📝 About This Recipe
This elegant gratin is a celebration of the timeless marriage between earthy greens and the warm, aromatic depth of freshly ground nutmeg. Inspired by classic French steakhouse sides, this dish elevates simple spinach into a luxurious comfort food through a silky béchamel sauce and a golden, bubbly cheese crust. The ground nutmeg is the secret star here, cutting through the richness of the cream to provide a sophisticated, fragrant finish that lingers on the palate.
🥗 Ingredients
The Spinach Base
- 24 ounces Fresh Baby Spinach (washed and stems removed)
- 1 tablespoon Unsalted Butter (for wilting)
- 1/2 teaspoon Sea Salt (for seasoning the greens)
The Spiced Béchamel
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream
- 3/4 teaspoon Ground Nutmeg (freshly ground preferred for maximum aroma)
- 1 large Shallot (minced very finely)
- 2 pieces Garlic Cloves (pressed or grated)
- 1/4 teaspoon White Pepper (for a clean heat)
The Gratin Topping
- 1.5 cups Gruyère Cheese (freshly grated)
- 1/4 cup Parmesan Cheese (finely grated)
- 1/2 cup Panko Breadcrumbs (for crunch)
- 1 teaspoon Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch oval baking dish or a 2-quart casserole dish with a small amount of butter.
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2
In a large Dutch oven or pot over medium heat, melt 1 tablespoon of butter. Add the spinach in batches, tossing with tongs until just wilted. This should take about 3-5 minutes.
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3
Transfer the wilted spinach to a colander. Using the back of a large spoon or a clean kitchen towel, squeeze out as much liquid as possible. This step is crucial to prevent a watery gratin.
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4
Roughly chop the squeezed spinach and set aside in a medium bowl.
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5
Wipe out the Dutch oven and return it to medium-low heat. Melt the 3 tablespoons of butter. Add the minced shallots and cook for 2 minutes until translucent.
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6
Add the garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
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7
Whisk in the flour to create a roux. Cook, whisking constantly, for 1-2 minutes to remove the raw flour taste; it should look pale and slightly bubbly.
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8
Slowly pour in the warm milk and heavy cream in a steady stream, whisking vigorously to ensure no lumps form.
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9
Simmer the sauce gently for 5 minutes until thickened enough to coat the back of a spoon. Lower the heat to minimum.
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10
Stir in the ground nutmeg, white pepper, and salt. Taste the sauce—the nutmeg should be prominent but balanced.
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11
Fold the chopped spinach and 1/2 cup of the grated Gruyère into the sauce until well combined.
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12
Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.
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13
In a small bowl, mix the remaining Gruyère, Parmesan, Panko breadcrumbs, and thyme. Sprinkle this mixture evenly over the spinach.
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14
Bake for 15-20 minutes, or until the sauce is bubbling around the edges and the top is a deep golden brown.
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15
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always squeeze the spinach more than you think you need to; excess moisture is the enemy of a thick, creamy gratin. For the best flavor, buy whole nutmeg seeds and grate them directly into the sauce using a microplane. If the top isn't browning fast enough, turn on the broiler for the last 1-2 minutes, but watch it closely to prevent burning. You can substitute frozen chopped spinach (about 20oz) if fresh isn't available, just ensure it is fully thawed and squeezed dry. To make it ahead, assemble the dish without the breadcrumb topping, refrigerate, and add the topping just before baking.
🍽️ Serving Suggestions
Serve alongside a pan-seared Ribeye steak or Filet Mignon for a classic steakhouse experience. Pairs beautifully with roasted chicken or a festive holiday turkey. Accompany with a crisp, dry white wine like a Chablis or a Sauvignon Blanc to cut through the richness. For a vegetarian feast, serve as a main over a bed of fluffy quinoa or with a thick slice of sourdough toast. Great with roasted root vegetables like carrots or parsnips for a textural contrast.