Spinach Gratin

Spinach Gratin

Servings6
vegetarianside-dishquickone-panfamily-friendly

Ingredients

  • 30 mlbutter (approx. 28 grams (metric))
  • 1 smallonion (diced, approx. 125 grams (metric) / 4.4 ounces (imperial))
  • 2 clovesgarlic (minced, approx. 10 grams (metric) / 0.35 ounces (imperial))
  • 500 gfrozen spinach (defrosted and water squeezed out, approx. 1.1 pounds (imperial))
  • 3 mlsalt (approx. 2.5 grams (metric))
  • 1 mlground nutmeg (approx. 0.5 grams (metric))
  • 250 mlthickened cream (250 ml (metric))
  • 63 mlgrated Parmesan cheese (25 grams (metric))
  • 125 mlgrated Gruyere cheese (60 grams (metric))

Instructions

  1. Preheat oven to 200°C (392°F).

  2. Heat butter in a large, deep frying pan over medium-high heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant. Add the spinach and season with salt and nutmeg. Cook, stirring, for 2-3 minutes, then add the cream and bring to a simmer. As soon as the mixture is simmering add half the Parmesan and half the Gruyere cheeses.

  3. Remove from the heat and spoon the mixture into one casserole dish or six individual ramekins. Top with the remaining cheese.

  4. Bake for 15-20 minutes until browned and bubbly.

  5. Serve immediately.

Recipe by

Paul Nagle

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  • 30 ml butter
  • 1 small onion
  • 2 cloves garlic
  • 500 g frozen spinach
  • 3 ml salt
  • 1 ml ground nutmeg
  • 250 ml thickened cream
  • 63 ml grated Parmesan cheese
  • 125 ml grated Gruyere cheese

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Essential

Helpful

Beverage pairings

Wine

Margaret River Sauvignon Blanc

Crisp White

$15–$25

Bright acidity cuts through the creamy cheese sauce; herbaceous notes complement spinach

Vivino

Adelaide Hills Chardonnay

Medium-bodied White

$18–$28

Subtle oak and richness match the Gruyère and cream; balanced enough not to overpower

Vivino

Yarra Valley Pinot Noir

Light Red

$16–$26

Silky tannins and earthy undertones work well with nutmeg and gratin's savoury depth

Vivino

Beer

Stone & Wood Pacific Ale

Pale Ale

Tropical hop character and moderate body complement creamy, cheesy flavours without heaviness

Little Creatures Pale Ale

American-style Pale Ale

Balanced bitterness and citrus notes cut through richness; refreshing finish

Non-alcoholic

Sparkling water with lemon

Effervescence and acidity cleanse the palate between bites of rich, cheesy gratin

Herbal tea (chamomile or sage)

Warm, aromatic option that complements the savoury herbs and nutmeg in the dish

Apple cider (non-alcoholic)

Light sweetness and mild acidity balance the creamy, umami-rich cheese and spinach

Ingredients

  • 30mlbutter(approx. 28 grams (metric))
  • 1smallonion(diced, approx. 125 grams (metric) / 4.4 ounces (imperial))
  • 2clovesgarlic(minced, approx. 10 grams (metric) / 0.35 ounces (imperial))
  • 500gfrozen spinach(defrosted and water squeezed out, approx. 1.1 pounds (imperial))
  • 3mlsalt(approx. 2.5 grams (metric))
  • 1mlground nutmeg(approx. 0.5 grams (metric))
  • 250mlthickened cream(250 ml (metric))
  • 63mlgrated Parmesan cheese(25 grams (metric))
  • 125mlgrated Gruyere cheese(60 grams (metric))