Spinach Gratin – Skinnytaste

This easy make-over Spinach Gratin recipe, with a hint of nutmeg, is a must for your holiday table! It’s creamy and decadent, topped with melted Gruyere cheese.

Makeover Spinach Gratin

I brought this side dish to my mom’s house for so many Thanksgivings I lost count! It’s decadent, yet much lighter than a traditional spinach gratin and easy to make. If you want to make it for a smaller gathering, you can easily make half of the recipe. More gratin recipes I love are this Brussels Sprouts Gratin, Sweet Potato Gratin and the classic Scalloped Potatoes Au Gratin.

Why You’ll Love This Spinach Gratin Recipe

When my mom used to host Thanksgiving, I was always in charge of bringing a vegetable side dish, and this is the dish I often brought! Here’s why it works:

• Make-Ahead Friendly: Prep it the day before, so all you have to do on the holiday is bake it!
• Rich and Balanced: This recipe delivers all the creamy, cheesy satisfaction of a classic spinach gratin with lower-calorie ingredients that don’t sacrifice flavor.
• Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if using GF flour), Passover-friendly, keto.

If you make this healthy spinach gratin recipe, 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 creamed spinach topped with cheese and baked in the oven.

Spinach Gratin Ingredients

This spinach gratin without cream uses whipped butter, reduced-fat milk, and 2 types of cheese to create a lighter yet indulgent twist on this comforting holiday dish. Scroll to the bottom for the exact measurements.

• Whipped butter has an airy texture, fewer calories, and less fat than stick butter because it has more air.
• Onion provides a depth of flavor that improves the creamy spinach gratin.
• Flour thickens the spinach mixture.
• Nutmeg enhances the dish with a warm, aromatic note.
• Milk: For a healthy spinach gratin with no cream, I used 2% milk.
• Spinach: Defrost frozen chopped spinach.
• Cheese: Mix most of the parmesan cheese into the spinach and sprinkle the remaining parmesan plus Gruyere on top.
• Black Pepper and Kosher Salt: I use Diamond Crystal Kosher Salt, which has less sodium than table salt or Morton’s. If you’re using something other than kosher, you may want to decrease the amount of salt.

How To Make Spinach Gratin

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

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

Spinach: Squeeze out as much liquid from the spinach as possible. Place it in the middle of a dish towel or a bunch of paper towels and wring it over the sink. Add it to the sauce.

Then stir in parmesan 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 the remaining parmesan and all the Gruyere cheese. Bake for 20 minutes at 425°F until hot and bubbly.

Variations

• Fresh Spinach: I haven’t tried making this spinach gratin with fresh spinach, but you’ll need 1.5 to 2 pounds. Saute the spinach in a bit of olive oil first, then squeeze out as much liquid as possible before adding it to the sauce. You could also try it with fresh kale.
• Cheese: I used Gruyere, but Swiss or mozzarella would work.
• Less Cheese: Skip the melted cheese on top and serve it as a 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.
• Need to make less? Cut the recipe in half and bake it in a smaller dish for the same amount of time.

What to Serve with Spinach Gratin

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

It would also pair well with roasted chicken or pork tenderloin if you want to serve it for a weeknight dinner.

Storage

• Make Ahead: Prepare the spinach gratin a day in advance. Let it cool, cover it with foil, and refrigerate. On Thanksgiving, let it sit on the counter while the oven preheats. Then, bake it for the instructed time until it’s warmed through.
• Freezer: I haven’t tried freezing it, so I am unsure how it’ll taste once defrosted since it contains dairy.
• Refrigerate leftovers in an airtight container for up to 4 days and reheat in the microwave until warm.

More Vegetable Side Dishes: