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Spinach and Gruyere Gratin

Spinach and Gruyere Gratin

Holiday and special meals deserve this rich gratin baked with a sauce made with savory chicken broth and Gruyere cheese. For the best results, ensure the gratin bakes long enough so it gets crispy, golden brown on top.

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Serves 8

Prep time 20 minutes

Cook time 40 minutes

Ingredients

  • 4 Tbsp. unsalted butter
  • 1 medium yellow onion, finely diced (about 2 cups)
  • Kosher salt and ground black pepper
  • 3 packages (1 lb. each) frozen chopped spinach, thawed, drained and pressed dry
  • 1/4 cup all-purpose flour
  • 2 cups College Inn® Chicken Broth
  • 1 cup whole milk
  • 3/4 cup grated Gruyere cheese (about 1.5 oz.), divided
  • 1/4 tsp. ground nutmeg
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 425°F. Lightly butter or oil a shallow, 2-qt. gratin dish ( such as an 8-inch).
  2. Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add onion and a few pinches of salt and pepper and cook 4 to 5 minutes, stirring occasionally, until softened. Stir in flour and cook 1 minute, stirring constantly. Gradually pour in broth and milk while stirring, to avoid lumps. Increase heat to medium-high, add a few pinches of salt, and simmer about 5 minutes, stirring often, until the sauce lightly coats the back of a wooden spoon. Stir in 1/4 cup Gruyere until melted, then stir in nutmeg and spinach until evenly combined. Season to taste with salt and pepper.
  3. Spoon into the prepared baking dish and smooth the top. Sprinkle with remaining 1/2 cup Gruyere. In a small bowl, mix together breadcrumbs and olive oil; sprinkle on top. Bake 20 to 25 minutes until breadcrumbs have browned and the edges of the gratin are bubbling.

NOTE: If 1 lb. bags are unavailable, use 5 (10 oz. each) packages.

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