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

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Beverage pairings

Wine

Margaret River Sauvignon Blanc

Crisp white

$15–25

Herbaceous notes complement spinach; acidity cuts through cream richness

Vivino

Adelaide Hills Chardonnay

Medium-bodied white

$18–28

Buttery complexity matches Gruyere; subtle oak balances nutmeg

Vivino

Barossa Valley Vermentino

Light, zesty white

$16–24

Minerality and freshness provide elegant contrast to creamy gratin

Vivino

Beer

Little Creatures Pale Ale

Australian Pale Ale

Balanced hop bitterness cleanses palate; moderate alcohol won't overpower dish

James Squire 150 Lashes

Red Ale

Malty sweetness echoes nutmeg; fuller body suits creamy, cheesy richness

Non-alcoholic

Sparkling mineral water with lemon

Effervescence and citrus refresh the palate between bites of rich gratin

Herbal tea (chamomile or sage)

Warm, aromatic option that complements the spinach and nutmeg flavours

Fresh apple juice

Natural sweetness and slight acidity balance the savoury cheese and cream

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))