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Creamy Parmesan Spinach Gratin with Crispy Breadcrumbs

Creamy parmesan spinach gratin is baked with a rich spinach filling and a golden, crispy panko-Parmesan topping. The edges bubble as it bakes, making this an easy, comforting side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the spinach
  • 5 tbsp unsalted butter divided
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 2 package (10 oz) frozen chopped spinach thawed and squeezed very dry
  • 1 cup Parmesan finely grated, divided
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
For the topping
  • 0.75 cup panko breadcrumbs

Equipment

  • 1 8-inch square baking dish
  • 1 large skillet

Method
 

Make the spinach filling
  1. Heat the oven to 400°F.
  2. Grease an 8-inch square baking dish.
  3. Melt 3 tablespoons of the butter in a large skillet over medium heat.
  4. Add the onion and cook for 4 to 5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and heavy cream.
  8. Bring to a gentle simmer.
  9. Cook for 3 to 5 minutes, whisking, until thickened.
  10. Stir in the spinach, 3/4 cup of the Parmesan, salt, pepper, and nutmeg.
  11. Spread the mixture in the prepared dish.
Prepare the topping
  1. Melt the remaining 2 tablespoons butter.
  2. Stir it with the panko and remaining 1/4 cup Parmesan until evenly coated.
Assemble and bake
  1. Sprinkle the breadcrumb mixture evenly over the spinach.
  2. Bake for 18 to 22 minutes, until bubbling around the edges and golden on top.
  3. Rest for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry so the gratin stays thick and creamy. Refrigerate leftovers for up to 3 days; freezing is possible, though the breadcrumb topping may soften. For a gluten-free version, use gluten-free flour and gluten-free panko.