Creamy Spinach Gratin

This creamy spinach gratin is an easy but absolutely delicious side dish. It’s as perfect for a simple weeknight dinner as it is a Thanksgiving feast.

Ingredients needed

• Spinach. I used frozen spinach but fresh spinach can also be used. If using fresh, sauté the spinach in a large pan until wilted before combining with the white sauce.
• Béchamel sauce/white sauce. I used my easy béchamel sauce recipe.
• Grated cheese. Cheddar and gruyere are good options.
• Panko bread crumbs. 
• Butter. 
• Fresh garlic clove. 
• Parmesan cheese.
• Salt and black pepper.

How to make spinach gratin

Allow the frozen spinach to thaw completely then squeeze out any excess moisture. Make the white sauce according to recipe instructions then stir the spinach through the sauce. Add the grated cheese and transfer the spinach to a casserole dish or skillet.

Melt the butter in a large pan over medium-high heat then ad the pan and minced garlic clove. Toast for 2-3 minutes, stirring regularly, until the breadcrumbs are a light golden brown color. Season with salt and black pepper then remove rom the heat. Sprinkle the panko over the spinach then top with grated parmesan cheese.

Place the spinach gratin in a preheated oven for 15-20 minutes until hot and bubbling then remove from the oven. Allow to cool for 5 minutes then serve.

Can I make this ahead?

The gratin can be fully prepped a day in advance and kept covered in the fridge overnight before baking. Any leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in the oven before serving.

Side dish recipes

1. Maple butter mashed sweet potatoes
2. Crispy salt and pepper smashed potatoes
3. Bacon garlic sauteed green beans