Description
A rich and creamy Spinach Gratin featuring crispy pancetta, tender onions, and a luscious blend of Parmesan and Gruyere cheeses baked to golden perfection. This comforting dish combines a velvety béchamel sauce with nutrient-packed spinach making it an ideal side for gatherings or a deliciously indulgent vegetable dish.
Ingredients
Units
Scale
Pancetta and Aromatics
- 4 ounces Appleton Farms Diced Pancetta
- 1 sweet onion, diced
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
Sauce
- 3 tablespoons Baker’s Corner All-Purpose Flour
- 2 1/2 cups Simply Nature Organic Whole Milk
- 1/2 cup Friendly Farms Heavy Whipping Cream
- 1/4 teaspoon Stonemill Ground Nutmeg
Greens and Cheese
- 3 (10 ounce) bags Simply Nature Organic Chopped Frozen Spinach
- 1 cup grated Emporium Selection Parmesan Cheese Wedge
- 1 cup grated Emporium Selection Gruyere Cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the gratin.
- Cook Pancetta: In a large skillet over medium heat, cook the diced pancetta while stirring frequently until it releases fat and turns crispy. Remove pancetta with a slotted spoon and drain on paper towels to remove excess grease.
- Sauté Aromatics: Using the same skillet, keep it over medium heat and add diced onions, minced garlic, along with a pinch of kosher salt and freshly ground pepper. Cook until onions are soft and fragrant, about 5 minutes, stirring regularly.
- Create Roux: Sprinkle the flour over the softened onions and garlic, stirring continuously to combine. Cook this mixture for 2 to 3 minutes until it develops a golden color and emits a nutty aroma.
- Add Dairy: Gradually whisk in the whole milk, followed by the heavy cream, ensuring the sauce remains smooth by stirring continuously. Cook for 5 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
- Season Sauce: Stir in the ground nutmeg and reduce heat to low. Add the Parmesan cheese in small handfuls, stirring until fully melted and incorporated into the béchamel sauce.
- Prepare Spinach: Squeeze any excess liquid from the frozen spinach using a clean dish towel to avoid watery gratin. Fold the spinach into the thickened cheese sauce and stir in half a cup of the grated Gruyere cheese. Taste and adjust seasoning with salt and pepper as desired.
- Assemble Gratin: Transfer the spinach and cheese mixture into a 9×9 or 6×10 inch baking dish or keep it in an oven-safe skillet. Sprinkle the remaining grated Gruyere cheese evenly on top.
- Bake: Place the gratin in the preheated oven and bake for 25 to 30 minutes until the top is bubbly and beautifully golden brown.
- Serve: Remove from oven and serve immediately for the best texture and flavor. For make-ahead options, bake entirely and reheat covered with foil in a low oven, or assemble ahead and refrigerate before baking.
Notes
- To prevent watery gratin, be sure to thoroughly squeeze excess liquid from frozen spinach before mixing.
- Use an oven-safe skillet to save on cleanup and simplify transferring the dish from stovetop to oven.
- Make ahead by preparing mixture and refrigerating before baking, or bake fully and reheat gently.
- Adjust seasoning after adding cheeses for best flavor balance.
- Serving size can vary depending on whether served as a side or main vegetable dish.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
