Q1: Why is my gratin watery?

The most common culprit is not squeezing the spinach dry enough. This is the non-negotiable key that will guarantee a rich, thick, and creamy final result that is never watery.

Q2: Can I use fresh spinach instead of frozen?

Yes, absolutely! For this recipe, you will need about 3 pounds of fresh spinach. Simply wilt it down in a large pot (you will need to work in batches), let it cool, and then follow the same crucial step of squeezing it as dry as you possibly can before you chop it and add it to your sauce.

Q3: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can fully assemble the unbaked gratin up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q4: Can I use a different kind of cheese?

Of course! This recipe is wonderful with other good-melting cheeses. A classic sharp white cheddar, a nutty fontina, or even a classic Comté would all be fantastic substitutes for the Gruyère.

Q5: Can I make this gluten-free?

Yes! To make this recipe gluten-free, simply substitute the all-purpose flour in the roux with an equal amount of your favorite gluten-free all-purpose flour blend.

Creamy Spinach Gratin (A Perfect Holiday Side!)

A classic and decadent recipe for a creamy Spinach Gratin, a perfect side dish for a holiday meal. This comforting casserole features thawed frozen spinach baked in a rich, from-scratch béchamel sauce made with butter, flour, cream, and milk, and seasoned with nutmeg. The gratin is enriched with Parmesan cheese mixed into the sauce and topped with a combination of Parmesan and Gruyère cheeses, then baked until hot, bubbly, and golden brown on top.

Author: Evelyn

Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (five 10-ounce packages)
1 cup freshly grated Parmesan cheese, divided
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyère cheese

Instructions

Preheat the oven to 425°F.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté for about 15 minutes, until translucent.
Stir in the flour and nutmeg and cook, stirring, for 2 more minutes to create a roux.
Gradually whisk in the cream and milk. Cook, stirring, until the sauce has thickened.
Squeeze as much liquid as possible from the defrosted spinach. Add the spinach to the sauce.
Stir in 1/2 cup of the Parmesan cheese. Season to taste with the salt and pepper.
Transfer the spinach mixture to a 9×13-inch baking dish.
Sprinkle the remaining 1/2 cup of Parmesan and the grated Gruyère cheese on top.
Bake for 20 minutes, or until the gratin is hot and bubbly and the top is golden brown.
Serve hot.

Notes

This is a classic and rich side dish, perfect for a holiday like Thanksgiving or Christmas.
The key to a thick, not watery, gratin is to squeeze as much liquid as possible from the defrosted spinach before adding it to the sauce.
This dish can be assembled ahead of time and baked just before serving, making it great for holiday meal prep.
The recipe notes that it has been updated and may differ from what was originally broadcast or published.

Find it online: https://cookupjoy.com/creamy-spinach-gratin/