Spinach Au Gratin

A “gratin” can refer to almost anything covered with breadcrumbs or cheese. This is a quick cheesy stovetop creamed spinach base with lots of browned bubbly cheese on top. I was able to make this the morning of our Easter dinner celebration and just pop it in the oven to brown and melt the top that night.

Spinach Au Gratin

Feel free to add sliced mushrooms or water chestnuts as bonus ingredients!
Course Side Dish
Cuisine American
Servings 8


  • 1 tbsp butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2/3 cup heavy cream
  • 4 oz cream cheese
  • 1/8 tsp salt and pepper
  • 20 oz frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup Gouda cheese shredded, divided
  • 1/4 cup Parmesan cheese shredded, divided
  • 1 tbsp Panko bread crumbs


  • Preheat oven to 400°F.
  • Add butter, onion and garlic powder, and cream to a pan and cook on medium-low heat until warmed and melted together.
  • Stir in cream cheese and salt/pepper until smooth. Simmer 1-2 minutes or until thickened.
  • Remove from the heat and stir in ¼ cup Gouda and 2 tablespoons Parmesan cheese. Add spinach to mixture.
  • Spread spinach mixture into a 1 2-qt baking dish. Top with remaining cheese and bread crumbs. Bake 15-20 minutes or until heated through.


You can substitute frozen spinach for 1 pound of fresh spinach. Remove stems and cook 2-3 minutes  until wilted.
If you make ahead like I did, you will need to add an extra 10 minutes to the bake time.

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