This Steakhouse-Style Creamed Spinach Gratin is everything you love about a classic steakhouse side — rich, velvety spinach folded into a luscious cream sauce and topped with a golden, bubbly cheese crust. It’s indulgent, elegant, and the perfect companion to roasted meats, grilled steaks, or even a holiday spread. With layers of Parmesan, Gruyere, garlic, and a hint of nutmeg, this gratin transforms simple spinach into a show-stopping dish.
The base begins with slowly sautéed onions and garlic to create fragrant depth. A smooth roux thickens the luxurious cream, forming a silky backdrop for the spinach. Once the cheeses melt in, the mixture becomes velvety and deeply flavorful. A quick blast in the oven or under the broiler turns the top beautifully golden and irresistible. It’s a comforting, restaurant-quality side that’s surprisingly easy to make at home.
Serve it piping hot straight from the oven, and enjoy how it pairs with just about any main dish you love. This recipe is endlessly customizable — add cream cheese for extra richness, breadcrumbs for crunch, or even a sprinkle of cayenne for a touch of heat.
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Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 lbs fresh spinach (or 3 boxes frozen, thawed and drained well)
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 3 tbsp flour
- 1 1/2 cups heavy cream (or half & half)
- 1/2 cup grated Parmesan
- 1/2 cup shredded Gruyere or mozzarella
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
Topping:
- 1/2 cup shredded Gruyere or Parmesan
- Optional: 1/4 cup buttery breadcrumbs
Instructions:
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