Spinach and Gruyère Gratin

Spinach and Gruyere Gratin
Mark Boughton Photography
  • Yield: 8 servings


2tablespoons butter, divided
1 large onion, finely chopped
3 large garlic cloves, minced
1 1/2tablespoons all-purpose flour
1teaspoon salt
1 1/2cups whole milk
3/4cup shredded Gruyere cheese
4 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1cup panko breadcrumbs
1/4cup grated Parmigiano Reggiano cheese


  1. Preheat oven to 400F. Butter a shallow 6-cup baking dish.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes. Add flour and salt; cook, stirring, 1 minute. Add milk. Bring to a boil, reduce heat and cook until slightly thickened. Stir in Gruyère and spinach. Transfer to prepared baking dish.
  3. Melt remaining 1 tablespoon butter in skillet over medium heat. Add panko and cook, stirring, until golden, 3 minutes. Remove from heat and stir in Parmigiano Reggiano. Sprinkle over spinach. Bake 25 minutes.

Nutritional Info *per serving

  • Calories 200
  • Fat 8g
  • Cholesterol 25mg
  • Sodium 623mg
  • Carbohydrate 18g
  • Fiber 2g
  • Protein 10g