Steakhouse-style creamed spinach gratin is rich, cheesy, and full of savory flavor—just like the kind I’d expect at a high-end steakhouse. This comforting side dish combines tender spinach with a creamy béchamel sauce and a golden, bubbling cheese topping. It’s easy enough for a weeknight but impressive enough for holidays or dinner parties.
Why You’ll Love This Recipe
I love how this recipe takes a humble green like spinach and turns it into something truly indulgent. It’s creamy without being heavy, with just the right amount of garlic, cheese, and spice. The golden gratin topping gives it that perfect contrast in texture—soft underneath, crisp on top. It pairs beautifully with steak, roasted chicken, or even served on its own with crusty bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen spinach (well-drained)
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Butter
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Onion, finely chopped
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Garlic, minced
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All-purpose flour
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Whole milk or half-and-half
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Nutmeg (optional, but I like the subtle warmth it adds)
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Salt
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Black pepper
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Cream cheese or heavy cream (for added richness)
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Grated Parmesan cheese
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Shredded mozzarella or Gruyère cheese (for the gratin topping)
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Breadcrumbs (optional, for extra crunch)
Directions
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I preheat the oven to 375°F (190°C) and grease a baking dish.
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I sauté the chopped onion in butter until soft, then add the garlic and cook for another minute.
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I stir in the flour and cook for a minute to form a roux, then slowly whisk in the milk until smooth and thickened.
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I season the sauce with salt, pepper, and a pinch of nutmeg, then stir in the cream cheese or a splash of heavy cream for richness.
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Once smooth, I fold in the drained spinach and a handful of Parmesan, mixing until everything is well combined.
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I pour the spinach mixture into the baking dish, top it with shredded cheese (and breadcrumbs, if using), and bake for 20–25 minutes until bubbly and golden on top.
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I let it cool slightly before serving so the sauce sets up nicely.
Servings and timing
This recipe makes about 6 servings. Prep time takes around 15 minutes, and baking takes 25 minutes. I usually have it on the table in about 40 minutes total.
Variations
For a spicy version, I’ve stirred in a bit of crushed red pepper. If I want a lighter dish, I use low-fat milk and skip the gratin topping—but I honestly prefer it with all the richness. For extra crunch, I sprinkle a mix of breadcrumbs and Parmesan on top before baking.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10–15 minutes or microwave it in short intervals, stirring halfway. If the top needs crisping up again, a quick broil works well.
FAQs
Can I use frozen spinach?
Yes, I often use frozen spinach—just make sure to thaw and squeeze out all the excess moisture so the gratin doesn’t turn watery.
What’s the best cheese for the topping?
I love using Gruyère for its rich flavor, but mozzarella or sharp white cheddar works great too. I sometimes mix a few together.
Can I make this ahead of time?
Absolutely. I assemble it fully, cover it, and refrigerate for up to a day. When I’m ready, I bake it uncovered until golden and hot.
Is this gluten-free?
To make it gluten-free, I use a 1:1 gluten-free flour for the roux or skip the roux and thicken with cornstarch. I also double-check the breadcrumbs and cheese labels.
Can I use other greens?
Yes, I’ve made it with a mix of spinach and kale or Swiss chard. I just make sure to cook and drain them well first.
Conclusion
Steakhouse-style creamed spinach gratin is one of those sides that feels luxurious but is surprisingly simple to make. It’s creamy, cheesy, and packed with flavor—perfect for pairing with steak or enjoying on its own. I love making this when I want something classic, comforting, and a little extra special.
Print
Steakhouse-Style Creamed Spinach Gratin
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Steakhouse-style creamed spinach gratin is a rich, cheesy, and comforting side dish made with tender spinach, creamy béchamel sauce, and a golden, bubbling cheese topping. Perfect alongside steak or as a luxurious standalone dish.
Ingredients
- 1 lb fresh spinach or 1 (10 oz) package frozen spinach, thawed and well-drained
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk or half-and-half
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 oz cream cheese or 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or Gruyère cheese (for topping)
- 2 tbsp breadcrumbs (optional, for extra crunch)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes. Add garlic and cook for 1 more minute.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk or half-and-half until smooth and thickened, about 3–5 minutes.
- Stir in nutmeg (if using), salt, pepper, and cream cheese or heavy cream until melted and smooth.
- Fold in the drained spinach and Parmesan cheese until well combined.
- Transfer the mixture to the prepared baking dish and top with shredded cheese and optional breadcrumbs.
- Bake for 20–25 minutes until bubbly and golden brown on top.
- Let cool slightly before serving for best texture.
Notes
- Frozen spinach works well—just thaw and squeeze out all excess moisture.
- Gruyère adds rich flavor, but mozzarella or cheddar are good alternatives.
- To make gluten-free, use GF flour or cornstarch in place of regular flour and ensure other ingredients are GF-certified.
- Make ahead by assembling and refrigerating unbaked gratin for up to 1 day.
- Use a mix of greens like kale or Swiss chard for variation—just cook and drain first.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
