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Instructions:
- Preheat the oven to 375°F (190°C). Lightly butter a baking dish.
- If using fresh spinach, sauté briefly until just wilted. Drain thoroughly, squeezing out as much liquid as possible, then chop finely.
- Melt the butter in a skillet over medium heat. Add the onion or shallot and garlic, cooking until soft and fragrant.
- Stir in the cream cheese and heavy cream, whisking until smooth and fully combined.
- Add the mozzarella cheese, Parmesan cheese, nutmeg, salt, and black pepper. Stir until the cheeses melt into a rich, creamy sauce.
- Fold the chopped spinach into the sauce until evenly coated.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Sprinkle breadcrumbs lightly over the surface if using.
- Bake uncovered for 25 to 30 minutes, until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving.
Variations
- Add a pinch of cayenne pepper for gentle heat.
- Substitute Gruyère for mozzarella for a nuttier, deeper flavor.
- Finish with a light broil for a more golden top.
- Stir in finely chopped artichoke hearts for extra texture.
Tips
- Drain the spinach extremely well to prevent a watery gratin.
- Use freshly grated Parmesan for the best flavor and melt.
- Let the gratin rest briefly so it sets before serving.
- Serve alongside steak, prime rib, or roasted chicken for a true steakhouse experience.
