Steakhouse-style creamed spinach gratin is a rich, velvety side dish layered with tender spinach, a creamy cheese sauce, and a golden, bubbly topping. It’s the kind of comforting, indulgent dish I love serving next to a perfectly seared steak or roasted chicken. It brings classic steakhouse vibes right to my own kitchen—no reservations required.
Why You’ll Love This Recipe
I love this gratin because it takes a simple vegetable like spinach and transforms it into something decadent and satisfying. The creamy base is infused with garlic and nutmeg, and the cheese adds depth and body. Once it’s topped and baked until golden and bubbly, it becomes the ultimate cozy side dish that’s just as welcome on a weeknight as it is on a holiday table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh spinach (or frozen, thawed and squeezed dry)
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Unsalted butter
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Garlic, minced
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Shallot, finely chopped
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All-purpose flour
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Whole milk
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Heavy cream
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Gruyère or Parmesan cheese, shredded
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Ground nutmeg
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Salt
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Black pepper
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Breadcrumbs or panko (for topping)
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Extra cheese (for topping, optional)
Directions
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I start by sautéing the garlic and shallots in butter until soft and fragrant.
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I stir in the flour to make a roux, then slowly whisk in the milk and cream until smooth and thickened.
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I season the sauce with salt, pepper, and a pinch of nutmeg, then stir in the shredded cheese until melted and creamy.
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I fold in the spinach—either fresh (briefly wilted) or thawed frozen—and stir until it’s fully coated in the sauce.
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I transfer everything to a buttered baking dish, smooth the top, and sprinkle with breadcrumbs and more cheese.
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I bake until golden brown and bubbling around the edges—about 20–25 minutes. I let it cool slightly before serving.
Servings and timing
This recipe makes about 6 servings as a side dish. It takes roughly 15 minutes to prep and 25 minutes to bake, so I usually have it ready in about 40 minutes total.
Variations
Sometimes I mix in sautéed mushrooms or caramelized onions for an extra layer of flavor. I’ve also added a pinch of cayenne for a little heat or swapped out the Gruyère for white cheddar or fontina when I want a sharper taste. If I want a gluten-free version, I thicken the sauce with cornstarch instead of flour and use gluten-free breadcrumbs.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm the gratin in the oven at 350°F until heated through. Individual portions reheat well in the microwave, though I sometimes broil them for a minute afterward to bring back the crispy top.
FAQs
Can I use frozen spinach?
Yes, and I often do. I make sure it’s fully thawed and squeezed dry before adding it to the sauce to avoid excess moisture.
What cheese works best?
Gruyère adds a classic, nutty flavor, but I’ve also used Parmesan, white cheddar, or even cream cheese for a milder version. A combo works great, too.
Can I make it ahead of time?
Absolutely. I prepare the dish up to the point of baking, cover, and refrigerate for up to a day. I bake it just before serving, adding a few extra minutes if it’s cold.
Is this dish keto-friendly?
It can be with a few swaps. I skip the flour (or use almond flour), use heavy cream, and omit the breadcrumbs. The result is still creamy and cheesy.
Can I serve this as a main dish?
I have! I add cooked chicken, or even white beans to bulk it up. With a crusty piece of bread or a salad, it becomes a full meal.
Conclusion
Steakhouse-style creamed spinach gratin is everything I love in a side dish: creamy, cheesy, and baked to perfection with a crispy golden top. Whether I’m making a special dinner or just craving something rich and comforting, this dish always delivers. It’s a classic with a little extra flair—and it never lasts long on the table.
