Spinach Gratin

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Family Favorite. This is fantastic, I have made is several times and it always comes out perfect. I usually make it as per directions, but for a little bit lower calorie I use fat free half and half and it works great. I have frozen portions of this and it heats up well. All in all, a wonderful side dish for holidays or every day dinners.

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all I have to say is that the people eating dinner with me tomorrow night are luckkkky. and my family may never allow me to heat up a frozen package of creamed spinach again!
I cooked up a small portion tonight to test and what a fantastic recipe. I think now that I know how to execute it, it will be a snap to prepare.

has anybody tried to freeze portions (unbaked for easy side?

delish Ina, thanks!

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This is the most wonderful recipe for spinach. I've made it several times, always to rave reviews and was requested to make it for Easter. Frozen chopped spinach makes it a snap to make and Swiss cheese can be substituted for Gruyere cheese if cost is an issue.

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This recipe is sooooo easy and delicious! Will be making again for sure. I did not have Gruyere cheese so I used swiss cheese instead.

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This spinach gratin is creamy, cheesy, baked goodness. Great side dish that is especially good for Christmas/Holiday entertaining. I have made this a day ahead then I just take it out of the refrigerator, let it come up to room temp, then bake as directed.
I use a standard (9x11 or 9x13 clear, glass baking dish and it has worked for me every time.

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Yum!!! I halved the recipe for the boyfriend and I. This was just wonderful. My new favorite way to prepare spinach!!!

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This was wonderful at Christmas dinner - but I wonder if I should have used a gratin dish?

The taste was unbelievably good but I thought I got the texture was off. I used a pie dish and maybe it should have been spread thinner into a gratin dish? Thoughts?

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Back by popular demand... getting ready to prepare this dish for my family's Christmas dinner for the third year. Simple to make, yet sophisticated enough to pair with our traditional lobster tails, filet mignon and Veuve Clicquot. I wouldn't change a thing about this recipe... it's perfection.

As there's no room in the two ovens with the main dishes cooking... I pop this on the grill, uncovered in a pyrex baking dish with a baking sheet under it at about 400 degrees and watch it very closely... best if the dish is room temperature if you're going to use a grill and might not take exactly 20 mins... a little less.

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I made this when she first debuted the recipe years ago. It is delicious and was a big hit at my first big Christmas dinner. I plan on making it again this year!

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After reading the reviews on this, I just had to make it as a side dish for our Christmas Eve dinner. I did add one minced garlic clove but other than that, followed the directions. I actually made it the day before, covered it and put in frig.
On Christmas Eve I took it out from the frig about an hour before I put it in the oven along with my seafood stuffed filet of sole. Baked it at 400 for about 45 minutes. Everyone raved about how great it was - you can be sure this will be added to menu especially when I'm entertaining.