~ Spinach Gratin with Cheesy Breadcrumbs ~
You might also call this a “fill-in-the-blank gratin.” I had spinach in the fridge, but other sturdy greens such as kale or Swiss chard will work equally well in this recipe. The preparation is simple, consisting of sautéing the greens-of-your-choice, followed by a quick nap of cream. A crunchy topping of breadcrumbs and cheese finishes the gratins in the oven. And I dare say if there is someone in your family who is less inclined to favor these leafy superfoods, this gratin may be just the vehicle to get them munching.
There is no thickener such as egg or flour in this recipe, so the results are akin to creamed spinach in a cup, with a cheesy breadcrumb topping. Because of this, I like to serve the gratin in individual ramekins. Makes enough for 4 individual gratins.
1/4 cup Panko breadcrumbs
1/4 cup finely grated Parmigiano or Pecorino Romano cheese
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1/4 teaspoon red chili flakes
12 ounces fresh spinach leaves, coarsely chopped if large
1/2 cup heavy cream
1 teaspoon salt
Heat oven to 375 F. Mix breadcrumbs, cheese and 1/2 teaspoon black pepper together in a small bowl; set aside. Heat oil in a large pot or deep skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and red chili flakes. Sauté 1 minute. Add spinach, cover pot and cook over medium-low heat until leaves soften, about 2 minutes. Stir in the cream and salt. Simmer, uncovered, 1 minute. Divide spinach between 4 (3/4-cup) ramekins. Sprinkle with breadcrumbs and cheese. Bake in oven until tops are golden and gratins are bubbly, 15 to 20 minutes. Serve warm.
If you like this, you might enjoy these seasonal gratin recipes:
Potato Gratins from TasteFood
Broccoli Blue Cheese Gratin from Leite’s Culinaria
Roasted Yellow Beet and Ricotta Tian from TasteFood
Artichoke Hearst au Gratin from Kalyn’s Kitchen
Cauliflower au Gratin from TasteFood
16 thoughts on “Thanksgiving Side: Spinach Gratin with Cheesy Breadcrumbs”
A great side dish and tasty pairing!
The bounty of Thanksgiving resides in a bevy of side dishes. An easy to prepare gratin filled with seasonal greens is a perfect complement to the rich gravy and potatoes that always must be included. A great recipe!
These look sooo good, the creamy filling, the crumb topping.. I love the little servings as well. I’m going to pin this one:)
Absolutely perfect! I just bought a big bunch of kale and was wondering what to do with it – this may very well be it! I just need a little cream…
such beautiful presentation!
Love the individual serving dishes. A lighter version of the spinach gratin I make – nice!
first, and foremost LOVE your styling. I never, ever seem to get my lighting right. Secondly, how simple, yet so nice! Must try soon
Thank you! Hope you have a chance to try it!
This looks just fantastic, and thanks for mentioning my recipe!
I have a weakness for creamed spinach, love the breadcrumbs and the heat you threw in too.
A perfect side dish…served individually makes them look very special.
Yum, I have been buying the 3 pound bags of organic baby kale and adding it to just about everything I make these days. This dish sounds like it will fit in perfectly to my new diet!
I love the individual ramekin thing…why do I never think to use them myself?
I only remember because every time I open my cupboard the “cute little dishes” I can’t prevent myself from collecting tumble out on my head.
I love this!!!! What a perfect way of serving this wonderful dish. And I love this lighter version. I think I’ll harvest the last of my swiss chard for this!
I will eat a fill in the blank gratin any day of the week!
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