Add some green to your holiday table with this Spinach Gratin! Creamy spinach, sautéed onions and garlic mixed with parmesan gets topped with gruyere and baked until golden and bubbly. This recipe will serve 8.
Spinach gratin is my new favorite Thanksgiving side!
I think it’s safe to say, we all have our own traditional Thanksgiving dinners. Growing up, it was turkey, green bean casserole, stuffing and sweet potatoes of some sort (I think? I really don’t remember because I never ate them😂). This year is looking a little different because I’m so loving the idea of having a pop of green on the tables.
Typically the base for a spinach gratin is made by making a cream sauce and mixing in spinach. I decided to make this WAY easier by using my homemade condensed cream of chicken soup and adding it to sautéed onions garlic and mixing in thawed chopped spinach.
Still from scratch. Just made much easier.
To Make This Spinach Gratin You Will Need:
- olive oil
- yellow onion
- garlic
- 1 recipe condensed cream of chicken soup
- whole milk
- kosher salt
- freshly ground black pepper
- nutmeg
- frozen chopped spinach
- parmesan cheese
- gruyere cheese
Defrost the spinach in your microwave and work in batches, squeezing out as much water as possible. I place a little into a clean kitchen towel (not a fancy one that’s for sure!) and twist and squeeze with all that I have.
The success of this recipe is dependent on this crucial step.
Preheat your oven to 400℉ (or 200℃).
Meanwhile, in a deep sided skillet, add 1 tablespoon olive oil and 1 finely diced medium yellow onion and 2 cloves minced garlic with a pinch of kosher salt.
Stir and cook over medium to medium-low heat, until translucent and golden in some spots. This should take about 8 minutes.
Then add in the full recipe (1-1/4 cups) condensed cream of chicken soup and pour in 1-3/4 cup milk.
Season with 1-1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1/8 teaspoon grated fresh nutmeg. I always eyeball the nutmeg. Stir until the soup has thinned out.
To that, add in the prepped chopped spinach.
And sprinkle in 1/2 cup grated parmesan cheese.
Stir well to combine.
Transfer the spinach mixture to a 2 quart casserole dish.
Sprinkle with gruyere before baking on the middle rack of your preheated oven for 30 to 40 minutes.
The casserole should be bubbling…
…and the cheese melted and golden brown.
Allow the casserole to cool slightly before serving and enjoying this deliciously cheesy side.
Enjoy! And if you give this Spinach Gratin recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Spinach Gratin
Ingredients
- 48 ounces chopped spinach, 4 (12 ounce bags fresh) or 5 (9 ounce boxes frozen)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- kosher salt
- 1 recipe cream of chicken soup
- 1¾ cup milk
- 1½ teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, grated fresh
- 1/2 cup parmesan cheese, grated
- 1 cup gruyere cheese, grated
Instructions
- Preheat your oven to 400℉ (or 200℃).
- Thaw the spinach in your microwave and work in batches, squeezing out as much water as possible. I place 1/3 of the thawed spinach into a clean kitchen towel (not a fancy one that’s for sure!) at a time and twist and squeeze with all that I have.
- In a deep sided skillet, add olive oil, onion and garlic with a pinch of kosher salt. Stir and cook over medium to medium-low heat, until translucent and golden in some spots. This should take about 8 minutes.
- Then add in the condensed cream of chicken soup and pour in the milk. Season with kosher salt, black pepper and nutmeg. I always eyeball the nutmeg. Stir until the soup has thinned out.
- Remove off of the heat and add in the prepped chopped spinach and parmesan cheese. Stir well to combine.
- Transfer the spinach mixture to a lightly greased, 2-quart casserole dish. Sprinkle with gruyere before baking on the middle rack of your preheated 400° oven for 30 to 40 minutes. Cool slightly before serving.
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Gah! What is that cute three spout glass container??
Hi E! It’s an 8 ounce liquid measuring cup made by Anchor and it comes with a lid too!
I don’t understand what “1 recipe condensed cream of mushroom soup” is. Are you talking about a can of soup?
Hi Pam! I meant to link to my recipe for condensed cream of chicken soup recipe. Thanks for kindly pointing it out. 🙂
Can this be prepared a day or two in advance?
I don’t see why not, Mary!
Thank you for the tip re: the Anchor glass container. I now am the proud owner of one! So cute!
\n I guess the point that Pam was trying to make was how much of that condensed chicken soup does this recipe call for? All of it, ie 1.25 cups?