Creamy Spinach Mushroom Gratin
Creamy Spinach Mushroom Gratin
Ingredients
For the Gratin Base
- 10 ounces fresh spinach, roughly chopped
- 8 ounces cremini mushrooms, thinly sliced
- 2 garlic, cloves, minced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or similar size).
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are golden brown and have released their liquid, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the skillet and set aside.
⏱️ 8 min
- 3
In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the roughly chopped fresh spinach. Cook, stirring frequently, until the spinach has wilted completely, about 2-3 minutes. Squeeze out any excess liquid from the spinach using a sieve or paper towels. Combine the wilted spinach with the sautéed mushrooms and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 4
For the cream sauce, melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking constantly, until the sauce thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 6
Stir in the shredded Gruyère cheese, grated Parmesan cheese, freshly grated nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the cream sauce until the cheeses are melted and the sauce is smooth. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 7
Add the spinach and mushroom mixture to the cheese sauce and stir until well combined. Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min
- 8
In a small bowl, combine the panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of melted unsalted butter. Sprinkle this topping evenly over the gratin.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the gratin is bubbly and the topping is golden brown and crispy. Let it rest for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach Mushroom Gratin
Ingredients
For the Gratin Base
- 10 ounces fresh spinach, roughly chopped
- 8 ounces cremini mushrooms, thinly sliced
- 2 garlic, cloves, minced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or similar size).
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are golden brown and have released their liquid, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from the skillet and set aside.
⏱️ 8 min - 3
In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the roughly chopped fresh spinach. Cook, stirring frequently, until the spinach has wilted completely, about 2-3 minutes. Squeeze out any excess liquid from the spinach using a sieve or paper towels. Combine the wilted spinach with the sautéed mushrooms and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 4
For the cream sauce, melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking constantly, until the sauce thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 6
Stir in the shredded Gruyère cheese, grated Parmesan cheese, freshly grated nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the cream sauce until the cheeses are melted and the sauce is smooth. Taste and adjust seasoning if necessary.
⏱️ 3 min - 7
Add the spinach and mushroom mixture to the cheese sauce and stir until well combined. Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min - 8
In a small bowl, combine the panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of melted unsalted butter. Sprinkle this topping evenly over the gratin.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the gratin is bubbly and the topping is golden brown and crispy. Let it rest for 5 minutes before serving.
⏱️ 25 min•🌡️ 375