Ingredients
- Fresh spinach: 1 pound
- Heavy cream: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Gruyere cheese, grated: 1/4 cup
- Garlic, minced: 2 cloves
- Butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Nutmeg: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a small baking dish.
- Step 2: Wash and thoroughly dry the spinach. Roughly chop the spinach.
- Step 3: In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute, creating a roux.
- Step 4: Gradually whisk in heavy cream until smooth. Bring to a simmer, then reduce heat and cook until thickened, about 3-5 minutes. Season with salt, pepper, and nutmeg.
- Step 5: Stir in the chopped spinach until wilted. Remove from heat and stir in Parmesan cheese.
- Step 6: Pour the spinach mixture into the prepared baking dish. Sprinkle Gruyere cheese evenly over the top. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve this creamy spinach gratin as a comforting side dish alongside roasted chicken or grilled steak.
- To prevent a watery gratin, ensure the spinach is completely dry after washing before adding it to the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American