Spinach Gratin
A wonderfully rich and creamy steakhouse-style side dish made effortlessly with a cream cheese shortcut instead of a traditional roux.
Ingredients
- 2 tablespoons minced onion or shallot Provides a sweet and aromatic flavor base.
- 1 tablespoon butter Unsalted is best for controlling overall sodium.
- 1 clove garlic Minced very finely for even flavor distribution.
- 2/3 cup light cream Creates a luscious sauce without being overly heavy.
- 4 ounces cream cheese Softened slightly. Thickens the sauce without flour.
- 1/8 teaspoon salt Adjust to your personal taste later.
- to taste black pepper Freshly cracked pepper yields the best aroma.
- 20 ounces frozen chopped spinach Two 10 oz packages. Thawed and squeezed very dry.
- 1/2 cup shredded Havarti cheese Divided use. Melts into a smooth and gooey texture.
- 1/4 cup shredded Parmesan cheese Divided use. Adds a sharp and savory flavor note.
- 1 tablespoon Panko bread crumbs Optional. Creates a delightful and crunchy topping.
Instructions
- Preheat your oven to 400°F (200°C) to ensure a hot baking environment.
- Ensure your thawed spinach is squeezed completely dry using a kitchen towel.
- Place a skillet over medium-low heat. Add the butter and minced onion.
- Cook the onion gently until it becomes soft and translucent.
- Add the minced garlic and cook for exactly one minute until fragrant.
- Stir in the light cream, cream cheese, salt, and black pepper.
- Whisk the mixture until completely smooth. Simmer for one to two minutes until thickened.
- Remove the skillet from the heat source completely.
- Stir in 1/4 cup of the Havarti cheese and 2 tablespoons of Parmesan cheese.
- Add the dry spinach to the sauce and mix until thoroughly coated.
- Spread the creamy spinach mixture into a 1.5-quart baking dish.
- Top with the remaining Havarti, remaining Parmesan, and optional Panko bread crumbs.
- Bake in the preheated oven for 15 to 20 minutes.
- Remove when the gratin is heated through, bubbly, and golden on top.
- Serve this magnificent side dish piping hot right from the oven.
Notes
Fresh Spinach Sub: You can use 1.5 lbs of fresh spinach. Steam or blanch until wilted, then squeeze completely dry like the frozen version.
Cheese Subs: Swiss, Brie, or Gouda are excellent substitutes for Havarti.
Make Ahead: Assemble up to the final baking step, cover, and refrigerate. Bake straight from the fridge, adding 10-15 extra minutes.
Storage: Store in an airtight container in the fridge for up to 4 days.
Cheese Subs: Swiss, Brie, or Gouda are excellent substitutes for Havarti.
Make Ahead: Assemble up to the final baking step, cover, and refrigerate. Bake straight from the fridge, adding 10-15 extra minutes.
Storage: Store in an airtight container in the fridge for up to 4 days.