Spinach Gratin with Crispy Pancetta and Melted Gruyère Recipe
A rich and creamy spinach gratin featuring crispy pancetta, a flavorful béchamel sauce with nutmeg, and a cheesy topping of Parmesan and Gruyere, baked to bubbly golden perfection. Perfect for a comforting side or a vegetarian adaptation without pancetta.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Units
Scale
Meat and Aromatics
- 4 ounces Appleton Farms Diced Pancetta
- 1 sweet onion, diced
- 2 garlic cloves, minced
- kosher salt and pepper to taste
Sauce and Cheese
- 3 tablespoons Baker’s Corner All-Purpose Flour
- 2 1/2 cups Simply Nature Organic Whole Milk
- 1/2 cup Friendly Farms Heavy Whipping Cream
- 1/4 teaspoon Stonemill Ground Nutmeg
- 1 cup grated Emporium Selection Parmesan Cheese Wedge
- 1 cup grated Emporium Selection Gruyere Cheese, divided
Vegetables
- 3 10 ounce bags Simply Nature Organic Chopped Frozen Spinach
Instructions
- Preheat oven: Set the oven to 425 degrees Fahrenheit to prepare for baking the gratin later.
- Cook pancetta: In a large skillet over medium heat, cook the pancetta, stirring often, until fat renders and pancetta becomes crispy. Remove with a slotted spoon and drain on paper towels.
- Sauté aromatics: In the same skillet over medium heat, add diced onions, minced garlic, and a pinch of salt and pepper. Cook until onions soften, about 5 minutes, stirring occasionally.
- Make roux: Stir in the flour with the onions and garlic and cook for 2 to 3 minutes until the mixture is golden, fragrant, and nutty.
- Add liquids: Slowly whisk in the whole milk and then the heavy whipping cream, stirring continuously to avoid lumps. Continue cooking and stirring for 5 to 6 minutes until the sauce thickens enough to coat a spoon.
- Season béchamel: Stir in ground nutmeg, then reduce heat to low and gradually add the Parmesan cheese, stirring until completely melted and smooth.
- Prepare spinach: Remove frozen spinach from bags and squeeze out excess moisture using a dish towel. Add the spinach to the béchamel sauce and stir well. Turn off the heat and stir in half a cup of the Gruyere cheese. Taste and adjust salt and pepper if needed.
- Assemble gratin: Transfer the spinach mixture to a 9×9 or 6×10 baking dish, or keep it in an oven-safe skillet. Sprinkle the remaining Gruyere cheese evenly on top.
- Bake gratin: Bake in the preheated oven for 30 minutes until bubbly and golden brown on top.
- Serve: Serve the spinach gratin immediately for best texture and flavor.
- Make ahead tips: Either bake completely, then reheat covered with foil in a low oven; or prepare the mixture, store covered in the fridge, bring to room temperature for 30 minutes before baking as directed.
Notes
- If you prefer a vegetarian version, omit pancetta and add extra cheese or toasted breadcrumbs for texture.
- Make sure to squeeze out excess moisture from the frozen spinach to prevent a watery gratin.
- The béchamel sauce can be prepared a day ahead and refrigerated to save time on baking day.
- For a crispier top, broil the gratin for the last 2-3 minutes of baking time, watching closely to avoid burning.
- Use freshly grated cheeses for better melting and flavor, avoiding pre-shredded cheese with anti-caking agents.
