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)
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
- 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.
- 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.