Print

Creamy Spinach Gratin Recipe with Crispy Parmesan Crust

creamy spinach gratin - featured image
Print Recipe

A warm, comforting, and quick creamy spinach gratin topped with a crispy Parmesan crust, perfect as a side or main dish.

Ingredients

Scale
  • 1.5 pounds fresh spinach, washed and roughly chopped (can substitute frozen spinach, but fresh preferred)
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 1/2 cups whole milk, warmed
  • 1/2 cup heavy cream, warmed (optional but recommended)
  • 1 cup freshly grated Parmesan cheese (about 100 grams)
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup panko breadcrumbs (about 25 grams, optional for extra crunch; can be omitted for gluten-free)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add minced garlic and chopped shallot, sauté until fragrant and translucent, about 2-3 minutes.
  3. Add spinach in batches if needed, stirring until wilted and excess moisture evaporates, about 5-7 minutes. Season lightly with salt and pepper. Transfer spinach to a colander and press gently to remove extra liquid.
  4. In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes without browning.
  5. Slowly pour in warmed milk and cream while whisking to keep mixture smooth. Bring to a gentle simmer and cook until thickened, about 4-5 minutes.
  6. Remove from heat and stir in nutmeg, salt, and pepper to taste.
  7. Add cooked spinach to béchamel sauce and mix well to coat evenly.
  8. Pour spinach mixture into prepared 8×8 inch baking dish, spreading evenly.
  9. In a small bowl, combine freshly grated Parmesan cheese with breadcrumbs. Sprinkle mixture generously over the top.
  10. Bake for 20-25 minutes until topping is golden brown and bubbling. Tent with foil if crust browns too quickly.
  11. Let gratin rest for 5 minutes before serving.

Notes

Use freshly grated Parmesan for best crispy crust. Warm milk and cream before adding to roux to avoid lumps. Drain spinach well to prevent watery gratin. Tent with foil if crust browns too fast. Can substitute gluten-free flour and omit breadcrumbs for gluten-free version. For dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: spinach gratin, creamy spinach, Parmesan crust, easy side dish, comfort food, quick dinner, vegetarian

Find it online: https://yumnode.com/creamy-spinach-gratin-recipe-with-crispy-parmesan-crust-easy-and-perfect/