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Spinach Gratin

This creamy spinach gratin is a comforting and elegant side dish that's perfect for any occasion. Tender spinach in a rich, garlicky cream sauce, topped with golden breadcrumbs and parmesan, it’s simple to prepare yet packed with flavour.

25 minutes

Total Time

5 minutes

Prep Time

20 minutes

Cook Time

4

Feeds

This creamy spinach gratin is a comforting and elegant side dish that's perfect for any occasion. Tender spinach in a rich, garlicky cream sauce, topped with golden breadcrumbs and parmesan, it’s simple to prepare yet packed with flavor.
Spinach Gratin

Ingredients

  • 500g fresh washed spinach
  • 1 large shallot – finely diced
  • 2 large cloves of garlic – grated
  • 150ml white wine
  • 50g parmesan
  • 30-40g breadcrumbs
  • 150ml double cream
  • 30g butter
  • Olive oil
  • Salt & pepper

1

Melt the butter in a pan over medium heat and add the spinach with a pinch of salt and pepper. Cook for a few minutes until fully wilted and the water has been released. Transfer the spinach to a colander, press out the excess liquid, and set aside to cool.

2

Heat a splash of olive oil in a heavy-based cast iron pan over medium heat. Add the shallot and garlic, and sauté gently until softened and fragrant, about 3-4 minutes. Pour in the white wine and increase the heat. Cook until most of the wine has evaporated, stirring occasionally. Add the double cream, bring it to a boil, and reduce the mixture by half.

3

Stir in the wilted spinach, bring the mixture back to a gentle boil, and taste to adjust the seasoning if needed. Grate the parmesan over the bubbling creamed spinach, then sprinkle breadcrumbs evenly on top. Drizzle a little olive oil over the breadcrumbs.

4

Bake in a preheated oven at 200°C for 5-8 minutes or until the top is golden brown. Remove from the oven and let it rest for 5 minutes before serving.

Ingredients

  • 500g fresh washed spinach
  • 1 large shallot – finely diced
  • 2 large cloves of garlic – grated
  • 150ml white wine
  • 50g parmesan
  • 30-40g breadcrumbs
  • 150ml double cream
  • 30g butter
  • Olive oil
  • Salt & pepper

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