Spinach Gratin

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Doubled cheese, caramelized (not browned! shallots instead of onions, used all heavy cream no milk, lowered oven temp to 400 and cooked longer so dish was heated throughout w/o browning cheese. It easily makes 12 servings as a side dish. It was the biggest hit of my prime rib Christmas dinner. GO INA!!!!!! Don't skimp on Gruyere it is key to flavor. Some of you have commented on price of Gruyere. This is a bargain dish considering it easily serves 12 people. Lot of calories but it is a holiday dish. With the richness of the dish, people ate smaller portions of prime rib. There is your money saver! How much do you spend for a prime rib roast for l2?

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The perfect marriage between comfort food and vegetable dish. It's not so rich that you don't appreciate the spinach, but it has enough other flavors that even non-spinach lovers enjoy it. Since it can also be made (assembled ahead, it makes meal prepartion simple.

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perfectly delicious and easy.

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Thanks you, Ina-- you are a master. I served this to company, who raved, including an 8 yo girl who hates veggies--she ate all of it, licking her lips! Consistent as always, you never disappoint. You are my go-to cook on food network. Thanks again.

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This recipe makes a TON, but halves easily. PHENOMENALLY DELICIOUS!!! Just don't let the cheese get brown and crunchy at the end; it needs to be soft and creamy.

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Fantastic! I added four cloves of minced garlic, doubled the parm, and dumped handfuls of gruyere on top. I made it a day in advance, and it turned out beautifully.

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This dish was a big hit in a family where no one really eats their vegetables. Thank you Ina!

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made this dish for thanksgiving and it was a hit! the spinch was cooked to perfection, personally, i caramelized the onions a bit more than what it called for and it was excellent, it actually gave the cream, the taste of cream of onion soup, i would highly recommend this to anyone who likes spinach

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This is the greatest recipe... been making it for years and everyone likes it!! I double the cheese and put 1 1/2c parm in the casserole, and 1/2c parm and 1c gryuere on the top. If you want it a little zippier, add some red chili flakes or chipoltle powder! I will be making this one for years to come!!

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I love this recipe -- can you do it ahead of time, perhaps up until the point it should go in the oven? Thanks!