Creamy Baked Spinach Gratin

A comforting and flavorful baked spinach dish with a creamy sauce and golden-brown topping. Perfect as a side dish or light vegetarian main course.

Prep Time

15 minutes

Total Time

45 minutes

Calories

585

Level

Easy

Yields

4 servings

Cost

£1.95

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbFresh Spinach(Can substitute with 10oz frozen spinach, thawed and squeezed dry)

£1.75

4tbspButter(Unsalted)

£0.35

4tbspAll-Purpose Flour

£0.05

2cupsMilk(Whole milk recommended, but 2% works well too.)

£0.60

0.3tspNutmeg(Freshly grated if possible)

£0.10

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Freshly ground, or to taste)

£0.02

1cupGruyere Cheese(Shredded)

£3.00

0.5cupParmesan Cheese(Grated)

£1.75

2clovesGarlic(Minced)

£0.15

Total Cost

£7.78

£1.95 per serving

The Method

1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2
Wash and thoroughly dry the spinach. If using fresh spinach, roughly chop it.
3
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
4
Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
5
Gradually whisk in milk, stirring constantly to avoid lumps. Bring to a simmer and cook for 3-5 minutes, or until the sauce has thickened.
6
Remove from heat and stir in nutmeg, salt, and pepper. Add half of the Gruyere cheese (1/2 cup) and half of the Parmesan cheese (1/4 cup) and stir until melted and smooth.
7
Add the spinach to the sauce and stir until well coated.
8
Pour the spinach mixture into the prepared baking dish.
9
Top with the remaining Gruyere and Parmesan cheese.
10
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
11
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

585 kcal / 2447 kJ

Carbs

24g

9% of RDA

Fat

42g

60% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For a richer flavor, use heavy cream instead of milk.

Add a pinch of red pepper flakes for a little heat.

To prevent the spinach from being watery, make sure it is thoroughly dried before adding it to the sauce.

For a crispier topping, broil for the last 1-2 minutes, watching carefully to avoid burning.

Add breadcrumbs to the topping for extra texture.

Cooking Equipment

Oven

Medium saucepan

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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