A healthier version of creamed spinach, this Creamy Spinach Gratin is the perfect holiday side dish.
Disclosure: As a Stonyfield Blogger, I received samples of Stonyfield products for use in this post. As always, all opinions expressed are my own.
Are you still looking for last-minute side dish ideas for Thanksgiving? My Creamy Spinach Gratin is nutritious, easy to make and packed with flavor. It’s sure to be hit with your guests!
stir in just the right amount of Parmesan cheese to give the spinach plenty of flavor. I like to top the dish off with a breadcrumb mixture and finish it off in the oven to get it crispy and golden brown.
- 1 tablespoon coconut oil or unsalted butter
- ¼ cup finely chopped shallot or yellow onion
- 1 clove garlic, finely chopped
- 1 tablespoon white whole wheat flour
- 1 cup reduced fat milk
- ¼ cup Stonyfield nonfat Greek yogurt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper (optional)
- 3 tablespoons grated Parmesan cheese, divided use
- 1 pound frozen, chopped spinach, defrosted and squeezed dry
- Kosher salt and black pepper
- 3 tablespoons whole wheat panko breadcrumbs
- 2 teaspoons olive oil
- Preheat oven to 425°F.
- Heat the butter in a small cast iron skillet (or other oven-safe skillet) over medium heat until melted. Add the shallots and garlic and sauté until softened, 3-4 minutes. Sprinkle in the flour and whisk to combine. Cook 1-2 minutes. Whisk in the milk and cook 2-3 minutes until sauce thickens. Turn the heat to low and whisk in the yogurt, nutmeg, cayenne, 2 tablespoons Parmesan cheese, ¼ teaspoon salt and ⅛ teaspoon pepper until smooth. Squeeze all of the water out of the spinach and stir it into the sauce.
- Mix the breadcrumbs, 1 tablespoon Parmesan cheese and olive oil together in a small bowl and season it with a pinch of salt and pepper. Sprinkle the mixture evenly over the spinach. Transfer the skillet to the oven and cook until topping is lightly browned, about 10 minutes.