There’s no side dish more comforting than a classic creamed spinach, but my recipe takes it to a whole new level—a bubbling, cheesy, and absolutely irresistible gratin!
You know how some dishes just feel like a warm hug? This is one of them. It’s the perfect side for any special occasion, from your big Thanksgiving and Christmas feasts to a simple weeknight dinner that needs a little something extra.
This dish is fantastic with just about any meat for holidays or weeknight dinners! It’s a classic with tender rump roast or juicy oven-roasted chicken for a holiday feast… But don’t limit it to special occasions! This gratin is a perfect match for pulled pork or smoked brisket if you’re a little more casual. And of course, you can’t go wrong with a side of crusty sourdough bread to soak up every last bit of that amazing sauce!
Why Creamed Spinach Gratin?
I’m taking it beyond the bowl with a golden-brown, crispy breadcrumb topping that’s baked right in… That crunchy, buttery layer on top of all that creamy goodness? It’s a game-changer.
Parmesan, not just any cheese… A full cup of salty, nutty Parmesan cheese melted right into the sauce gives this creamed spinach gratin a richer, more complex flavor that you just don’t get with other cheeses.
This spinach recipe is full of flavor thanks to a healthy dose of sautéed garlic and all that Parmesan. Every single bite is seasoned to perfection, so you’ll never have to worry about a dull or watery side dish again!
Pro Tips for a Perfect Gratin
Squeeze, Squeeze, Squeeze! This is the single most important step. Once you’ve cooked your spinach, you have to get as much of the water out as humanly possible. I’m not kidding! Use a fine-mesh strainer or even a clean kitchen towel and press, press, press. If you skip this, your sauce will get watery and runny.
Don’t Rush the Roux. That butter and flour mixture is what makes the sauce thick and creamy, so take your time with it. Whisk it for a full minute to cook out that raw flour taste. And when you add the cream, do it slowly and keep whisking. This is how you get a smooth, lump-free sauce every time.
Season as You Go. Don’t just add salt and pepper at the end. Taste your sauce after you add the Parmesan and adjust the seasoning. A little extra salt can make all the difference in bringing out the rich flavors of the cheese and spinach.
Let It Rest a Minute. I know it’s hard to wait, but letting the casserole sit for just 5 minutes after you take it out of the oven allows it to set up a little bit. This makes it so much easier to scoop and serve beautifully.
Presentation Matters! To really make it a showstopper, save a pinch of the Parmesan and a little extra breadcrumb mix to sprinkle on top right before serving. Ans few fresh basil or parsley leaves on top will make it look gourmet!
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Absolutely! Just be sure to thaw it completely and, most importantly, squeeze out all the excess moisture. You’ll want to get rid of as much water as possible to avoid a runny sauce.
Can I make this recipe ahead of time? Yes, you can! You can assemble the entire casserole in your dish, cover it, and store it in the fridge for up to a day before baking. This is a great tip for holiday meal prep! Just let it sit out on the counter for 15-20 minutes while the oven preheats to bring it closer to room temperature before baking.
What if I don’t have Parmesan cheese? While Parmesan gives this dish its signature flavor, you can substitute it with another hard, nutty cheese like Gruyère or even Pecorino Romano for a sharper taste.
I want to know what YOU think.. Please review the recipe card!
Creamed Spinach Gratin with Garlic and Parmesan
Ingredients
- 12 cups fresh spinach stemmed and chopped
- 1/2 cup butter
- 4 cloves garlic minced
- 1/2 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup Italian-flavored bread crumbs
- Salt and pepper to taste
Instructions
- Prep the spinach: Steam or sauté the spinach until wilted. Drain off excess moisture and set aside.
- Make the sauce: In a large saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Thicken the sauce: Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream until smooth.
- Combine ingredients: Add the Parmesan cheese, salt, and pepper to the sauce. Stir until the cheese is melted and combined.
- Assemble the casserole: In a 7×11 inch casserole dish, layer the wilted spinach, then pour over the creamy sauce. Sprinkle the top with Italian-flavored bread crumbs.
- Bake: Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until bubbly and golden brown.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
