📝 About This Recipe
This decadent gratin elevates the classic flavor profile of a beloved dip into a sophisticated, soul-warming side dish. Earthy baby spinach and tangy marinated artichoke hearts are enveloped in a velvety Mornay sauce infused with nutmeg and sharp Gruyère cheese. Finished with a golden, buttery panko crust, this dish offers a masterful contrast of silky textures and crunch that makes it the ultimate centerpiece for any holiday table or elegant dinner party.
🥗 Ingredients
The Vegetables
- 1 pound Fresh Baby Spinach (washed and stemmed)
- 14 ounces Marinated Artichoke Hearts (drained, patted dry, and quartered)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Unsalted Butter (for sautéing)
The Mornay Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1.5 cups Gruyère Cheese (freshly grated)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Gratin Topping
- 3/4 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Lightly grease a 2-quart baking dish or a 9-inch cast-iron skillet with butter.
-
2
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté for 5 minutes until translucent and soft.
-
3
Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach in batches, tossing until just wilted. This should take about 3-4 minutes.
-
4
Transfer the spinach mixture to a fine-mesh sieve and press firmly with a spoon to remove as much excess moisture as possible. This prevents a watery gratin.
-
5
In a medium saucepan over medium heat, melt the 3 tablespoons of butter for the sauce. Whisk in the flour and cook for 2 minutes to create a blonde roux, ensuring it doesn't brown.
-
6
Slowly pour in the warmed milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
-
7
Remove the sauce from heat. Stir in 1 cup of the Gruyère, the Parmesan, nutmeg, salt, and pepper until the cheese is completely melted and the sauce is smooth.
-
8
In a large mixing bowl, combine the squeezed spinach mixture, the quartered artichoke hearts, and the cheese sauce. Fold gently until the vegetables are evenly coated.
-
9
Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of Gruyère over the top.
-
10
In a small bowl, toss the panko breadcrumbs with the melted butter, chopped parsley, and lemon zest until well combined.
-
11
Scatter the breadcrumb mixture evenly over the cheese layer.
-
12
Bake in the center of the oven for 20-25 minutes, or until the sauce is bubbling around the edges and the topping is a deep golden brown.
-
13
Remove from the oven and let rest for 5-10 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always squeeze the spinach thoroughly; excess water is the enemy of a creamy gratin. Freshly grate your cheese from a block; pre-shredded cheeses are coated in potato starch which can make the sauce grainy. If the top isn't browning fast enough, pop it under the broiler for the last 60 seconds of cooking. For a flavor twist, use smoked Gruyère or add a pinch of cayenne pepper for a subtle heat. To make ahead, assemble the base the day before, store in the fridge, and add the breadcrumb topping just before baking.
🍽️ Serving Suggestions
Serve alongside a perfectly seared Ribeye steak or roasted prime rib. Pair with a crisp, high-acidity white wine like a Sancerre or Chablis to cut through the richness. Accompany with thick slices of toasted sourdough baguette for dipping into the sauce. Serve as a sophisticated side to a simple roast chicken with lemon and thyme. Pairs beautifully with a bright arugula salad dressed in a simple balsamic vinaigrette.