Spinach Gratin

Spinach Gratin

Fresh spinach cooks quickly, with a bit of stock to keep it moist. It’s topped with a seasoned mix of bread crumbs and shredded cheese for a quick, healthy side dish.


  • 12oz (350gr) fresh spinach, roughly chopped
  • 1/2 (4oz, 120ml) cup chicken broth
  • 1/2 cup shredded cheese
  • 1/4 dry bread crumbs
  • 1 tsp thyme
  • 1 tsp olive oil


  • Put spinach in oiled baking dish just large enough to hold it. I used  8 X 11 inch (20 X 27.5cm) oval ceramic dish.
  • Heat broth and pour over spinach.
  • Mix bread crumbs, thyme, cheese and sprinkle over spinach.
  • Cover with foil and bake at 375F (190C) for 25 minutes.
  • Uncover and bake 5 minutes longer.
  • Serve from baking dish.


To roughly chop spinach: remove any thick stems, pile the leaves up and cut through 2 or 3 times.
I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped it to wilt.
As it bakes, it collapses, and the gratin topping comes together.


Keywords: spinach gratin

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