Creamed Spinach Au Gratin Recipe
Fresh baby spinach leaves with three-cheese blend, finished with panko breadcrumbs
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Ingredients
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Spinach & Cheese
Breadcrumb Topping
Method
Spinach & Cheese
Preheat and prep
Preheat the oven to 375°F (190°C). Butter a 1.5‑ to 2‑quart shallow baking dish (or a 9x9-inch dish) with 1 tablespoon of the unsalted butter.
Wilt the spinach
Heat a large, wide skillet over medium heat. Add 1 tablespoon butter. When melted, add the minced garlic and minced shallot and sauté until fragrant and translucent, about 1 to 1 1/2 minutes. Add the fresh baby spinach in batches, tossing until just wilted (2–4 minutes total). Transfer wilted spinach to a colander, let cool slightly, then press with the back of a spoon to remove excess moisture. Coarsely chop the squeezed spinach and set aside.
Make the cream sauce (béchamel)
Wipe the skillet clean and return to medium heat. Add the remaining 2 tablespoons of butter. Once melted, sprinkle in the 3 tablespoons flour and whisk constantly to form a roux; cook 1 to 2 minutes without browning. Gradually whisk in the 1 1/2 cups whole milk until smooth. Add the 1/2 cup heavy cream and continue to cook, stirring, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
Season and add cheeses
Reduce heat to low. Stir in the 3/4 cup Gruyère, 1/2 cup cheddar, and 1/2 cup Parmesan a handful at a time, stirring until melted and smooth. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon ground nutmeg. Taste and adjust seasoning as needed.
Make the topping by combining 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley (if using), and 1/2 teaspoon lemon zest (if using). Toss until the crumbs are evenly coated.
Evenly sprinkle the breadcrumb mixture over the top of the creamed spinach in the baking dish.
Bake in the preheated 375°F (190°C) oven until the topping is golden brown and the filling is bubbly around the edges, 18–22 minutes. If you prefer a deeper brown top, place under the broiler for 1–2 minutes, watching closely to avoid burning.
Remove from oven and let rest for 5 minutes. Serve warm as a side dish.