Spinach gratin is my sneak way of getting all my healthy greens adverse friends and kiddos to eat their veggies. Nothing makes spinach taste better than a healthy amount of melted cheese, garlic and spice. It’s a dream boos.
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How to Make Spinach Gratin
Step 1: Begin by working with the thawed spinach. Use fresh paper towels to squeeze out all of the excess water until they are as dry as possible. Next add butter to a large pan over medium heat. Once heated add onion and saute until tender (about 3-4 minutes). Then add garlic and saute for about 30 seconds.
Stir in flour and cook for about a minute.it will become a thick paste.
Step 2: Whisk in half and half and then add onion powder, Italian seasoning, garlic powder, nutmeg and cayenne. Stir in cream cheese, 1/3 cup of parmesan and 1/4 cup of Italian blend cheese and allow it to completely dissolve into the cream.
Step 3: Finally add in the spinach and stir into the cream sauce. Season with salt and pepper to taste and continue stirring for about 3-4 minutes until spinach is heated through and one with the sauce.
Step 4: Taste one last time, do final seasoning and pour spinach mixture into a greased casserole dish (you can grease with butter or non-stick cooking spray).
Step 5: Sprinkle the top with remaining cheeses and panko crumbs.
Step 6: Bake for 15-20 minutes or until the cheese is melted, golden and bubbly and panko crumbs are golden in a 375 preheated oven. Serve warm.
Spinach Gratin Recipe
Spinach Gratin is made with vibrant chopped spinach, fragrant garlic and onion, loads of ooey-gooey cheese, and warm spice.
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Preheat the oven to 375 degrees and grease a casserole dish with non-stick cooking spray or butter and set aside.
Begin by working with the thawed spinach. Use fresh paper towels to squeeze out all of the excess water until they are as dry as possible.
Next add butter to a large pan over medium heat.
Once heated add onion and saute until tender (about 3-4 minutes). Then add garlic and saute for about 30 seconds.
Stir in flour and cook for about a minute.it will become a thick paste.
Whisk in half and half and then add onion powder, Italian seasoning, garlic powder, nutmeg and cayenne. Stir in cream cheese, 1/3 cup of parmesan and 1/4 cup of Italian blend cheese and allow it to completely dissolve into the cream.
Finally add in the spinach and stir into the cream sauce. Season with salt and pepper to taste and continue stirring for about 3-4 minutes until spinach is heated through and one with the sauce.
Taste one last time, do final seasoning and pour spinach mixture into the greased casserole dish.
Sprinkle the top with remaining cheeses and panko crumbs. Bake for 15-20 minutes or until the cheese is melted, golden and bubbly and panko crumbs are golden. Serve warm.
Any leftovers should be stored in an airtight container and refrigerated for up to 5 days. Alternatively, spinach gratin can be frozen for up to 2 months.
To serve it again after freezing, thaw in the fridge overnight and drain the excess liquid. Add a fresh sprinkle of cheese and reheat in the microwave or oven.
Calories: 262kcal | Carbohydrates: 12g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 316mg | Potassium: 369mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8870IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg
Recipe Help
Fresh chopped spinach will work just as well here, but I find it easier (and less expensive) to use frozen spinach that comes in 10-ounce packages.
You can make this up to 48 hours in advance. Just prepare the gratin all of the way until baking, then cover and refrigerate until ready to serve. Keep in mind that you may need to add 10-15 minutes of extra baking to account for the refrigeration.
