Makeover Spinach Gratin

Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for guiltless decadent Holiday side dish. Yes, spinach gratin just got a makeover!

I brought this to my mom’s last year for Thanksgiving and everyone loved it. I never did get around to posting it so I knew I had to re-make this once again for all of you to try. This is a must for the holidays but if you want to make this for a smaller gathering, you can easily halve this recipe.

Makeover Spinach Gratin

Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for guiltless decadent Holiday side dish. Yes, spinach gratin just got a makeover!

Ingredients:

  • 3 tbsp light butter (I used Land O Lakes)
  • 1 cup finely chopped onion
  • 1/4 cup flour (use Gluten free AP flour for GF)
  • 1/4 tsp fresh grated nutmeg
  • 3 cups 2% milk
  • 3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup shredded Swiss or Gruyere cheese

Directions:

  1. Preheat the oven to 425°.
  2. In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
  3. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally.
  4. Add the milk and cook until thickened, about 5 - 7 minutes.
  5. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
  6. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.
  7. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top.  Bake for 20 minutes until hot and bubbly. Serve hot.

Nutrition Information

Yield: 13 servings, Serving Size: 1/2 cup

  • Amount Per Serving:
  • Smart Points: 3
  • Points +: 3
  • Calories: 111
  • Total Fat: 5.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 287mg
  • Carbohydrates: 9.2g
  • Fiber: 2g
  • Sugar: 2.6g
  • Protein: 7.7g
Adapted from Ina Garten