Description

This Spinach Gratin is a rich and creamy baked dish featuring tender spinach in a luscious béchamel sauce blended with crispy pancetta, sweet onions, garlic, and melted Parmesan and Gruyere cheeses. Baked until bubbly and golden brown, it’s a perfect comforting side or vegetarian-friendly main dish to impress at any dinner table.

Ingredients

Scale

Meats

4 ounces Appleton Farms Diced Pancetta

Vegetables & Aromatics

1 sweet onion, diced
2 garlic cloves, minced
Kosher salt and pepper, to taste

Dry Ingredients

3 tablespoons Baker’s Corner All-Purpose Flour
¼ teaspoon Stonemill Ground Nutmeg

Dairy

2 ½ cups Simply Nature Organic Whole Milk
½ cup Friendly Farms Heavy Whipping Cream
1 cup grated Emporium Selection Parmesan Cheese Wedge
1 cup grated Emporium Selection Gruyere Cheese (divided)

Vegetables (Frozen)

3 10 ounce bags Simply Nature Organic Chopped Frozen Spinach

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Instructions

Preheat Oven: Preheat your oven to 425 degrees F to prepare for baking the gratin to a golden, bubbly finish.
Cook Pancetta: Place the diced pancetta in a large skillet over medium heat. Stir frequently as it cooks until the fat renders out and the pancetta becomes crispy. Remove it using a slotted spoon and place it on a paper towel to drain excess grease.
Sauté Onions and Garlic: Keep the skillet on medium heat with the pancetta fat. Add diced onions, minced garlic, and a pinch of kosher salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
Create the Roux: Stir in the all-purpose flour to the softened onions and garlic, cooking for 2 to 3 minutes, stirring continuously, until the mixture turns golden and fragrant with a nutty aroma.
Add Milk and Cream: Gradually whisk in the milk and then the heavy whipping cream, stirring constantly to avoid lumps. Continue cooking and stirring for 5 to 6 minutes until the béchamel sauce thickens sufficiently to coat a spoon.
Season Sauce: Stir in the ground nutmeg into the béchamel sauce, reducing the heat to low to maintain a gentle simmer.
Melt Parmesan Cheese: Add the Parmesan cheese, a handful at a time, stirring continuously until fully melted into the sauce.
Prepare Spinach: Remove the frozen spinach from the bags. If there is excess moisture, squeeze the liquid out using a dish towel to prevent soggy gratin. Stir the spinach into the béchamel sauce over low heat, then turn off the heat.
Add Gruyere Cheese: Stir in half a cup of the grated Gruyere cheese into the spinach mixture and optionally season with additional salt and pepper to taste.
Assemble and Bake: Transfer the mixture to a 9×9 or 6×10 inch baking dish, or use the oven-safe skillet if available. Evenly sprinkle the remaining half cup of Gruyere cheese on top. Bake in the preheated oven for 25 to 30 minutes, until the top is bubbly and golden brown.
Serve: Serve immediately while hot and melty for best enjoyment.
Make-Ahead Tips: This gratin can be made ahead by baking fully and reheating covered with foil in a low oven until warmed through, or by preparing the mixture and storing it in the fridge until 30 minutes before baking. Let it sit at room temperature for 30 minutes before baking as usual.

Notes

Ensure the spinach is well-drained to avoid excess moisture making the gratin watery.
Using a combination of Parmesan and Gruyere cheese provides a rich, nutty flavor and creamy texture.
Adjust seasoning after adding cheese, as they can be salty.
Use an oven-safe skillet to save on cleanup and for easy transfer from stovetop to oven.
If availability is an issue, substitute pancetta with bacon or omit for a vegetarian version, but note it changes flavor profile.
Let the gratin rest for a few minutes after baking to allow it to set for easier serving.

Nutrition

Serving Size: 1/8th of recipe
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 12g
Fiber: 3g
Protein: 16g
Cholesterol: 65mg