This easy to make side is an elegant twist on our favorite creamed spinach recipe and perfect served next to a ribeye steak!
An Easy Cheesy Side
You may be familiar with Potatoes Au Gratin but honestly, a gratin can refer to almost anything covered with breadcrumbs or cheese and in this case, I use a bit of both.
A quick cheesy stovetop creamed spinach is the base of this recipe. This can be made with either fresh or frozen spinach. Spinach Gratin can be made ahead of time. A topping of browned and bubbly cheese takes this to the next level.
Ingredients
SPINACH Chopped fresh spinach will work just as well for this recipe, but I find it easier (and less expensive) to use frozen spinach that comes in 10-ounce packages. Allow the spinach to thaw and drain in a colander. SAUCE Cream and cream cheese thicken this recipe without having to make a roux. The addition of shredded cheese makes a great sauce. I use Havarti but use your favorites from brie to swiss.
How to Make Spinach Gratin
Spinach gratin is perfect for add-ins! Sliced mushrooms or water chestnuts will add some crunch!
Make Ahead (& keeping leftovers)
This is a great recipe for making ahead. Prep all of the way until baking and simply bake when you’re ready to serve. If this is chilly from the fridge, you’ll likely need extra time in the oven (an extra 10-15 minutes).
Add leftovers to a creamy pasta sauce or use it to make spinach stuffed chicken. Refrigerate leftovers 4-5 days or freeze for up to 2 months. To serve it again after freezing, thaw in the fridge overnight and drain any liquid. Add a sprinkle of fresh cheese and breadcrumbs and reheat in the microwave or oven.
Our Fave Spinach Recipes
The Best Spinach Artichoke Dip – a crowd favorite Spinach Salad with Warm Bacon Dressing – so fresh & flavorful Spinach Stuffed Chicken Breast – bacon wrapped Creamed Spinach – 5 star recipe Strawberry Spinach Salad – topped with feta cheese Quick & Creamy Spinach Pasta – ready in 30 minutes
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