Spinach Gratin with Gruyere (Print Format)
Creamy baked spinach with nutmeg and melted Gruyere cheese for a savory side dish everybody loves.
# Ingredients:
→ Dairy and Fats
01 -
3 tbsp whipped butter
02 -
3 cups 2% milk
03 -
3/4 cup freshly grated Parmesan cheese
04 -
1/2 cup shredded Gruyere cheese
→ Vegetables
05 -
1 cup finely chopped onion
06 -
3 lbs frozen chopped spinach, defrosted and drained
→ Dry Ingredients & Seasonings
07 -
1/4 cup all-purpose flour
08 -
1/4 tsp freshly grated nutmeg
09 -
1 tbsp kosher salt
10 -
1/2 tsp freshly ground black pepper
# Steps:
01 -
Preheat the oven to 425°F (220°C).
02 -
Melt the whipped butter in a heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté until translucent, approximately 10 to 12 minutes.
03 -
Stir in the all-purpose flour and freshly grated nutmeg, and cook for 2 minutes, stirring occasionally to form a roux.
04 -
Gradually whisk in the 2% milk and cook until the sauce thickens, about 5 to 7 minutes.
05 -
Squeeze excess liquid from the defrosted spinach and add it to the sauce. Mix in half of the Parmesan cheese and season with kosher salt and black pepper to taste.
06 -
Transfer the spinach mixture to a large baking dish. Sprinkle the remaining Parmesan and shredded Gruyere cheese evenly on top. Bake for 20 minutes or until the gratin is hot and bubbling.
# Tips:
01 -
For best results, ensure spinach is thoroughly drained to avoid excess moisture in the gratin.