Makeover Spinach Gratin

by

Makeover Spinach Gratin

A creamy, cheesy, and lighter twist on classic spinach gratin, perfect for holiday tables or weeknight dinners. Whipped butter, 2% milk, and a mix of Parmesan and Gruyere cheeses make this dish indulgent without being heavy.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: Varies (1/2 cup serving for nutrition info)
Calories: 111 per serving

Ingredients

  • 3 tbsp whipped butter (or 2 tbsp regular butter)
  • 1 cup finely chopped onion
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup all-purpose flour (or gluten-free flour mix)
  • 3 cups 2% milk
  • 3 lbs frozen chopped spinach, defrosted (about 3 16-oz packages)
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 tbsp kosher salt (adjust if using a different salt)
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup Gruyere cheese, shredded (Swiss works too)

Instructions

  1. Preheat oven: Set to 425°F.
  2. Cook onions: In a heavy-bottomed pan, melt butter over medium heat. Add onions and sauté until translucent, about 10–12 minutes.
  3. Make roux: Stir in flour and nutmeg; cook 2 minutes.
  4. Add milk: Pour in milk, cooking and stirring until thickened, about 5–7 minutes.
  5. Prepare spinach: Squeeze out as much liquid as possible from the spinach. Add it to the milk mixture.
  6. Add cheese & seasoning: Mix in 1/2 cup Parmesan. Season with salt and pepper to taste.
  7. Bake: Transfer spinach mixture to a large baking dish. Sprinkle remaining 1/4 cup Parmesan and all Gruyere on top. Bake 20 minutes until hot and bubbly. Serve immediately.

Tips & Variations

  • Fresh Spinach: Use 1.5–2 lbs; sauté lightly in olive oil and squeeze out liquid.
  • Cheese Alternatives: Swiss or mozzarella can replace Gruyere.
  • Less Cheese: Skip the melted top layer for a lighter creamed spinach.
  • Gluten-Free: Use a gluten-free flour mix like Cup4Cup.
  • Make Ahead: Prepare a day in advance; cover and refrigerate. Bake when needed.

Storage

  • Refrigerate leftovers in an airtight container up to 4 days; reheat in microwave.
  • Freezing not recommended due to dairy content.

Nutrition (per 1/2 cup serving)

  • Calories: 111
  • Protein: 7.7 g
  • Carbs: 9.2 g
  • Fat: 5.5 g
  • Saturated Fat: 2.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 287 mg
  • Fiber: 2 g
  • Sugar: 2.6 g

This recipe is ideal for Thanksgiving, Christmas, or a cozy dinner side. It’s rich, creamy, and easy to make, but still lighter than traditional gratins.

 

Leave a Comment