Creamed Spinach Gratin


Creamy spinach topped with bubbly golden cheese. This is truly the best steakhouse side dish, and so easy to prepare at home.

Yield: 8 Servings

Creamed Spinach Gratin

Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour


  • 16oz Fresh Spinach
  • 4 TB Unsalted Butter
  • 4 TB AP Flour
  • 2 1/3 cups Whole Milk
  • 2 Garlic Cloves, minced
  • 1/8 tsp Ground Nutmeg
  • 1 1/2 tsp Kosher Salt
  • 1/2 cup Parmesan, grated
  • 1/2 cup Gruyere Cheese, grated


  1. Melt butter in a medium sauce pan over medium-low heat.
  2. Whisk in garlic and then add in flour.
  3. Whisk together for a couple minutes then slowly pour in the milk and bring the temperature up to medium.
  4. In between whisking, use a spatula to remove any bits from the sides of the pan.
  5. Whisk until the sauce has thickened, and then add in salt and nutmeg.
  6. Take sauce off the heat and set aside.
  7. Steam the spinach in a large pan or pot until it has wilted.
  8. Transfer spinach to a paper towel lined baking sheet to cool quickly, then wring out at much liquid as possible.
  9. Roughly chop the spinach and place in a large mixing bowl.
  10. Pour the sauce over the spinach and mix thoroughly, breaking up any clumps of spinach.
  11. Mix in half of the parmesan.
  12. Pour the spinach mixture into a buttered baking dish (I use a 9 inch pie dish).
  13. Top with remaining parmesan and gruyere cheese.
  14. Bake at 425F for about 15 minutes or until the sides are bubbling. If the top hasn't browned at this point, turn on the broiler for a couple minutes.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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