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
Servings: 13 • Serving Size: 1/2 cup • Points +: 3 pts • Smart Points: 3
Calories: 111.1 • Fat: 5.5 g • Protein: 7.7 g • Carb: 9.2 g • Fiber: 2 g • Sugar: 2.6 g 
Sodium: 287.1 g


  • 3 tbsp light butter (I used Land O Lakes)
  • 1 cup finely chopped onion
  • 1/4 cup flour
  • 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 


Preheat the oven to 425°.

In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 – 12 minutes.

Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 – 7 minutes.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.

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. Makes a little over 6 1/2 cups.

Adapted from Ina Garten