Cheesy Spinach Bake
Updated Nov. 15, 2023
- Total Time
- 60 minutes, plus thawing
- Prep Time
- 20 minutes, plus thawing
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 4tablespoons unsalted butter
- 1large yellow onion or 2 shallots, finely chopped
- 3garlic cloves, coarsely chopped
- Salt and pepper
- ½cup panko or fresh coarse bread crumbs
- 1cup/3 ounces finely grated Parmesan
- 5(10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 2cups (1 pint) half-and-half
- ¼teaspoon ground nutmeg (optional)
- ½cup/1½ ounces grated Gruyère or extra-sharp Cheddar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
272 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 13 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. In a large, ovenproof skillet, melt the butter over medium. Spoon out 1 tablespoon of the butter into a medium bowl. To the skillet, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 7 to 10 minutes.
- Step 2
While the onions are sautéing, stir the bread crumbs into the bowl of butter until coated, season with salt and pepper, then stir in half the Parmesan.
- Step 3
Add the spinach to the skillet and stir until warm and dry, perhaps even sticking to the skillet, 2 to 4 minutes. Turn off the heat. Stir in the half-and-half, remaining Parmesan and the nutmeg (if using), then taste and adjust seasonings with salt and pepper. (If you’d like to bake this dish in a 2 ½-quart or larger casserole dish rather than directly in the skillet, transfer the spinach now.)
- Step 4
Top evenly with the Gruyère, then the panko mixture. Bake until golden on top and bubbling around the edges, 20 to 25 minutes.
Private Notes
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Cooking Notes
KB
This looks delicious, but is that really 5 packages of frozen spinach for 6 servings?
Ally
Five boxes of frozen spinach is not a lot. It's correct.
TR
When I have made it with fresh spinach, I have used 1kg and wilted it in batches. Also, I add 2 jalapeños, deseeded and finely chopped, as well as a pinch of cayenne pepper. I omit the nutmeg and toss the breadcrumbs in garlic oil.
Susannah318
This recipe is what we in Louisiana call Spinach Madeline. We top ours with Durkee or French’s Fried Onions. We fight over the leftovers in my family!
Eliza
I made this two days ahead for Thanksgiving dinner. I did it pretty much as the directions said, adding the topping before heating in the oven. It was very good and I received lots of compliments. I loved being able to make it ahead and refrigerate until the day of serving.
Kevin
Easy to make and everyone loved it. I liked that it is tightly knit when served so there's not a creamy mess on your plate. I used 50% more gruyere and parm which, of course, made it even better.
Gigi
To make it easier, instead of the Gruyère, add one Boursin Herb & Garlic round. I have prepared the dish this way, and it has been a big hit.
Marlena
It’s explained in the recipe how to prepare and assemble then bake the following day.
Marie Miller
Could this be prepared the day before and refrigerated? If so, what is the process for baking the next day?
lckywwntn
Made this dish for Thanksgiving with significant reservations based on the 3-star rating, but multiple people raved about it. That being said, the spinach mixture and the crumb topping both need a substantial amount of salt; at least 1 tsp for the spinach mixture and 1/2 tsp for the crumbs. I tasted the spinach mixture at least 8 times after gradually adding salt and prior to baking to make sure it was properly seasoned.
Heidi Roche
Loved this dish - simple and easy. I dud use fresh - bought 5 bunches of spinach, spent quite a bit of time cleaning all that spinach, did a quick wilting in too batches, chopped it all up and understood why the recipe call for 5 boxes - fairly simple and in the end same result. This was a verdant green until it was baked - the gruyere dulled the hue a bit so next time I would leave the edges either more bare or more of the panko mixture. Does allow for adding your own spice combos.
Ally
This was a huge hit at our neighborhood Friendsgiving. Will definitely make again.
Claire
This spinach recipe is perfect….the nutmeg takes it over the top! Don’t leave it out! It also freezes well so go ahead with the 5 packages and freeze smaller amounts!
Erin.
Just made this and greatly enjoyed. Go ahead and double the cheeses; it won't overwhelm. The quantity was a bonus for me--I love tasty leftovers. I'd pick Smitten Kitchen's take on Julia Child's Spinach Gratin with Cheese in a head-to-head spinach bake competition, especially for a special occasion like Thanksgiving, as it's denser and richer.
elena
I think it would be good to add the garlic a little later than the onions (about 5 minutes).The onions take longer to brown and it causes you to burn the garlic. This ruins the aromatic and flavor profile of the garlic.
MTM
Agree with Kevin - twice as much gruyere (or sharp cheddar) and parmesan. It's actually needed when you're cooking in a rectangular casserole dish.
mmj
Disappointing. Spinach Madeline is so much better.
Penny
This is fabulous! I made it on New Year’s Eve for my husband and myself. Since there are only two of us, I halved everything, and used three packages frozen chopped spinach, and a 9x9 Pyrex baking dish. Honestly, I think it was better the next day. Will definitely make this again. Thanks for this great recipe!
Karolyn
This was a big hit and will be a staple with big roasts.
Colleen
I made this for Christmas dinner, and it was a flop. I followed the recipe exactly. It needed salt. A lot of salt. I would say the comments about needing more cheese were also accurate. I also wonder if it could use a lot more cream. Alas, it is not a creamed spinach casserole. It is spinach with a cheese/bread crumb topping. I wouldn’t make it again.
Emily
I agree with Matt that there should be more cheese and less spinach. I would also add more half and half. The dish as fine but uninspiring.
Julie Bobo-Shisler
While the frozen spinach is easy, I would make this again but with fresh spinach. No one really liked the consistency of the frozen and we typically would use fresh. I was just being lazy. Not again. Everyone loved the flavors.
BB
Great Recipe. We quadrupled the nutmeg, used 10 oz less spinach, used sharp cheddar and not guyere, and did 2x bread crumbs in a long flat casserole dish. Be sure to really get the spinach dry!
sarah
Tastes better leftover with tabasco
Jane
Can I prepare this a day ahead? Should I bake it first, then refrigerate? Or assemble, then bake the next day? Thanks!
MMc
i doubled the recipe, used 1 pint half + half plus a splash of milk, actually less liquid than called for. Served as a dip at a cocktail party and everyone loved it. I made 2 baking dishes and gave one as a gift to a friend throwing a party the next night. Big hit.
WhatdoIknow
Tasty, especially the crunchy top layer. I only used about 1 cup+ (~ 1/2 pint) of the half and half and it was more than enough.
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