Gluten Free Thanksgiving – Creamed Spinach Gratin Recipe

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by Carol Kicinski on November 19, 2008

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Gluten Free Thanksgiving – 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 Thanksgiving – Creamed Spinach Gratin Recipe


5 – 10 ounce package 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 — use divided
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 cup grated Gruyere cheese


Preheat oven to 425 degrees.

Squeeze as much liquid as possible from the spinach.

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.

Mix cornstarch with about ¼ cup of cold milk.

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.

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.

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.


This Gluten Free Thanksgiving – Creamed Spinach Gratin Recipe serves 8 gluten free people for a regular meal, 10 – 12 (or more) for Thanksgiving.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 12 comments… read them below or add one }

The Peanut Butter Boy November 19, 2008 at 6:01 pm

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.


jill elise November 19, 2008 at 6:35 pm

what a beautiful photo!


Peter G November 19, 2008 at 6:57 pm

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


Cynthia November 20, 2008 at 4:47 pm

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 :)


H.Peter November 20, 2008 at 6:31 pm

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!


taste memory November 21, 2008 at 7:31 am

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!


The Short (dis)Order Cook November 21, 2008 at 2:03 pm

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


Katie November 21, 2008 at 10:51 pm

I want to have Thanksgiving at your house!


dana aka Gluten Free In Cleveland November 22, 2008 at 1:50 pm

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


Cinnamonda November 22, 2008 at 4:11 pm

Lovely recipe! Made my mouth water! :)



Helen November 26, 2008 at 2:29 pm

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!


Conzo April 14, 2010 at 5:44 pm

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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