Ina Garten Spinach Gratin Recipe
Ina Garten Spinach Gratin Recipe is creamy, cheesy and perfect for any meal. This dish makes spinach rich and flavorful. It is easy to make at home with simple ingredients.
Equipment
- Large skillet
- Baking dish
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Oven mitts
Ingredients
- Fresh spinach – 2 pounds
- Butter – 3 tablespoons
- Onion – 1 small finely chopped
- Garlic – 2 cloves minced
- All purpose flour – 3 tablespoons
- Whole milk – 1½ cups
- Heavy cream – ½ cup
- Nutmeg – ¼ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Gruyère cheese – 1 cup shredded
- Parmesan cheese – ½ cup grated
Instructions
Preheat the Oven
- Preheat oven to 375°F. Lightly butter the baking dish. This ensures the gratin does not stick during baking.
Cook the Spinach
- Heat a skillet over medium heat. Add spinach in batches. Cook until wilted. Drain excess water using a colander or paper towels.
Sauté Onion and Garlic
- In the same skillet, melt butter. Add chopped onion and garlic. Sauté until soft and fragrant. Stir frequently to prevent burning.
Make the Cheese Sauce
- Sprinkle flour over the onion and garlic. Stir for one minute. Slowly add milk and cream. Whisk until smooth. Cook until thickened.
Season the Sauce
- Add salt, black pepper and nutmeg. Stir well. Taste and adjust seasoning if needed. This gives the gratin its rich flavor.
Combine Spinach and Sauce
- Add cooked spinach to the cheese sauce. Mix until fully coated. Transfer mixture to the prepared baking dish. Smooth the top evenly.
Add Cheese Topping
- Sprinkle Gruyère and Parmesan cheese evenly over the spinach. The cheese creates a golden, bubbly crust while baking.
Bake the Gratin
- Place the baking dish in the oven. Bake for 20–25 minutes. Top should be golden and bubbling. Let it cool for five minutes before serving.
Notes
- Use fresh spinach for best flavor
- Squeeze out all excess water from cooked spinach
- Shred cheese yourself for better melting
- Do not overcook the spinach before baking
- Let the gratin rest before serving