Description

This easy spinach gratin recipe features a creamy, cheesy interior topped with a golden, zesty za’atar crumb, perfect for a satisfying side dish. It’s designed to create a memorable meal with ease for busy weeknights or holiday gatherings.

Ingredients

Scale

2 lbs fresh spinach, or 1 lb frozen, thawed
3 tablespoons unsalted butter
2 medium shallots, finely minced
3 cloves garlic, minced
0.25 cup all-purpose flour
1.5 cups heavy cream (or half-and-half)
0.5 cup water
0.25 teaspoon freshly grated nutmeg
0.5 teaspoon ground black pepper
0.5 teaspoon sea salt, or to taste
1 cup Gruyère cheese, freshly grated (or Cheddar or Monterey Jack)
0.5 cup Parmesan cheese, freshly grated, plus extra for topping
0.5 half preserved lemon (about 25g), pulp removed, rind finely diced
1 cup Panko breadcrumbs
1 tablespoon Za’atar spice blend
1 teaspoon ground sumac
2 tablespoons extra virgin olive oil, plus extra for drizzling
0.25 cup fresh mint leaves, roughly chopped, for garnish

Instructions

Prep The Spinach: If using fresh spinach, blanch it in boiling water for 1-2 minutes until wilted. Immediately transfer to an ice bath to stop cooking, then drain very well. Wring out as much liquid as possible using a clean kitchen towel; roughly chop the dry spinach. If using frozen spinach, simply thaw completely and wring out all excess liquid.
Make The Cream Sauce: In a medium saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely minced shallots and cook until softened and translucent (about 3-5 minutes). Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mixture and stir constantly for 1 minute to form a roux. Gradually whisk in the heavy cream and water until smooth. Bring to a gentle simmer, whisking occasionally, until thickened (about 5-7 minutes). Remove from heat. Stir in the freshly grated nutmeg, ground black pepper, and sea salt. Add the grated Gruyère and 0.5 cup Parmesan, stirring until the cheeses are fully melted and the sauce is smooth and creamy.
Combine And Bake: Preheat the oven to 375 F (190 C). Fold the finely diced preserved lemon and the squeezed, chopped spinach into the rich cheese sauce until well combined. Lightly grease a 2-quart gratin dish with the remaining 1 tablespoon of butter. Transfer the spinach mixture into the prepared dish, spreading it evenly. In a small bowl, combine the panko breadcrumbs, za’atar, and sumac. Drizzle with 2 tablespoons of olive oil and mix until coated. Sprinkle this seasoned crumb mixture evenly over the spinach, optionally adding extra Parmesan. Bake for 25-30 minutes, or until the gratin is bubbly around the edges and the topping is golden brown and crisp. Remove from the oven and let rest for 5-10 minutes before serving.

Notes

Don’t skip squeezing the spinach; it’s crucial for a thick, creamy gratin. Let the gratin rest for 5-10 minutes after baking to set slightly before serving.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 0.5 cup (120 g)
Calories: 400 calories
Sugar: 2 g
Sodium: 500 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 90 mg

Keywords: spinach gratin, side dish, creamy, cheesy, za'atar, easy, baked, weeknight meal, holiday gathering, vegetarian