Creamy Spinach Gratin

Creamy Spinach Gratin

Bubbling, golden and deeply savoury, this gratin layers tender wilted spinach in a silky garlic sauce beneath a crisp, herb-flecked breadcrumb crust — comfort food at its most elegant. It is rich in iron and folate from the spinach, yet lighter than a classical gratin. Serve alongside roasted potatoes or grilled sourdough with a glass of dry Riesling.

Ingredients
[ ] 750 g baby spinach
[ ] 2 tablespoons olive oil, plus extra for drizzling (in place of butter)
[ ] 1 medium onion, finely diced
[ ] 4 cloves garlic, finely minced
[ ] 1 tablespoon plain flour
[ ] 250 ml unsweetened oat milk (in place of cream)
[ ] 3 tablespoons nutritional yeast, divided (in place of cheese)
[ ] ½ teaspoon freshly grated nutmeg
[ ] Salt and freshly ground black pepper, to taste
[ ] 50 g fine dry breadcrumbs

Instructions
[ ] 1. Place the baby spinach in a large saucepan over a medium-high heat with a splash of water. Cook, turning with tongs, for 2–3 minutes until fully wilted.
[ ] 2. Tip the wilted spinach into a colander and leave to cool for a few minutes, then squeeze out as much liquid as possible with your hands. Roughly chop and set aside.
[ ] 3. Wipe out the pan and set it over a medium heat. Add the olive oil and, once shimmering, add the diced onion. Cook for 5–6 minutes, stirring occasionally, until soft and translucent.
[ ] 4. Add the garlic and cook for a further 1 minute until fragrant.
[ ] 5. Scatter the flour over the onion and garlic and stir constantly for 1 minute to cook out the raw flour taste.
[ ] 6. Gradually pour in the oat milk, a little at a time, stirring well after each addition to keep the sauce smooth. Bring to a gentle simmer and cook for 2–3 minutes until the sauce has thickened to a creamy consistency.
[ ] 7. Stir 2 tablespoons of the nutritional yeast and the grated nutmeg into the sauce. Add the chopped spinach and fold everything together until evenly coated.
[ ] 8. Taste and season generously with salt and freshly ground black pepper.
[ ] 9. Preheat your grill to high (or your oven to 220 °C / 200 °C fan / gas 7). Spoon the creamed spinach into a shallow ovenproof gratin dish and spread it level.
[ ] 10. Mix the breadcrumbs with the remaining 1 tablespoon of nutritional yeast and a small pinch of salt, then scatter the mixture evenly over the surface of the spinach. Drizzle lightly with olive oil.
[ ] 11. Place under the hot grill for 3–4 minutes (or bake for 8–10 minutes) until the topping is golden and the sauce is bubbling at the edges.
[ ] 12. Remove from the heat and leave to stand for 1–2 minutes before bringing the dish straight to the table.

https://www.cuisinesavvy.com/recipe/creamy-spinach-gratin