Ina Garten Spinach Gratin Recipe

This Ina Garten Spinach Gratin Recipe is a rich and creamy recipe, which is made with Parmesan and Gruyère cheese. It’s the perfect holiday side dish, ready in about 45 minutes.

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Ina Garten Spinach Gratin Recipe Ingredients

• 5 pounds fresh spinach (or 3 (10-ounce) packages of frozen spinach, thawed)
• 4 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed
• ½ cup heavy cream
• ¼ tsp nutmeg (optional)
• ½ cup grated Parmesan cheese
• ½ cup grated Gruyère cheese
• ½ cup Panko breadcrumbs
• 1 ½ tsp salt (or to taste)
• Freshly ground black pepper to taste

How To Make Ina Garten Spinach Gratin

1. Prepare the Spinach: If using fresh spinach, blanch it in boiling water for 1-2 minutes, then shock it in an ice bath. If using frozen, thaw it completely. For both, squeeze out as much excess water as possible, then chop the spinach finely.
2. Sauté the Aromatics: Preheat your oven to 375°F (190°C). In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes until soft, then stir in the minced garlic and cook for one more minute until fragrant.
3. Make the Béchamel Sauce: Sprinkle the flour over the onions to create a roux, stirring for 1-2 minutes. Gradually whisk in the warm milk and cream until the sauce is smooth and begins to thicken.
4. Add Cheeses and Seasoning: Remove the sauce from the heat and stir in the nutmeg, grated Parmesan, grated Gruyère, salt, and pepper. Continue stirring until the cheeses are fully melted and the sauce is creamy.
5. Combine and Bake: Fold the prepared spinach into the cheese sauce until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the Panko breadcrumbs evenly over the top.
6. Serve: Bake for 20-25 minutes, until the gratin is bubbling and the topping is golden brown. Let it rest for a few minutes before serving.

Recipe Tips

• How to prevent a watery gratin? The most critical step is to remove as much moisture from the spinach as possible. Whether using fresh or frozen, squeeze it thoroughly with your hands or in a clean kitchen towel until it is very dry.
• How do I get the best flavor? Use freshly grated Parmesan and Gruyère cheese. Blocks of cheese that you grate yourself melt more smoothly and have a much richer flavor than pre-shredded varieties.
• How do I get an extra crispy topping? For an even crunchier topping, you can toss the Panko breadcrumbs with a tablespoon of melted butter before sprinkling them over the gratin.
• Can I make this dish ahead of time? Yes, this is a great make-ahead recipe. You can assemble the entire gratin (without the breadcrumbs on top), cover, and refrigerate it for up to 24 hours. Add the breadcrumbs just before baking.

What To Serve With Spinach Gratin

This luxurious side dish is a perfect accompaniment to classic main courses.

• Roast Chicken or Turkey
• Prime Rib or Beef Tenderloin
• Baked Salmon or Halibut

How To Store Spinach Gratin

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Allow the gratin to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: The best way to reheat the gratin is in a 350°F (175°C) oven until it’s warmed through and bubbly.

Spinach Gratin Nutrition Facts

• Calories: ~250 per serving
• Protein: 9g
• Carbohydrates: 10g
• Fat: 20g
• Fiber: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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