Spinach Gratin – Skinny Taste

This easy spinach gratin recipe with a hint of nutmeg is a must for your holiday table! Creamy and decadent topped with melted Gruyere cheese.

Makeover Spinach Gratin

I’ve brought this side dish to my mom’s house for more Thanksgivings than I can count! It’s decadent, but much lighter and easier to make than a traditional spinach gratin. If you want to make this for a small gathering, you can easily make half the recipe. Some of my more favorite gratin recipes are Brussels Sprouts Gratin, Sweet Potato Gratin, and Classic Scallop Potato Au Gratin.

Why You’ll Love This Spinach Gratin Recipe

When my mom hosted Thanksgiving, I was always in charge of bringing vegetable side dishes, and this is what she often brought! Here’s why this works:

• Preparing in advance Friendly: Just prepare it the day before and bake it on holiday!
• Rich and balanced: This recipe brings the creamy, cheesy satisfaction of a classic spinach gratin using low-calorie ingredients without sacrificing flavor.
• Dietary Restrictions: Weight Watchers Friendly, Vegetarian, Gluten Free (if using GF flour), Passover Friendly, Keto.

If you make a healthy spinach gratin recipe like this, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

What is spinach gratin?

Spinach gratin is basically a dish made with spinach cream topped with cheese and baked in the oven.

Spinach gratin ingredients

This cream-free spinach gratin is a light, comforting holiday dish made with whipped butter, low-fat milk, and two types of cheese. Scroll to the bottom for accurate measurements.

• whipped butter It contains more air, giving it an airy texture, fewer calories, and less fat than stick butter.
• onion It provides a depth of flavor that makes the creamy spinach gratin even more delicious.
• flour Thicken the spinach mixture.
• nutmeg Its warm, fragrant aroma makes dishes stand out.
• milk: I used 2% milk to make a healthy spinach gratin without cream.
• spinach: Thaw frozen chopped spinach.
• cheese: Mix most of the Parmesan cheese into the spinach and sprinkle the remaining Parmesan and Gruyere cheese on top.
• Pepper and Kosher Salt: I use Diamond Crystal Kosher Salt, which has less sodium than table salt or Morton’s salt. If you use something other than kosher, you might want to reduce the amount of salt.

How to make spinach gratin

Here’s how to make this simple spinach gratin. Find printable instructions in the recipe card below.

Start by making the white sauce. Melt the butter over medium heat and fry the onions until translucent. Add flour and nutmeg and cook for 2 minutes. Pour in the milk and boil for 5 to 7 minutes.

spinach: Squeeze out as much water as possible from the spinach. Place it in the center of a dishtowel or paper towel and wring it out over the sink. Add to sauce.

Then mix in the Parmesan cheese and season with salt and pepper. Pour the spinach mixture into a large baking dish (I used a 9×12 inch oval dish) and top with all the remaining Parmesan and Gruyere cheese. Bake at 425°F until hot and bubbly, 20 minutes.

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• Fresh Spinach: I’ve never made this spinach gratin with fresh spinach, but you’ll need about 1.5 to 2 pounds. First, fry the spinach in a little olive oil, then squeeze out as much water as possible before adding it to the sauce. You can also try it with fresh kale.
• cheese: I used Gruyere, but I think Swiss or mozzarella would be good.
• Cheese reduction: Skip the melted cheese on top and serve with simple creamed spinach instead.
• Gluten Free Spinach Gratin: Use a gluten-free all-purpose flour like Cup4Cup.
• butter: If you don’t have whipped butter, use 2 tablespoons of regular butter.
• Should I earn less? Cut the recipe in half, place in a smaller dish and bake for the same amount of time.

What to Serve with Spinach Gratin

Spinach gratin is the perfect Thanksgiving or Christmas side dish. Here are some holiday favorites to complete your meal.

If you want to serve it for a weeknight dinner, it would also go well with grilled chicken or pork tenderloin.

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• Stay ahead: Prepare the spinach gratin a day in advance. After cooling, cover with foil and refrigerate. For Thanksgiving, leave it on the counter while the oven preheats. Then bake for the indicated time until warmed through.
• Freezer: I’ve never frozen it before so I’m not sure how it will taste once thawed since it contains dairy.
• Keep leftovers refrigerated Store in an airtight container for up to 4 days, then reheat in the microwave until warm.

More vegetable side dishes: