Creamy Spinach Gratin with Béchamel

There’s something magical about pulling a bubbling, golden-brown gratin from the oven, watching the steam rise as the cheese forms perfect little crispy spots on top. Today, we’re excited to share my favorite recipe for Creamy Spinach Gratin with Béchamel – a dish that transforms humble spinach into something truly extraordinary.

Why You’ll Love This Recipe

This spinach gratin is where comfort meets elegance. The velvety béchamel sauce, perfectly seasoned spinach, and golden cheese crust come together to create a dish that’s both sophisticated enough for special occasions and comforting enough for family dinners. It’s a wonderful way to get everyone excited about eating their greens!

The Perfect Timing

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6-8 people

Equipment You’ll Need

• Large sauté pan
• Medium saucepan for béchamel
• Baking dish (approximately 9×13 inches)
• Whisk
• Cutting board and knife
• Grater for cheese
• Measuring cups and spoons

Ingredients

For the Spinach Base:

• 2.2 lbs (1 kg) fresh spinach
• 1 large onion, finely chopped
• 4 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 pinch nutmeg, freshly grated

For the Béchamel Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2½ cups (500 ml) milk, warm
• Salt and white pepper to taste
• 1 pinch nutmeg

For the Topping:

• 3.5 oz (100g) grated cheese (such as Turkish kaşar or mozzarella)
• Red pepper flakes for garnish (optional)

Step-by-Step Instructions

Preparing the Spinach

1. Start by thoroughly washing the spinach and removing any tough stems. If using fresh spinach, roughly chop it.
2. In a large sauté pan, heat the olive oil over medium heat. Add the chopped onions and cook until translucent and slightly golden, about 5-6 minutes.
3. Add the spinach in batches, stirring until wilted. This should take about 5-6 minutes. Season with salt, pepper, and a pinch of nutmeg.
4. Once cooked, drain any excess liquid and set aside.

Making the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously for 1-2 minutes until the mixture smells nutty but hasn’t browned.
3. Gradually add the warm milk, whisking constantly to prevent lumps from forming.
4. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
5. Season with salt, white pepper, and a pinch of nutmeg.

Assembly and Baking

1. Preheat your oven to 375°F (190°C).
2. Combine the cooked spinach with the béchamel sauce, stirring well to ensure even distribution.
3. Transfer the mixture to your baking dish and smooth the top.
4. Sprinkle evenly with the grated cheese.
5. Bake for 20-25 minutes, or until the cheese is golden brown and bubbling.
6. Optional: For extra golden spots, broil for the final 2-3 minutes, watching carefully to prevent burning.

Pro Tips for Success

• Spinach Selection: Fresh spinach gives the best results, but frozen can work in a pinch. If using frozen, make sure to thaw and squeeze out all excess water.
• Béchamel Mastery: Keep whisking! A smooth béchamel is the key to this dish. If you notice any lumps, strain the sauce before combining with the spinach.
• Cheese Choice: While traditional Turkish kaşar cheese is perfect, you can experiment with different melting cheeses. A mixture of cheeses can add wonderful depth of flavor.

Serving Suggestions

Serve your spinach gratin hot from the oven alongside:

• Crusty bread for soaking up the creamy sauce
• A fresh green salad with citrus dressing
• Grilled chicken or fish for a complete meal

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F (175°C) oven until heated through, about 15-20 minutes.
• For best results, avoid microwaving as it can make the texture uneven.

Common Questions

Q: Can I make this ahead of time? A: Yes! Prepare everything up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time.

Q: Why is my gratin watery? A: This usually happens when the spinach isn’t properly drained. Make sure to cook off excess moisture from the spinach before combining with the béchamel.

Q: Can I add other vegetables? A: Absolutely! This recipe works beautifully with additions like sautéed mushrooms or roasted garlic. Just make sure any added vegetables are cooked and well-drained before incorporating.

Recipe Variations

• Add sautéed mushrooms for an earthier flavor
• Mix in roasted garlic for extra depth
• Try different cheese combinations
• Include a sprinkle of red pepper flakes for heat

Health Benefits

This dish isn’t just delicious – it’s nutritious too! Spinach is packed with:

• Iron and calcium
• Vitamins A, C, and K
• Fiber
• Antioxidants

The addition of dairy provides protein and additional calcium, making this a well-rounded vegetarian dish.

Remember, the key to perfect spinach gratin is patience with the béchamel sauce and careful attention to the final broiling stage. Don’t rush the process, and you’ll be rewarded with a beautifully creamy, golden-topped gratin that’s sure to become a favorite in your recipe collection.

Enjoy your meal!