Makeover Spinach Gratin

This post may contain affiliate links. Read my disclosure policy.

This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted Gruyere cheese for a must at your Holiday table!

Spinach Gratin
Makeover Spinach Gratin

I bring this dish to my mom’s every year for Thanksgiving because everyone loves it! Much lighter than a traditional gratin and so easy to make! This is a must for the holidays but if you want to make this for a smaller gathering, you can easily make half of the recipe. More gratin recipes I love Brussels sprouts gratin,  Spiralized Turnip and Potato Au Gratin with Turkey or the classic Scalloped Potatoes Au Gratin.

Spinach with cream sauce and cheese

If you don’t know what a gratin is, it’s basically creamed spinach topped with cheese and baked in the oven.

Variations

  • I used Gruyere here but Swiss or Mozzarella would work.
  • You can also skip the melted cheese on top and serve it as a simple creamed spinach instead.
  • Make this gluten-free using an all purpose gluten-free flour mix, such as Cup4cup.

How To Make Spinach Gratin

Spinach GratinSpinach GratinSpinach Gratin

More Vegetable Side Dishes:

Spinach with cream sauce and cheese
Print WW Personal Points
5 from 12 votes
Did you make this recipe?

Makeover Spinach Gratin

111 Cals 7.7 Protein 9.2 Carbs 5.5 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 13 servings
COURSE: Side Dish
CUISINE: American
Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for a decadent Holiday side dish.

Ingredients

  • 3 tbsp whipped 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 frozen chopped spinach, defrosted, I used 3 16-oz packages
  • 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

Instructions

  • Preheat the oven to 425F°.
  • In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
    sauteed onions
  • 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.
    Spinach in cream sauce
  • 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.
    Spinach with cheese

Video

Notes

Adapted from Ina Garten

Nutrition

Serving: 1/2 cup, Calories: 111kcal, Carbohydrates: 9.2g, Protein: 7.7g, Fat: 5.5g, Saturated Fat: 2.5g, Cholesterol: 17.5mg, Sodium: 287mg, Fiber: 2g, Sugar: 2.6g
WW Points Plus: 3
Keywords: creamed spinach gratin, How to make Spinach Gratin, spinach au gratin, Spinach Gratin

Leave a Reply

Your email address will not be published.

Rate this Recipe:




149 comments

  1. Delicious! Felt the need to double the sauce as my husband and I like it saucy. We also had more of both cheeses. This portion was too big for 2! I recommend halving. Also added some garlic powder for flavor.  Super yummy! 

  2. Fantastic! A+++

  3. I made this for a recent family event and it was amazing!
    I had to use mozzarella since I couldn’t find Gruyère. Otherwise followed the directions exactly.

  4. Hi, the recipe is good, but I think there was a mistake on the salt recipe, I feel it must have been a 1 TPS of salt not 1 TBS.

  5. If I make this ahead of time can I wait to bake it? 

  6. A big hit at thanksgiving!  Will now be on the reg .  Skinnytaste never disappoints!

  7. This looks so delicious! Any idea how much fresh spinach to use, or if it would work with fresh?

  8. can this be made ahead and heated in the oven on the day you want to have it?

  9. Delicious! I didn’t have time to defrost the spinach so I microwaved it and broke it up to add to the pan so it made it a bit more of a pain, and a bit more watery as I didn’t squeeze out the excess liquid…I ended up removing about 1_2 cup of the milk from the pain to accommodate this. The dish was still excellent and I loved the nutmeg.

    • You can put the frozen spinach in a colander and rinse it with water to thaw it out quickly then let it drain and put spinach in a towel and squeeze, squeeze, squeeze, you’ll have a ball of drain spinach. 

  10. Can this be made gluten free?

  11. Gina 
    Is it really supposed to be a tablespoon of salt? Lots of comments of it being too salty. Did they maybe use tablesalt and that upped the saltiness? The sodium count in your nutritionals isn’t very high. Just checking. 
    Thanks for recreating my food intake. It’s now so diverse. ❤️

    • It is as it makes 13 servings, but I say cut it back to your taste. Also, I use Diamon Crystal Kosher which has less sodium than table salt or Mortons, which can also make it saltier.

  12. Do you think that I could make this ahead of time and freeze, then thaw and reheat later?

  13. Can I sub kale in this recipe?
    Thank you 
    Leah 

  14. This is hands down one of my favorite recipes. I usually save it for pot lucks or holidays, but it is SO good any night. I usually buy Boar’s Head smoked gruyere and that just takes the dish up a notch!

  15. I made this last night for Christmas and everyone loved it! Delicious!

  16. Can this be made ahead, frozen and reheated?

  17. Can I use fresh spinach and how much of it?

    • Im going to try substituting 1 lb fresh spinach (sautéed and drained) per 10-11oz frozen spinach. This is what I found in an internet search 🙂

  18. Can you substitute fresh spinach in this recipe? If so, how much? Thank you!

  19. I made this tonight & my husband & I loved it! Definitely a keeper! I didn’t have nutmeg, so left it out & used 1% milk. I also cooked fresh spinach! Absolutely delicious! I use so many of your recipes, Gina-𝙏𝙝𝙖𝙣𝙠 you!