Steakhouse-Style Creamed Spinach Gratin

Instructions:

1. If using fresh spinach, sauté in a large pan until wilted. Drain well and squeeze out excess liquid. Chop roughly.
2. Melt the butter in a skillet and sauté the onion until soft and translucent. Add garlic and cook for 1 minute.
3. Sprinkle in the flour and cook for 1 minute, stirring to form a smooth roux.
4. Slowly whisk in the heavy cream. Simmer until the mixture thickens.
5. Stir in the Parmesan, Gruyere, salt, pepper, and nutmeg until the sauce is smooth and creamy.
6. Fold in the chopped spinach, making sure it’s evenly coated.
7. Transfer the mixture to a baking dish.
8. Top with extra Gruyere or Parmesan, along with breadcrumbs if using.
9. Bake at 400°F or broil for 5–7 minutes until the top is golden and bubbling.

Variations

• Add 2–3 oz cream cheese for an extra-silky base.
• Stir in crushed red pepper flakes for subtle heat.
• Use Asiago or Fontina for a different cheese profile.
• Add sautéed mushrooms for an earthier flavor.

Tips

• Be sure to squeeze the spinach very well — excess moisture will thin the sauce.
• For an ultra-smooth texture, chop the spinach finely before folding it in.
• Let the gratin rest for a few minutes before serving to help it set.
• Use a shallow baking dish to maximize that golden, bubbly crust.