Creamed-Spinach Gratin

creamed spinach gratin
Photo: Ngoc Minh Ngo
Prep Time:
45 mins
Total Time:
1 hrs 5 mins
6 to 8 Serves

Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.


  • Kosher salt and freshly ground pepper

  • 2 pounds baby spinach

  • 3 tablespoons unsalted butter, plus more for dish

  • ¼ cup finely diced shallot

  • 2 tablespoons unbleached all-purpose flour

  • 2 cups whole milk

  • 2 teaspoons Dijon mustard

  • ¾ cup finely grated Gruyere

  • ¾ cup panko breadcrumbs


  1. In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.

  2. In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.

  3. Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.

  4. In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.

  5. Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.

  6. Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.

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