Spinach Gratin

This recipe is so much more than creamed spinach- it starts by making a bechamel that is flavored with sauteed onions and nutmeg and is finished with salty parmesan and nutty gruyere. I always use fresh spinach, which does take longer and requires several containers of spinach, but I think it makes all the difference. The spinach is slathered in a creamy bechamel sauce which, in turn, is loaded with tasty cheeses. Meanwhile, the top cheesy layer melts and blisters in the oven. This dish is fantastic for a special occasion or when you’re having lots of company. People will be begging for the recipe!

Spinach Gratin (aka Creamed Spinach)

Serves 6-8

Adapted from Ina Garten’s Spinach Gratin and Julia Child’s Spinach Gratineed with Cheese


  • 4 tablespoons butter
  • 2 large onions, diced
  • ¼ cup flour
  • ½ teaspoon freshly grated nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 lbs. fresh spinach (I know, this is a ton of spinach, but it tastes so good; nonetheless, feel free to substitute with frozen)
  • 1 cup freshly grated Parmesan cheese
  • ½ cup freshly grated Gruyere Cheese
  • Salt and Pepper


  1. Preheat oven to 425 degrees. In a large stockpot, melt butter over med-high heat. Add onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and whisk 3-4 minutes. Add the heavy cream and milk and cook until thickened, about 15-20 minutes. 
  2. Add in a couple of handfuls of spinach at a time and cook until all of the spinach is wilted. Add half the Parmesan, along with salt and pepper, to taste. Transfer to a large baking dish and sprinkle with the remainder of the Parmesan and all of the Gruyere. Bake for 20 minutes. 

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