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Spinach Gratin

Experience the delicious taste of Spinach Gratin - a classic side dish.

April 3, 2023
Spinach with Bechamel SaucePhoto By Canva
Difficulty Easy
Servings 4 people
Preparation 20 mins
Cooking 20 mins
Total 40 mins



  1. Preheat the oven to 375 °F (190 °C).
  2. Clean the spinach and wash it.
  3. Bring a large pot of salted water to a boil. Add the spinach and blanch for 2-3 minutes until wilted. Cover the pot and cook in its own juice. Drain the spinach and remove excess water with a clean kitchen towel or paper towel.
  4. Prepare the bechamel sauce.
  5. In a large mixing bowl, combine the cooked spinach with the béchamel sauce. Grate ¼ cup parmesan cheese to the spinach mixture. Transfer the mixture to a 9x9 inch baking dish.
  6. Sprinkle the breadcrumbs and remaining parmesan cheese on top.
  7. Bake the gratin in the oven for 20-25 minutes, until golden brown and bubbly.
  8. Remove the spinach gratin from the oven and let it cool for a few minutes before serving.

Bechamel Sauce Recipe

Bechamel Sauce

Bechamel Sauce Ingredients

Bechamel Sauce Directions

  • Put oil and flour in the pot. Mix the oil into the flour in lightly heat.
  • Add the milk slowly while stirring constantly. Add salt and cook until custard consistency.
  • Nutrition Facts
    Serving Size 1 Spinach with Bechamel Sauce
    Serves 4
    Amount Per Serving
    % Daily Value*
    Cholesterol 23 mg7.7%
    Sodium 875 mg38%
    Potassium 758 mg16.1%
    Protein 10.3 g20.6%
    Total Fat 7.9 g10.1%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


    • Choose fresh spinach. Fresh spinach is key to making flavorful baked spinach with béchamel sauce. Make sure to wash and remove any tough stems before cooking.
    • You can use frozen spinach. But thaw and drain the spinach before using it.
    • Blanch the spinach. This will help preserve the bright green color of the spinach and remove any bitter taste. Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out any excess water.
    • Squeeze out excess water. Spinach contains a lot of water, which can make the gratin watery. After cooking the spinach, squeeze out excess water with a kitchen towel or paper towel and add to the gratin.
    • Don't overcook the spinach. Otherwise, it can be mushy and lose its texture. Cook the spinach just until it's wilted and tender.
    • Make a smooth béchamel sauce. Whisk the flour and butter until smooth before adding the milk. Slowly add the milk and keep whisking to prevent lumps.
    • Season the sauce. Add salt, black pepper, or nutmeg for an extra burst of flavor.
    • Use a mix of breadcrumbs and parmesan cheese. For a crispy and golden-brown topping, use a combination of breadcrumbs and grated parmesan cheese.
    • You can use gruyere or cheddar cheese instead of parmesan cheese. You can mix different types of cheese. This adds a nutty and salty flavor to the dish. For more, check out our ‘Types of Cheeses’ article.
    • Use a baking dish that is not too deep. A shallow baking dish will help the gratin cook more evenly and develop a crispy golden crust.
    • Drizzle with olive oil. Before baking, drizzle a little bit of olive oil over the top of the breadcrumbs to help them brown and become crispy.
    • Let it cool before serving. After baking the gratin, let the dish cool for a few minutes before serving. This allows the flavors to meld together.
    Rate This Recipe

    Spinach gratin is a delicious and comforting dish that combines the richness of béchamel sauce with the healthy goodness of spinach. This creamy and flavorful dish is perfect for any occasion, from cozy family dinners to elegant holiday meals.

    The spinach gratin recipe is made with blanched spinach leaves, a savory béchamel sauce, grated cheese, and some seasonings. Spinach with béchamel sauce is easy to make and can be served as a vegetarian entree or a side dish. You should try spinach which is full of vitamins and minerals with bechamel sauce. It would be the right choice for dinner.

    Whether you like eating spinach or are just looking for a new way to add more veggies to your diet, you should try this Spinach Gratin recipe.

    How To Make The Bechamel Sauce Smooth And Creamy?

    To make a smooth and creamy béchamel sauce, follow these tips:

    • Use cold milk: This helps to prevent lumps from forming when you add it to the roux (a mixture of butter and flour).
    • Whisk continuously: When adding the milk to the roux, whisk continuously to prevent lumps from forming.
    • Use a whisk: Use a whisk instead of a spoon or spatula to mix the sauce. This will help make the sauce lighter and smoother.
    • Cook the sauce long enough: Cook the sauce for at least 5-7 minutes over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This will ensure the flour is fully cooked and the sauce is smooth.
    • Strain the sauce: If you still have lumps in your sauce, you can strain it through a fine-mesh sieve to remove them.

    How To Serve Spinach Gratin?

    Spinach gratin is a delicious side dish that pairs well with a variety of main dishes. Serve spinach with béchamel sauce alongside roasted or grilled steak, chicken, or fish. It's also great with baked potatoes, rice, or other grains.

    Creamed spinach gratin dishes can be served as part of a brunch, alongside quiches, frittatas, and other egg dishes. For a vegetarian meal, you can serve it with a hearty salad or roasted vegetables. Use spinach with béchamel sauce as a filling for savory pies or quiches. It can also be served as a dip for crackers, chips, or vegetables.

    Here are our delicious recipes that you can serve with Spinach Gratin:

    How To Store Spinach with Bechamel Sauce?

    Spinach with béchamel sauce can be stored in the refrigerator for up to 3 days if stored properly.

    • Allow the spinach gratin to cool to room temperature before storing it.
    • Transfer the spinach and béchamel sauce to an airtight container or a covered bowl.
    • Place the covered gratin in the refrigerator and store it for up to 3-4 days.

    Can Spinach Gratin Be Frozen?

    Yes, spinach gratin can be frozen for later consumption. However, the texture of the dish may change slightly after being frozen and thawed.To freeze spinach gratin, allow it to cool to room temperature. Then transfer it to an airtight container or a freezer-safe bag. Store it in the freezer for up to three months. To reheat, thaw the gratin in the refrigerator overnight. Then bake it in the oven until it is heated through and the top is golden brown and crispy.The texture of the gratin may change slightly after being stored, but it will still be delicious.

    How To Reheat Spinach Gratin?

    You can reheat spinach with béchamel sauce in the oven, microwave, or on the stovetop.

    • Take the spinach with béchamel sauce out of the refrigerator and allow it to come to room temperature for about 30 minutes.
    • Transfer the spinach and béchamel sauce to a microwave-safe bowl or a saucepan.
    • If the sauce has thickened too much upon refrigeration, you can add a little milk or cream to thin it out.
    • If reheating in the oven, preheat the oven to 350 °F (175 °C). Cover the gratin with foil to prevent the top from burning, and place it in the preheated oven. Bake the gratin for 20-25 minutes, or until it is heated through and the top is golden brown and crispy.
    • If reheating in the microwave, cover the bowl loosely with a microwave-safe lid or plastic wrap to prevent splattering. Heat on high for 1-2 minutes or until heated through, stirring halfway through.
    • If reheating on the stovetop, place the saucepan over low heat and stir the spinach with the bechamel sauce constantly until heated through.
    • Once heated through, remove the spinach with the béchamel sauce from the heat and serve immediately.

    Make sure that the spinach with béchamel sauce is heated to an internal temperature of 165 °F (74 °C) before serving. Also, do not overheat the dish. This can cause the sauce to become grainy and the spinach to become mushy.

    Recipe byPetite Gourmets

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