Spinach and parmesan gratin
Indulge in a creamy, flavorful Spinach and Parmesan Gratin with this easy-to-follow recipe. Made with rich butter, savory onions, nutmeg, and a cheesy blend of parmesan and Swiss, all combined with nutritious frozen spinach. Perfect as a side dish or main course for your next family dinner!
- 14 Mar 2025
- Cook time 40 min
- Prep time 15 min
- 7 Servings
- 10 Ingredients
Spinach and parmesan gratin is a delightful and creamy side dish perfect for any occasion. Rich in flavor and easy to prepare, this dish combines tender spinach with a smooth, cheesy béchamel sauce, seasoned to perfection. Follow this recipe to create a comforting and nutritious dish that will be a hit at your dinner table.
Ingredients:
Instructions:
- Begin by thawing the frozen spinach. After it's thawed, drain and squeeze out as much excess water as possible. Set aside.
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat.
- Add the finely chopped onions and cook until they become translucent, about 5-7 minutes.
- Add the all-purpose flour to the saucepan with the cooked onions, stirring constantly to form a smooth paste. Cook for about 2-3 minutes to remove any raw flour taste, but make sure it doesn't brown.
- Slowly pour in the milk, whisking continuously to avoid lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Stir in the ground nutmeg, salt, and black pepper to season the sauce.
- Add the drained spinach to the saucepan and stir well to combine. Make sure the spinach is evenly distributed throughout the creamy sauce.
- Pour the spinach mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the grated parmesan cheese evenly over the top of the spinach mixture.
- Finish with a layer of grated swiss cheese over the parmesan.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Enjoy your delicious Spinach and Parmesan Gratin as a wonderful side dish or a main course.
Tips:
- Make sure to thaw and squeeze out excess water from the frozen spinach to prevent a watery gratin.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Feel free to add herbs like thyme or basil for an extra layer of flavor.
- If you don't have Swiss cheese, Gruyère or mozzarella can be good substitutes.
- To create a crispy topping, you can sprinkle some breadcrumbs mixed with melted butter over the gratin before baking.
With its creamy texture and cheesy goodness, this spinach and parmesan gratin is sure to become a family favorite. The combination of spinach, parmesan, and Swiss cheese creates a deliciously rich and savory dish. Whether you’re serving it alongside a main course or enjoying it on its own, this gratin is a wonderful way to incorporate more greens into your meals.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 270kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 8g | 21% |
| Sugar 8g | 8% |
| Fat | |
| Fat 14g | 17% |
| Saturated 7g | 25% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 1400ug | 156% |
| Choline 77mg | 14% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 1.12mg | 7% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 250ug | 64% |
| Vitamin B12 0.95ug | 40% |
| Vitamin C 7mg | 7% |
| Vitamin E 7mg | 49% |
| Vitamin K 1100ug | 915% |
| Minerals | |
| Calcium, Ca 610mg | 47% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 4.17mg | 38% |
| Magnesium, Mg 190mg | 45% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 860mg | 25% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 1440mg | 96% |
| Zinc, Zn 2.35mg | 21% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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