Creamed Spinach Gratinée Recipe
Fontina de Valle, Roasted Garlic (Milk, Vegetarian)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dairy
Seasonings
Others
Method
Preparation
- 1
Prepare the Spinach
Wash the fresh spinach thoroughly under cold water and remove any tough stems. Drain and set aside.
- 2
Roast the Garlic
Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast in the oven at 180°C (350°F) for 30-35 minutes or until soft. Let it cool, then mash it into a paste.
Cooking
- 3
Sauté the Spinach
In a large skillet, heat the olive oil over medium heat. Add the washed spinach and cook until wilted, about 4-5 minutes. Remove from heat and let cool slightly.
- 4
Make the Cream Mixture
In a mixing bowl, combine the heavy cream, milk, roasted garlic paste, salt, black pepper, and nutmeg. Whisk until well combined.
- 5
Combine Ingredients
Add the sautéed spinach and shredded Fontina cheese to the cream mixture. Stir until everything is evenly coated.
Baking
- 6
Prepare for Baking
Preheat your oven to 190°C (375°F). Grease a baking dish with a little olive oil.
- 7
Transfer to Baking Dish
Pour the spinach and cheese mixture into the prepared baking dish, spreading it evenly.
- 8
Add Breadcrumbs
Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top of the spinach mixture.
- 9
Bake
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Serving
- 10
Serve Hot
Remove from the oven and let it sit for 5 minutes before serving. Enjoy your Creamed Spinach Gratinée!
