Ina Garten’s Spinach Gratin is a rich and creamy side dish that’s perfect for holidays or any special occasion. Combining tender spinach with a luxurious cream sauce and a crispy golden topping, this gratin is both comforting and elegant.

What is Ina Garten Spinach Gratin?

Spinach Gratin is a baked spinach dish layered with a creamy béchamel sauce, Parmesan cheese, and a crunchy breadcrumb topping. Ina Garten’s version elevates this classic with simple yet bold flavors, making it a must-have on your table.

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Reasons to Try Ina Garten Spinach Gratin

Rich and Creamy: The béchamel sauce and cheese add luxurious texture and flavor.
Crowd-Pleasing Side Dish: Perfect for family gatherings or holiday dinners.
Elevates Simple Spinach: Turns a humble vegetable into a show-stopping dish.
Make-Ahead Friendly: Easy to prepare in advance and reheat when needed.

Ingredients Needed to Make Ina Garten Spinach Gratin

Fresh spinach – 5 pounds, cleaned and trimmed (or 3 (10-ounce) packages of frozen spinach, thawed and drained)
Unsalted butter – 4 tbsp
Yellow onion – 1 large, finely chopped
Garlic – 2 cloves, minced
All-purpose flour – 4 tbsp
Whole milk – 2 cups, warmed
Heavy cream – ½ cup
Nutmeg – ¼ tsp (optional)
Parmesan cheese – ½ cup, grated
Gruyère cheese – ½ cup, grated
Breadcrumbs – ½ cup (panko preferred for extra crunch)
Salt – 1 ½ tsp (or to taste)
Freshly ground black pepper – to taste

Instructions to Prepare Ina Garten Spinach Gratin

Prepare the Spinach:

If using fresh spinach, blanch it in boiling salted water for 1-2 minutes, then transfer to an ice bath. Drain thoroughly, squeezing out excess water, and chop finely.
If using frozen spinach, thaw completely and squeeze out any excess moisture.

Sauté the Onions and Garlic:

Preheat the oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the garlic and cook for 1 minute.

Make the Béchamel Sauce:

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes, then gradually whisk in the warm milk and cream. Continue whisking until the sauce thickens and is smooth about 3-5 minutes.
Stir in the nutmeg, Parmesan, Gruyère, salt, and pepper. Mix until the cheese is melted and the sauce is creamy.

Combine with Spinach:

Fold the chopped spinach into the béchamel sauce, ensuring it is evenly coated.

Assemble the Gratin:

Transfer the spinach mixture to a greased 9×13-inch baking dish. Sprinkle breadcrumbs evenly over the top.

Bake the Gratin:

Bake for 20-25 minutes, or until the topping is golden brown and the gratin is bubbling around the edges.

Serve Hot:

Let the gratin cool for a few minutes before serving. Enjoy it as a side dish to roasted meats or fish.

What Goes Well With Ina Garten Spinach Gratin?

Roast Chicken or Turkey: A perfect pairing for holiday meals.
Prime Rib or Beef Tenderloin: Complements rich, roasted meats.
Baked Salmon: A lighter main dish to balance the creamy gratin.
Crispy Bread: Perfect for scooping up the creamy sauce.

Key Tips for Making Ina Garten Spinach Gratin

Drain the Spinach Thoroughly: Whether using fresh or frozen spinach, remove as much moisture as possible to prevent a watery gratin.
Use Freshly Grated Cheese: Fresh Parmesan and Gruyère melt better and enhance the flavor.
Toast the Breadcrumbs: For extra crunch, lightly toast the breadcrumbs in a skillet with butter before sprinkling on top.
Make It Ahead: Assemble the gratin up to a day in advance, then bake just before serving.
Add Extra Herbs: Stir in fresh parsley, thyme, or chives for added flavor.

Creative Variations of Ina Garten Spinach Gratin

Add Mushrooms: Sauté sliced mushrooms with the onions for an earthy flavor.
Use Kale or Swiss Chard: Substitute spinach with other leafy greens.
Make It Spicy: Add a pinch of red pepper flakes to the béchamel sauce.
Top with Bacon: Sprinkle crumbled cooked bacon over the breadcrumbs for added indulgence.
Use Different Cheeses: Try cheddar, Fontina, or Monterey Jack for a unique twist.

Storage Guidelines for Ina Garten Spinach Gratin

Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Freeze for Longer Storage: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat Gently: Warm in a 350°F (175°C) oven until heated through.

Nutrition Value

Calories: ~250 per serving
Protein: 9g
Carbohydrates: 10g
Fats: 20g
Fiber: 3g
Vitamin A: ~200% of the daily value

FAQs

Can You Use Frozen Spinach for Spinach Gratin?

Yes, frozen spinach works perfectly for spinach gratin. Thaw the spinach completely and squeeze out as much moisture as possible before mixing it with the béchamel sauce to prevent the dish from becoming watery.

How Do You Keep Spinach Gratin from Being Watery?

To keep spinach gratin from being watery, make sure to thoroughly drain and squeeze out excess moisture from the spinach. This is especially important if you’re using frozen spinach. Additionally, cook the béchamel sauce until it thickens properly before combining it with the spinach.

Can Spinach Gratin Be Made Ahead of Time?

Yes, spinach gratin can be made ahead. Assemble the dish and refrigerate it (unbaked) for up to 24 hours. When ready to serve, bake it at 375°F (190°C) for 25-30 minutes until golden and bubbling.

What Other Cheeses Can Be Used in Spinach Gratin?

Gruyère and Parmesan are traditional, but you can also use cheddar, Fontina, or Monterey Jack for a different flavor profile. Mixing cheeses adds depth and richness to the dish.

Wrapping Up

Ina Garten’s Spinach Gratin is a luxurious, flavorful side dish that’s sure to impress at any gathering. With its creamy texture, cheesy richness, and crispy topping, this gratin is a crowd-pleaser you’ll want to make again and again. Try it for your next holiday meal or special occasion!

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