- Side
- American
- Make-ahead
- Stovetop
- Oven
Ingredients
- 2 lb
fresh spinach, thick stems removed, washed
- 4 tbsp
unsalted butter
3 tbsp in step 4, 1 tbsp in step 8
- 1
large shallot, finely chopped
- 2 cloves
garlic, minced
- 3 tbsp
all-purpose flour
- 1 1/4 cups
whole milk
- 1/2 cup
heavy cream
- 1/4 tsp
nutmeg, freshly grated
- 3/4 tsp
salt, plus more to taste
- 1/4 tsp
black pepper, freshly ground
- 4 oz
Gruyère, coarsely grated (about 1 1/2 cups)
2 oz in step 7, 2 oz in step 8
- 1/2 cup
panko breadcrumbs
- Pescatarian
Contains milk (unsalted butter, whole milk, heavy cream, Gruyère) and wheat (all-purpose flour, panko breadcrumbs).
Whether it’s vegetarian depends on the Gruyère: check the label.
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 400°F and butter an 8-inch square or similar 1 1/2-quart baking dish.
400°F
- Step 2
Put a large pot over medium-high heat with a splash of water. Add the spinach in handfuls, stirring, and cook just until it all collapses, about 4 minutes. Tip it into a colander and let it cool a few minutes.
6 min
- 2 lb fresh spinach
- Step 3
Press the spinach hard against the colander with the back of a spoon, or squeeze it in handfuls, until no more water runs out. Roughly chop it. You should have about 2 cups, packed.
5 min
- 2 lb fresh spinach
- Step 4
Wipe the pot dry and melt 3 tbsp of the butter over medium heat. Add the shallot and cook until soft and translucent, about 3 minutes, then add the garlic and cook 30 seconds more.
4 min
- 3 tbsp unsalted butter
- 1 large shallot
- 2 cloves garlic
- Step 5
Sprinkle in the flour and stir constantly for 1 minute, until it smells toasty and looks like wet sand. Pour in the milk and cream a little at a time, whisking smooth after each addition.
3 min
- 3 tbsp all-purpose flour
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- Step 6
Bring to a gentle simmer and cook, whisking often, until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Stir in the nutmeg, salt and pepper.
4 min
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 1/4 tsp black pepper
- Step 7
Off the heat, stir in the chopped spinach and about half the Gruyère until the cheese melts. Taste and add more salt if it needs it. Scrape into the baking dish and smooth the top.
3 min
- 2 lb fresh spinach
- 2 oz Gruyère
- Step 8
Melt the remaining 1 tbsp butter and toss it with the panko and the remaining Gruyère. Scatter evenly over the top.
2 min
- 1 tbsp unsalted butter
- 2 oz Gruyère
- 1/2 cup panko breadcrumbs
- Step 9
Bake until the edges bubble and the top is deep golden brown, 20 to 25 minutes. Let it sit 5 minutes before serving.
25 min, hands-off · 400°F
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026