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Spinach Au Gratin

About twice a year, Lou and I will venture to our favorite steak house in town, Koestler Prime. Usually, we only go when someone gives us a gift card and some of the children are gone. It’s the only way we can afford to go. Lou and I usually share a steak and always choose the same two side dishes: French fries and Spinach Au Gratin. They are the best! For Lou’s birthday meal this year, she requested their spinach alongside scallops. With a few tweaks, I think I’m pretty close to Koestler’s. Add this to your plate the next time you are having a special dinner.

Spinach Au Gratin


2 pounds fresh spinach, washed

2 cups whipping cream

½ cup milk

1/2 stick butter

1 tablespoon finely chopped onions

1 tablespoon minced garlic

1/2 cup flour

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup Swiss cheese, grated

1/2 cup grated parmesan cheese

1 cup mozzarella cheese, shredded


Preheat oven to 350 degrees. Cook spinach in a pot of salted water until tender. Drain and remove as much water as possible. Chop and set aside. Cook the onions and garlic in the butter until tender. Add in the flour and cook a few minutes until the mixture begins to brown just a bit. Slowly whisk in the milk and then the whipping cream. Add salt and pepper. Simmer a few minutes allowing mixture to thicken. Add in Swiss cheese and parmesan cheese. Lastly, add the spinach and stir until combined well. Transfer to an 8 X 8 baking dish and top with the mozzarella cheese. Bake about 15 minutes. I like to broil mine a bit to brown the top before serving.

At a recent Friday Night Porch Party, Jay served the Spinach Au Gratin in a bread bowl as an appetizer. It was fabulous.

FNPP Spinach Au Gratin
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