Spinach Gratin is rich, creamy, and cheesy and this recipe rivals any steakhouse!
This easy to make side is an elegant twist on our favorite creamed spinach recipe and perfect served next to a ribeye steak!
An Easy Cheesy Side
You may be familiar with Potatoes Au Gratin but honestly, a gratin can refer to almost anything covered with breadcrumbs or cheese and in this case, I use a bit of both.
- A quick cheesy stovetop creamed spinach is the base of this recipe.
- This can be made with either fresh or frozen spinach.
- Spinach Gratin can be made ahead of time.
- A topping of browned and bubbly cheese takes this to the next level.
Ingredients
SPINACH Chopped fresh spinach will work just as well for this recipe, but I find it easier (and less expensive) to use frozen spinach that comes in 10-ounce packages. Allow the spinach to thaw and drain in a colander.
SAUCE Cream and cream cheese thicken this recipe without having to make a roux. The addition of shredded cheese makes a great sauce. I use Havarti but use your favorites from brie to swiss.
How to Make Spinach Gratin
- Simply melt the sauce ingredients (per recipe below), add cheese and stir in the spinach.
- Spread this spinach mixture into a small dish and top with cheese (and breadcrumbs if you like).
- Bake until bubbly!
Spinach gratin is perfect for add-ins! Sliced mushrooms or water chestnuts will add some crunch!
Make Ahead (& keeping leftovers)
This is a great recipe for making ahead. Prep all of the way until baking and simply bake when you’re ready to serve.
If this is chilly from the fridge, you’ll likely need extra time in the oven (an extra 10-15 minutes).
- Add leftovers to a creamy pasta sauce or use it to make spinach stuffed chicken.
- Refrigerate leftovers 4-5 days or freeze for up to 2 months.
- To serve it again after freezing, thaw in the fridge overnight and drain any liquid. Add a sprinkle of fresh cheese and breadcrumbs and reheat in the microwave or oven.
Our Fave Spinach Recipes
- The Best Spinach Artichoke Dip – a crowd favorite
- Spinach Salad with Warm Bacon Dressing – so fresh & flavorful
- Spinach Stuffed Chicken Breast – bacon wrapped
- Creamed Spinach – 5 star recipe
- Strawberry Spinach Salad – topped with feta cheese
- Quick & Creamy Spinach Pasta – ready in 30 minutes
Did you love this Spinach Gratin? Be sure to leave a comment and a rating below!
Spinach Gratin
Ingredients
- 2 tablespoons minced onion or shallot
- 1 tablespoon butter
- 1 clove garlic minced
- ⅔ cup light cream
- 4 ounces cream cheese
- ⅛ teaspoon salt or to taste
- black pepper to taste
- 20 ounces frozen chopped spinach 2 x 10 oz packages, thawed and squeezed dry
- ½ cup shredded Havarti cheese divided
- ¼ cup shredded Parmesan cheese divided
- 1 tablespoon Panko bread crumbs optional
Instructions
- Preheat oven to 400°F.
- Add onion and butter to the pan and cook on medium-low heat until onion is softened.
- Add garlic and cook until fragrant, about 1 minute. Stir in cream, cream cheese, and salt & pepper until smooth. Simmer 1-2 minutes or until thickened.
- Remove from the heat and stir in ¼ cup Havarti and 2 tablespoons Parmesan cheese. Add spinach to mixture.
- Spread spinach mixture into a 1 ½ qt baking dish. Top with remaining cheese and bread crumbs and bake 15-20 minutes or until heated through.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Casserole, Dip, Side Dish
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Brilliant as a side or filling in a vol-au-vent for a starter. I used what cheese I had (sheeps) and it worked a treat!
I am so happy to hear that you enjoyed this gratin, Patricia.
This is the best Spinach Gratin; that I have ever prepared and eaten. My family loves this spinach recipe. It is always requested for part of Thanksgiving dinner.
The best side!!
This recipe for spinach gratin was very delicious and I would recommend it to everyone who loves cooking and a good recipe!
Wow! I made this for my family for thanksgiving and it was the most loved and devoured side! My mom made a similar dish for thanksgiving but when she passed away the recipe was lost forever. This is similar to what she made but with improvements that she would have loved. I did 1 thing different, since I was roasting garlic for another recipe I decided to roast some extra and put two roasted garlic cloves in this dish. I topped it with extra Parmesan cheese and 2-3 tablespoons of panko breadcrumbs. Also my grocery store was out of 10 oz spinach so I had to get 24 oz spinach. I used an extra tablespoon of butter to help with the extra 4 ounces of spinach. Several family members have asked for the recipe as well! Thank you for sharing this, I’m making it often.
Those sounds like delicious additions, Haley!
Just a question! The nearest Havarti cheese is 25 miles away, is there another kind I could use?
We find Gouda, Muenster, or Gruyere to be similar in taste and make good substitutes. You can also use a white cheddar cheese or any cheese your prefer for this recipe.
Would you double this for a 9X13? Sounds delicious, hoping to make it for Waster dinner on Sunday!
Yes, that should work perfectly Wendy! I haven’t tried doubling it, so the cook time may need to be adjusted. If you try it I would love to hear how it turns out!
Love all your recipes and this is no exception. I added sauteed mushrooms and used fresh spinach, half & half, Aldi creamy cheese wedges (in place of cream cheese) in addition to the other ingredients. Topped it with 3 blend shredded cheese and crushed round crackers, then placed it in the air fryer. This is another keeper. Thank you!
Sounds wonderful Alicia! I am so glad you enjoyed this recipe!
fantastic!!
I noted that it makes 8 servings but that each serving is only 1/4 cup. That seems so tiny. Wondering if this could be a typo?
We find the result to be rich in flavor so we serve smaller portions. You can certainly adjust the servings to your liking.
OMG! This was so delicious! I had a 10 oz container of fresh baby spinach, so I used that. Can’t believe I didn’t have a onion, so used onion flakes. Sliced up a can of water chestnuts. Also, substituted Gruyère for the Havarti because it’s what I had in the house. This recipe is a WINNER! I will definitely be making this often!
I am wondering if I can prepare it…and refrigerate it overnight and bake it the next day.
Those substitutions sound delicious, Gayle! Thanks for sharing.
Delicious
Can haf n haf be substituted for the cream?
Half and half would work well in this recipe Nikki. Enjoy!