Gluten-Free Creamed Spinach Gratin recipe

Gluten Free Creamed Spinach Gratin Recipe

Well the Art Show turned out to be a smash success! But since one of my darling son’s sponsors was Grey Goose Vodka (meaning lots and lots of free vodka!) it took me awhile to – well, let’s just say rest up!

Time to continue with our gluten-free Thanksgiving makeover.

Just for the record, this is what constitutes the traditional feast in our home:

Chicken Liver Pate with Mushrooms
Roasted Turkey
Gluten-Free Cornbread and Sausage Stuffing
Gluten-Free Giblet Gravy
Creamed Spinach Gratin
Green Beans with Balsamic Onions
Mashed Potatoes
Mustard Cheddar Potato Gratin
Yams topped with Marshmallows
Granddad’s Jell-O Salad
Homemade Cranberry Sauce
Store Bought Canned Cranberry Sauce (I know but it does have its appeal!)
Gluten-Free Chocolate Cake and about another five desserts.

I really love this Gluten Free Creamed Spinach Gratin Recipe which I adapted from Ina Garten’s Barefoot Contessa Parties! It originally called for flour as a thickening agent, which just goes to show you that even though you think that lots of Thanksgiving dishes would naturally be gluten-free – there are indeed unexpected places that pesky little gluten can show up.

I hope your family enjoys this dish as much as we do.

Gluten-Free Creamed Spinach Gratin

5 from 1 vote
Gluten-Free Creamed Spinach Gratin recipe
Gluten Free Creamed Spinach Gratin Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 255 kcal
Author: Carol Kicinski
Ingredients
  • 5 (10-ounce) packages frozen chopped spinach defrosted
  • 4 tablespoons unsalted butter
  • 2 large white onions chopped
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon course salt
  • 1 teaspoon freshly grated black pepper
  • 2 tablespoons cornstarch
  • 2 cups milk divided
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup grated Gruyere cheese
Instructions
  1. Preheat oven to 425 degrees.
  2. Squeeze as much liquid as possible from the spinach.
  3. Melt butter in a heavy-bottomed sauté pan over medium heat. Add onions and sauté until translucent but not browned -- about 15 minutes. Add the nutmeg, salt and pepper. Cook for about 2 more minutes.
  4. Mix cornstarch with about ¼ cup of cold milk.
  5. Add rest of milk and heavy cream to onion mixture and cook until hot -- about 5 minutes. Add the cornstarch and milk mixture and cook until sauce has thickened. Add spinach and ½ cup Parmesan cheese to the cream mixture. Mix well.
  6. Transfer the spinach to a 9-inch square or round baking dish. Top with remaining cheeses. Bake for 20 minutes or until hot and bubbly.
  7. Can be made ahead up to point where the dish goes into the oven – just cover with plastic wrap and refrigerate. Let dish come to room temperature before final cooking.
Nutrition Facts
Gluten Free Creamed Spinach Gratin Recipe
Amount Per Serving
Calories 255 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 60mg 20%
Sodium 859mg 36%
Potassium 523mg 15%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 12g 24%
Vitamin A 290%
Vitamin C 9.7%
Calcium 42%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Creamy Gratin Gruyere Cheese Holiday Parmesan Cheese Recipe Spinach Thanksgiving
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  1. The Peanut Butter Boy
    November 19, 2008

    Huh, I would have expected more cheese to hold it together, a thick one like ricotta or cottage. But it looks great! Reminds me of a spinach quiche.

  2. jill elise
    November 19, 2008

    what a beautiful photo!

  3. Peter G
    November 19, 2008

    I’m loving your whole gluten free Thanksgiving series. Delicious spinach prepared with all that beautiful cheese….mmmm.

  4. Cynthia
    November 20, 2008

    I really should be living in your neck of the woods!

    Glad the hear the show was a success.

    Just recommended your blog to another friend :)

  5. H.Peter
    November 20, 2008

    Sounds fantastic.

    let me point out Lingonberries from Ikea (In the food section), they are the Euro version of our Lingonberries.

    Makes for fantastic sauces!

  6. taste memory
    November 21, 2008

    that’s fantastic that you have revised your *Thanksgiving* menu yet still so savory + decadent! I have always loved creamed spinach gratin but have so many sensitivities to dairy. I found that using almond milk as well as organic ‘rennet’ free cheese in small doses really makes a difference for me. Enjoying your series!

  7. The Short (dis)Order Cook
    November 21, 2008

    That looks delicious. More kids would eat their spinach if it looked like this.

  8. Katie
    November 21, 2008

    I want to have Thanksgiving at your house!

  9. dana aka Gluten Free In Cleveland
    November 22, 2008

    The creamed spinach looks divine…and congrats to your son! You sound like such a proud mama, and righfully so!!

  10. Cinnamonda
    November 22, 2008

    Lovely recipe! Made my mouth water! :)

    Greetings,
    Tiina

  11. Helen
    November 26, 2008

    This sounds absolutely delicious – spinach is one of my favourite veggies and with cheese? Who could argue with that! It seems like such a comforting dish at this time of year too – something to warm the cockles!

  12. Conzo
    April 14, 2010

    This looks divine and I've only found this now in 2010! I might try it with an almond milk and lighter cheese like @TasteMemory mentioned and see what happens.

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