced onion, until onion is translucent. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
- Slowly add the milk and heavy cream, whisking constantly to keep it smooth. Continue to cook until the sauce thickens slightly, about 3-4 minutes.
- Stir in ¼ cup parmesan cheese, the nutmeg (if using), salt, and pepper to taste.
- If using fresh spinach, sauté it in a large skillet over medium heat with a bit of butter or olive oil until just wilted, then set aside. If using frozen spinach, thaw, drain, and squeeze out any excess moisture.
- Add the spinach to the sauce, mixing well to coat it evenly.
- Pour the spinach mixture into a baking dish. Sprinkle the shredded mozzarella and ¼ cup parmesan cheese evenly over the top. For extra crunch, top with breadcrumbs.
- Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Let the gratin cool for a few minutes before serving. Enjoy it as a cozy side dish with your favorite main! Serve and enjoy!
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