Spinach Gratin – Skinnytaste

This easy recipe for roasted spinach with a hint of nutmeg is a must for your holiday table! It’s creamy and decadent, topped with melted Gruyere cheese.

Care with spinach

I’ve brought this side dish to my mom’s house for so many Thanksgivings I’ve lost count! It’s decadent but much lighter than traditional spinach gratin and easy to make. If you want to make it for a smaller gathering, you can easily make half the recipe. More gratin recipes I love are these Brussels sprouts gratin, Sweet potato gratin and the classics Potatoes au gratin with scallops.

Why You’ll Love This Spinach Bake Recipe

When my mom hosted Thanksgiving, I always brought a vegetable side dish, and this is the dish I often brought! Here’s why it works:

• Friendly: Make it the day before so all you have to do on the holiday is bake it!
• Rich and balanced: This recipe delivers all the creamy, cheesy satisfaction of a classic spinach gratin with lower-calorie ingredients that don’t sacrifice flavor.
• Dietary restrictions: Suitable for weight watchers, vegetarian, gluten free (if using GF flour), Handy for Passover, keto.

If you make this healthy spinach recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

What is spinach gratin?

Spinach gratin is basic creamed spinach sprinkled with cheese and baked in the oven.

Ingredients for Roasted Spinach

This Creamless Spinach Gratin uses whipped butter, low-fat milk, and 2 types of cheese to create a lighter yet indulgent twist on this comforting holiday dish. Scroll to the bottom for the exact measurements.

• Whipped butter it has an airy texture, fewer calories and less fat than stick butter because it has more air.
• onion provides a depth of flavor that enhances the creamy spinach.
• flour thickens the spinach mixture.
• nutmeg enhances the dish with a warm, aromatic note.
• milk: For a healthy spinach gratin without cream, I used 2% milk.
• spinach: Thaw frozen chopped spinach.
• cheese: Mix most of the Parmesan into the spinach and sprinkle the remaining Parmesan plus Gruyere on top.
• Black pepper and kosher salt: i use Diamond Crystal Kosher Saltwhich has less sodium than table salt or Morton’s. If using something other than kosher, you may want to reduce the amount of salt.

How to make spinach gratin

Here’s how to make this simple spinach gratin. Find the printable instructions on the recipe card below.

Start by making the white sauce: Melt the butter over medium heat and fry the onion until translucent. Add the flour and nutmeg and cook for 2 minutes. Pour in the milk and cook for 5 to 7 minutes.

spinach: Squeeze out as much liquid as possible from the spinach. Place it in the middle of a dish towel or stack of paper towels and wring it out over the sink. Add it to the sauce.

Then stir in the parmesan and season with salt and pepper. Pour the spinach mixture into a large baking pan (I used a 9×12 inch oval pan) and top with the remaining Parmesan and all the Gruyere cheese. Bake 20 minutes at 425°F until hot and bubbly.

Variations

• Fresh Spinach: I haven’t tried making this spinach gratin with fresh spinach, but you’ll need 1.5 to 2 pounds. First, sauté the spinach in a little olive oil, then squeeze out as much liquid as possible before adding it to the sauce. You can also try with fresh cabbage.
• cheese: I used gruyere, but swiss or mozzarella would work.
• Less cheese: Skip the melted cheese on top and serve it like a plain creamed spinach instead.
• Gluten Free Spinach Gratin: Use gluten-free all-purpose flour, e.g Cup4Cup.
• oil: If you don’t have whipped butter, use 2 tablespoons normally.
• Need to do less? Halve the recipe and bake it in a smaller dish for the same amount of time.

What to serve with spinach gratin

The spinach gratin is perfect Thanksgiving Day or Christmas Garnish. Below are more holiday favorites to finish your meal.

It will also pair well with roast chicken or pork loin if you want to serve it for a weeknight dinner.

Storage

• Go ahead: Prepare the spinach gratin a day in advance. Leave to cool, cover with foil and refrigerate. On Thanksgiving, leave it on the counter while the oven preheats. Then bake it for the indicated time until warm.
• Freezer: I haven’t tried freezing it so I’m not sure how it will taste after thawing since it contains dairy.
• Refrigerate leftovers in an airtight container for up to 4 days and reheat in the microwave until warm.

More Vegetable Side Dishes: