Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe

If you’re craving comfort food with a touch of elegance, then this Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe is going to become your next go-to. It’s creamy, cheesy, and that crispy pancetta? Absolute magic. I’ve made this dish more times than I can count, and believe me, every bite feels like a warm hug on a chilly day. Stick around—I’m about to share how you can whip this up easily in your own kitchen!

Ingredients & Why They Work

The ingredients here aren’t complicated, but they work beautifully together to build layers of texture and flavor. I always recommend grabbing good quality pancetta and Gruyère for that authentic, rich taste. Here’s a bit about why each part deserves your attention:

• Appleton Farms Diced Pancetta: Crisping this up renders fat that flavors the entire dish—don’t skip this step!
• Sweet onion: Adds natural sweetness and deepens the flavor of the sauce without overpowering.
• Garlic cloves: A must for that subtle earthy warmth paired with spinach’s mild bite.
• Baker’s Corner All-Purpose Flour: Creates the roux—a thickening base for your silky béchamel sauce.
• Simply Nature Organic Chopped Frozen Spinach: Using frozen spinach saves tons of prep time, and be sure to squeeze out excess liquid for a creamy final texture.
• Simply Nature Organic Whole Milk: The creaminess here balances the crispy pancetta and sharp cheeses.
• Friendly Farms Heavy Whipping Cream: A touch of indulgence that boosts the richness and smooth mouthfeel.
• Stonemill Ground Nutmeg: Just a pinch brings a gentle warmth to the sauce without stealing the spotlight.
• Emporium Selection Parmesan Cheese Wedge: Adds a punch of umami – grate it fresh if you can for best flavor.
• Emporium Selection Gruyère Cheese: Melts to a luscious gooey topping that crisps up beautifully under the oven’s heat.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how versatile this Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe can be. Customize it based on what you have or what you’re craving. I’ve tried it with all sorts of tweaks, and each time it’s been a winner.

• Variation: For a vegetarian version, skip the pancetta and add sautéed mushrooms or caramelized leeks instead. I did this once for friends who don’t eat pork, and nobody missed the meat!
• Seasonal tweak: Swap frozen spinach for fresh baby spinach when it’s in season—you’ll need to cook it down more, but the taste is incredible.
• Make it gluten-free: Substitute the flour with a gluten-free blend or cornstarch—you’ll just want to whisk carefully to avoid lumps.
• Add some spice: Stir in a pinch of cayenne or smoked paprika for a subtle kick. I tried this for movie night and it added a fun depth.

Step-by-Step: How I Make Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe

Step 1: Crisp the Pancetta to Perfection

Start by heating your skillet over medium heat and adding the diced pancetta. I like to toss it often so it crisps evenly and the fat renders out beautifully—this is where so much flavor develops. When it’s golden and crunchy, scoop it out with a slotted spoon and drain on paper towels to keep it nicely crisp.

Step 2: Build the Flavor Base with Onions and Garlic

Don’t clean your skillet—those pancetta drippings are pure gold. Add the diced sweet onion, minced garlic, and a good pinch of kosher salt and black pepper. Cook gently, stirring frequently, until the onions soften and turn translucent—around 5 minutes. Your kitchen should smell amazing by now!

Step 3: Create a Rich Roux and Béchamel Sauce

Sprinkle in the flour and stir continuously for 2 to 3 minutes. You’re cooking out the raw flour flavor while developing a lovely toasty nuttiness—that step is key for a smooth, rich sauce. Slowly pour in your milk while whisking steadily, then follow with the heavy cream. Stir frequently over medium heat as the mixture thickens—think coat-the-back-of-a-spoon thickness. Finish by stirring in nutmeg for warmth and the parmesan cheese a handful at a time until melted and silky.

Step 4: Add Spinach and Half of the Gruyère

This is where spinach shines. Squeeze out any extra moisture from your frozen spinach with a clean dish towel so the gratin isn’t watery. Stir it into your béchamel sauce, then toss in half the grated Gruyère cheese. Give it a taste—adjust salt and pepper as needed. The flavors here are simple but comforting, and this is the point where you create that creamy base.

Step 5: Bake Until Golden and Bubbly

Transfer that luscious spinach mixture to your baking dish—either a 9×9 or 6×10 works great, or leave it in an oven-safe skillet. Sprinkle the remaining Gruyère over the top for that irresistible golden crust. Bake in a preheated 425°F oven for about 25 to 30 minutes until bubbling and beautifully browned. It’s absolutely worth the wait!

How to Serve Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe

Garnishes

I usually finish this dish with a sprinkle of finely chopped fresh parsley or chives—adds a pop of color and fresh brightness that balances the rich cheese and pancetta. Sometimes, a little lemon zest on top lifts the whole thing beautifully, especially if it’s served alongside a heavier main.

Side Dishes

This gratin pairs well with simply roasted chicken or pork tenderloin, letting the creamy spinach shine without competition. I’ve also served it alongside grilled fish and found the texture contrast delightful. For a vegetarian meal, add a crisp green salad with vinaigrette to cut through the richness.

Creative Ways to Present

For a dinner party, I like to serve individual mini gratins in ramekins topped with a perfect little pancetta crisp and a tiny sprig of thyme. It feels so special on the plate! Alternatively, layering the gratin with thin slices of roasted sweet potato creates a visually stunning dish that’s still true to the original flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When cooling, I let it come to room temp before refrigerating to avoid sogginess. The flavor actually deepens overnight, making it even better the next day.

Freezing

I’ve frozen this gratin a few times with success—just cool completely before wrapping tightly in foil and plastic wrap. When thawing, I let it sit in the fridge overnight, then reheat gently. The texture changes slightly but it’s still delicious and convenient for busy weeks.

Reheating

To keep the gratin creamy and avoid rubbery cheese, I reheat leftovers covered with foil in a 325°F oven for 15-20 minutes. Stir gently halfway through if reheating a large portion to evenly warm everything without drying out.

FAQs

Final Thoughts

This Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe holds a special place in my kitchen rotation because it’s the perfect combo of indulgence and ease. Every time I make it, whether for guests or just a cozy family dinner, it earns compliments and disappears quickly. Give it a try—you’ll find it’s one of those dishes that feels like a delightful secret once you know how to make it right. Happy cooking!

Print