Gratin of Spinach and White Cheddar

August 2, 2012 by Kenmore

Bake up this savory gratin and enjoy the richness of cheddar and spinach.


preparation time
0 mins

cook time




4 tablespoons unsalted butter

2 large onions chopped

0.25 cup all-purpose flour

1 cup heavy cream

2 cup milk

1 teaspoons Dijon mustard

1.5 cup white cheddar cheese divided, one cup for filling and half a cup for topping

3 pounds frozen chopped spinach defrosted

1 cup Parmigiano Reggiano divided, one half cup for filling and one half cup for topping

2.5 teaspoons kosher salt

1 tablespoons lemon juice


Step 1

Preheat oven to 425°F.

Step 2

In a large, heavy skillet, melt butter over medium heat. Add onions and sauté until translucent, about 10 minutes. Add flour and nutmeg and cook, stirring, for 2 more minutes. Add cream and milk and cook until thickened, about 2-3 minutes.

Step 3

Transfer to a bowl and add mustard and 1 cup of the cheddar.

Step 4

Squeeze out as much water as possible - put the spinach in the colander and press spinach with a plate or a can. Add spinach to onion/milk mixture. Add 1/2 cup of Parmigiano-Reggiano and mix well. Add kosher salt and lemon juice.

Step 5

Transfer spinach to a buttered gratin dish and sprinkle remaining 1/2 cup Parmigiano-Reggiano and remaining 1/2 cup cheddar on top. Bake for 20 minutes. Broil for 3 more minutes or until top is lightly browned and bubbly. Serve immediately.


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