Best Creamed Spinach Gratin
Prep time
Cook time
Total time
Recipe type: Sides
Serves: serves 4
  • 3 x packets fresh baby spinach / 450 g frozen whole leaf spinach (I’m using fresh)
  • 2 cloves garlic – minced
  • 1 small yellow onion –finely chopped
  • Pinch of ground nutmeg
  • 30 g unsalted butter
  • 2 tsp olive oil
  • 1 cup (230 ml) whipping / cooking cream
  • ½ tsp chicken seasoning powder
  • ½ tsp salt and pepper
  • 2 tbsp grated Parmigiano Reggiano cheese (parmesan cheese)
  • Topping:
  • Shredded gruyere / cheddar cheese
  • Panko breadcrumb mix with a little olive oil
  • Serves 4 to 5
  1. Bring a large pot of water to boil and add in the fresh spinach leaves. Cook for about 15 seconds and remove from water.
  2. Rinse with cold water to prevent it from cooking further. This will also prevent the spinach from turning yellow.
  3. Take a handful of spinach and squeeze out as much water as you can. Repeat with the rest and set aside. It is important that your spinach is as dry as possible. If you are using frozen spinach, simply thaw them and squeeze them dry as well.
  4. In a pot or a deep pan, melt the butter and olive oil over medium heat.
  5. Add in onion and cook until translucent, about 2 minutes.
  6. Add in garlic and continue to cook for another minute, be careful not to burn the garlic.
  7. Pour in the cream and season with nutmeg, salt, chicken seasoning and black pepper.
  8. Bring to boil and simmer for about 5 minutes. Taste and adjust with more seasoning if needed.
  9. Add in spinach and parmesan cheese and mix well.
  10. Cook for another 2 to 3 minutes. Taste again if necessary.
  11. Once it is done, transfer into a large heat proof baking casserole dish or individual ramekins like mine.
  12. Top with shredded cheese, panko and bake until the cheese is melted and the panko is nicely brown.
  13. Remove from oven and serve warm.
  14. Make ahead: You could prepare the creamed spinach ahead of time. Cover with cling wrap and store in the fridge. Simply bring it to room temperature and top with shredded cheese and panko before baking it in the oven.
Recipe by Bear Naked Food at