Spinach Gratin

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Fantastic recipe! This is a staple recipe now for my Christmas dinner. My family requests it. I make it. Would not change a thing about it either..

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Every time I serve one of Ina's dishes we sit back and say "Thanks Ina!!!" This gratin was so simple to make, but what depth of flavor!!! I've made it several times now for friends and family and been asked for the recipe!!! Wondeful!!

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This is one of my favorite sides. Its different than the average green bean casserole around the holidays. Be mindful of the seasoning, all the cheese can make it salty, but it needs enough salt to bring out the yummy flavors :-

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Wonderful recipe...so easy and delicious!

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This was one of my vegetables for Christmas and boy was it a huge hit. Everybody loved it and told me to add it to our newest favorite dishes. I usually never make anything without knowing how it taste before serving guest, but I figured I couldn't go wrong with Ina's recipe and I was right. I like that you don't have to alter any of her recipes down to the correct amount of salt and pepper. Her recipes are full proof to me. She makes me look like I can really cook and I love her for that. I am so glad that she shares her fabulous recipes.

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this is so easy to make and if you don't like spinach after this recipe you never will! It is awesome.

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Made this last night and the family really enjoyed it. Left overs were delish for lunch this afternoon. You can always trust Ina's recipes to be really good.

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Excellent. Followed recipe exactly, and this was a big hit at a large family dinner. Multiple requests for the recipe. Ina does it again!

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I haven't had a holiday dinner without this dish in 7 years! Even the non-spinach eaters gobbled this one up!

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Spot on, as usual, Ina! Great recipe. I have made it as written and loved it. It was classical and the perfect compliment to steak au poivre. I then asked WWID and decided to turn up the volume on a classic. My variations were as follows: We added a tsp of red pepper flakes, a tsp of chipotle, a 1/4 cup of double-smoked bacon (crumbled, 2 cloves of garlic and a dash of dijon. In regards to the cheese, we added a whole cup of parmesan and 1/2 cup of smoked gruyere to the gratin and topped the dish with about a cup of regular gruyere. The result was a slightly spicy, smokey, cheesy dish of spinach ecstacy. Never thought I would use the words "spinach" and "ecstacy" in the same sentence, but hey....it fits. I am definitely adding this to the repetoire. Thanks, Ina!