Creamy Spinach Gratin Casserole (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
850 grams frozen chopped spinach, cooked and thoroughly drained
02 -
60 grams unsalted butter
03 -
1 medium yellow onion, finely diced
04 -
3 cloves garlic, freshly minced
05 -
170 grams full fat cream cheese, softened and cubed
06 -
120 millilitres heavy cream
07 -
250 grams Gruyère cheese, shredded and divided
08 -
60 grams Parmesan cheese, finely shredded
09 -
1/4 teaspoon freshly grated nutmeg
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. Grease a 23 x 28 cm baking dish with non-stick spray or butter.
02 -
Cook frozen chopped spinach as directed on the package. Once cooked, allow to cool slightly, then squeeze out as much excess liquid as possible using a cheese cloth, tea towel, or fine mesh sieve. Set aside.
03 -
In a large skillet over medium-high heat, melt the butter. Add diced onion and sauté until translucent, about 3–5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 -
Reduce heat to medium. Add cream cheese to the skillet and stir until fully melted and incorporated. Pour in the heavy cream, cooking and stirring for 2 minutes until the sauce is smooth.
05 -
Add 180 grams of shredded Gruyère cheese and all of the Parmesan cheese to the skillet, stirring until well combined and melted into the sauce.
06 -
Fold cooked, drained spinach into the cheese sauce. Season with freshly grated nutmeg, salt, and black pepper to taste. Mix until evenly combined.
07 -
Transfer the creamed spinach mixture to the prepared baking dish. Sprinkle the remaining 70 grams of Gruyère cheese evenly over the top.
08 -
Place baking dish in preheated oven and bake for 15 to 20 minutes, or until the cheese topping is melted and bubbling at the edges.
09 -
Allow gratin to cool for 5 minutes before serving. Enjoy warm as a festive side or weeknight accompaniment.
# Helpful Notes:
01 -
For best results, thoroughly squeeze out excess water from the cooked spinach to prevent a soupy texture.
02 -
A pinch of freshly grated nutmeg elevates the creaminess with subtle aromatic depth.
03 -
For a crisp topping, add 75 grams gluten-free breadcrumbs before baking.
04 -
This dish can be fully assembled ahead, refrigerated up to 48 hours, and baked before serving.
05 -
Leftovers keep well refrigerated up to 5 days or frozen for up to 3 months.