This Ruth’s Chris–inspired Spinach Rockefeller Gratin is the ultimate steakhouse side dish—rich, creamy, and unapologetically indulgent. Baked until bubbling and lightly golden, it delivers deep, savory flavor in every spoonful and feels right at home alongside a perfectly cooked steak.
The foundation of this dish is well-drained spinach, which provides earthy balance to the luxurious cream and cheese sauce. Garlic and onion add aromatic depth, while nutmeg subtly enhances the richness without overpowering the spinach.
A blend of cream cheese, heavy cream, mozzarella, and Parmesan creates a silky, decadent texture that coats the spinach beautifully. As it bakes, the cheeses meld into a gratin-style casserole that is smooth inside with just enough structure to serve cleanly.
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This dish is perfect for special occasions, holiday dinners, or anytime you want to elevate a meal with classic steakhouse flair. Despite its luxurious taste, it is straightforward to prepare and can be assembled ahead of time.
If you are looking for a bold, comforting side that truly delivers on richness and flavor, this Spinach Rockefeller Gratin is a standout addition to any table.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 2 pounds fresh spinach, or 2 packages frozen spinach, thawed and very well drained
- 3 tablespoons butter
- 2 cloves garlic, minced
- ¼ cup finely chopped onion or shallot
- 1 cup heavy cream
- ½ cup cream cheese, softened
- ¾ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
- ¼ cup breadcrumbs, optional
Instructions:
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