Creamy Spinach and Onion Gratin

A comforting and flavorful side dish featuring spinach, onions, and a creamy cheese sauce, baked to golden perfection.

Prep Time

20 minutes

Total Time

50 minutes

Calories

465

Level

Easy

Yields

6 servings

Cost

£1.83

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

1poundFresh spinach(Washed and roughly chopped)

£1.50

2mediumYellow onions(Thinly sliced)

£0.80

3clovesGarlic(Minced)

£0.30

4tablespoonsButter(Unsalted)

£0.40

4tablespoonsAll-purpose flour

£0.10

3cupsMilk(Whole milk recommended)

£1.20

0.5cupHeavy cream(Optional, for extra richness)

£0.90

1cupGruyere cheese(Shredded)

£3.50

0.5cupParmesan cheese(Grated)

£1.75

0.3teaspoonNutmeg(Freshly grated is best)

£0.10

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack pepper(Freshly ground)

£0.10

0.5cupBreadcrumbs(Panko breadcrumbs are good)

£0.30

Total Cost

£11.00

£1.83 per serving

The Method

1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2
Melt butter in a large skillet over medium heat. Add onions and cook until softened and lightly caramelized, about 15-20 minutes, stirring occasionally.
3
Add garlic to the skillet and cook for another minute until fragrant.
4
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
5
In a separate saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
6
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
7
Stir in the heavy cream (if using), Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
8
Pour the cheese sauce over the spinach and onion mixture in the skillet. Stir to combine.
9
Pour the spinach and onion mixture into the prepared baking dish.
10
Sprinkle breadcrumbs evenly over the top.
11
Bake for 20-25 minutes, or until golden brown and bubbly.
12
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

465 kcal / 1945 kJ

Carbs

24g

9% of RDA

Fat

33g

47% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, use a combination of Gruyere and Emmental cheese.

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

You can use frozen spinach instead of fresh. Be sure to thaw it completely and squeeze out any excess water before adding it to the skillet.

To prevent the gratin from browning too quickly, cover it loosely with foil during the last 10 minutes of baking.

Feel free to add other vegetables like mushrooms or leeks.

Cooking Equipment

Oven

Large skillet

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

French Radish and Butter Tartines with Sea Salt

Simple yet elegant open-faced sandwiches featuring crisp radishes, creamy butter, and a sprinkle of sea salt. A perfect light appetizer or snack.

10 minutes

4 servings

Easy

"The crisp, peppery radishes and creamy butter offer a refreshing contrast to the richness of the gratin. The simple, clean flavors cleanse the palate, preparing it for the savory depth of the spinach and onion dish, while also remaining true to the French cuisine."

Dessert

Poached Pears in White Wine with Crème Fraîche

Delicately poached pears infused with white wine and spices, served with a dollop of tangy crème fraîche. A light and refreshing dessert perfect after a rich meal.

45 minutes

4 servings

Easy

"The delicate sweetness of the poached pears, infused with white wine and subtle spices, provides a light and elegant finish to the meal. The crème fraîche adds a touch of tanginess that cuts through the richness of both the gratin and the pear, creating a balanced and satisfying dessert that complements the French style."