Looking for a perfect side dish to boost your holiday meal or weeknight dinner? This Spinach Gratin takes just 1 pan and 40 minutes to make! I've been making it for Thanksgiving for years, and it's always a hit.
The best part? It's just as creamy and delicious as the traditional version but much lighter-a great balance of indulgent and healthy.
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Spinach Gratin
This gratin skips the heavy cream but still delivers a rich, creamy texture with half and half and cream cheese.
Plus, I've added Gouda and Parmesan for a cheesy flavor and a bubbly, golden topping.
Love similar gratin recipes? Don't miss my broccoli bake and potato au gratin.
Ingredients
This lighter spinach gratin is full of flavor and made with simple ingredients for a delicious side dish that's perfect for holidays or cozy dinners.
Here's what you'll need:
- Onion - Feel free to use shallot, red onion or sweet white onions. Don't skip it, it brings a savory depth to the creamy spinach mixture.
- Spinach - The star ingredient! Frozen spinach is easy and budget-friendly, but fresh works too.
- Butter - Used for sautéing the onions and garlic, creating a rich, flavorful base.
- Garlic - Adds a fragrant kick to the creamy sauce.
- Half and half - Keeps the gratin creamy without the heaviness of full-fat cream. Use light cream or half and half.
- Cream cheese - Thickens the sauce and gives it a velvety texture.
- Parmesan cheese - Adds a sharp, nutty flavor that pairs perfectly with Gouda.
- Panko bread crumbs (optional) - Adds a crispy topping for extra texture. Try also a cornflake or ritz cracker variations.
You can also make it with chicken by following this chicken spinach bake.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Spinach Gratin
- Preheat and prepare the baking dish: Preheat your oven to 400°F and grease a 1 ½-quart baking dish with oil or butter.
- Sauté the aromatics: In a pan, melt the butter over medium-low heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Make the creamy sauce: Add the cream, cream cheese, salt, and pepper to the pan, stirring until smooth. Let the mixture simmer for 1-2 minutes or until it thickens slightly.
- Add the cheese and spinach: Remove from heat and stir in ¼ cup of Gouda and 2 tablespoons of Parmesan cheese until fully melted. Add the spinach and mix to combine.
- Assemble and bake: Transfer the spinach mixture into the prepared baking dish, spreading it evenly. Top with the remaining cheese and breadcrumbs. Bake for 15-20 minutes, or until the top is golden and the dish is heated through.
Expert Tips
- Squeeze the spinach. Make sure you thoroughly squeeze out the excess moisture from the thawed frozen spinach. This prevents the gratin from becoming watery.
- Cream cheese tip. If you want a thicker, creamier texture, feel free to add an extra ounce of cream cheese.
- Cheese choices. If Gouda isn't your favorite, you can use Havarti, Swiss or Gruyère for a slightly nuttier flavor.
- Panko bread crumbs. Don't skip the Panko if you want a golden, crunchy top. It adds such a nice texture contrast to the creamy spinach.
Serving Suggestions
Spinach gratin pairs beautifully with so many main dishes, especially during the holidays.
It's a perfect complement to roast turkey or ham. Some other delicious dishes to serve with it include:
Storing Leftovers
If you have leftovers (and I hope you do because this dish is so good!), you can easily store them:
- To Store. Place in an airtight container and refrigerate for up to 3 days. Warm in the oven at 350°F until heated through.
- To Freeze. While I haven't personally frozen this gratin, I think it could work! If you decide to freeze it, let it cool completely before covering and freezing. When you're ready to serve, thaw it in the fridge overnight and bake it for about 20 minutes until heated through and golden on top.
- To Make Ahead. You can prep the gratin a day in advance. Simply follow the recipe up until the baking step, cover, and refrigerate overnight. On the day you're ready to serve, let it sit on the counter while the oven preheats, then bake according to the instructions.
More Holiday Recipes
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Recipe Card
Spinach Gratin
Ingredients
Method
- Preheat and prepare the baking dish: Preheat your oven to 400°F and grease a 1 ½-quart baking dish with oil or butter.1 tablespoon butter
- Sauté the aromatics: In a pan, melt the butter over medium-low heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.2 tablespoons minced onion, 1 clove garlic
- Make the creamy sauce: Add the cream, cream cheese, salt, and pepper to the pan, stirring until smooth. Let the mixture simmer for 1-2 minutes or until it thickens slightly.⅔ cup half and half, 4 ounces cream cheese, black pepper, ⅛ teaspoon salt
- Add the cheese and spinach: Remove from heat and stir in ¼ cup of Gouda and 2 tablespoons of Parmesan cheese until fully melted. Add the spinach and mix to combine.½ cup shredded Gouda cheese, ¼ cup shredded Parmesan cheese, 20 ounces frozen chopped spinach
- Assemble and bake: Transfer the spinach mixture into the prepared baking dish, spreading it evenly. Top with the remaining cheese and breadcrumbs.2 tablespoon Panko bread crumbs
- Bake for 15-20 minutes, or until the top is golden and the dish is heated through.
Nutrition
Notes
- To Store: Place in an airtight container and refrigerate for up to 3 days.
- To Freeze: Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- To Make Ahead: Prepare the gratin and refrigerate before baking. Add extra bake time as needed.
- To Reheat: Warm in the oven at 350°F until heated through.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Spinach Gratin: FAQs
YES, 1 pound of fresh spinach can be substituted. Remove stems and cook until wilted.
Gouda and Parmesan are great choices, but you can also use mozzarella or cheddar.
Absolutely! Prepare it in advance and refrigerate. Just add extra bake time if cooking from cold.
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