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Spinach Gratin with Pancetta and Triple Cheese Recipe

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4.6 from 14 reviews

A creamy, cheesy spinach gratin featuring crispy pancetta, a smooth béchamel sauce infused with nutmeg, and a golden Gruyere topping baked to perfection. This comforting side dish serves 8 to 12 people and is perfect for holiday meals or cozy dinners.

Ingredients

Units Scale

Meat

  • 4 ounces Appleton Farms Diced Pancetta

Vegetables

  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 3 10 ounce bags Simply Nature Organic Chopped Frozen Spinach

Dairy

  • 2 1/2 cups Simply Nature Organic Whole Milk
  • 1/2 cup Friendly Farms Heavy Whipping Cream
  • 1 cup grated Emporium Selection Parmesan Cheese Wedge
  • 1 cup grated Emporium Selection Gruyere Cheese, divided

Pantry

  • 3 tablespoons Baker’s Corner All-Purpose Flour
  • Kosher salt and pepper, to taste
  • 1/4 teaspoon Stonemill Ground Nutmeg

Instructions

  1. Preheat oven Preheat your oven to 425 degrees Fahrenheit to prepare for baking the gratin.
  2. Cook pancetta In a large skillet over medium heat, cook the diced pancetta, stirring often until the fat renders and the pancetta becomes crispy. Use a slotted spoon to remove it and place it on a paper towel to drain excess grease.
  3. Sauté aromatics Keep the skillet on medium heat and add the diced onion, minced garlic, and a pinch of kosher salt and pepper. Cook for about 5 minutes, stirring often, until the onions soften.
  4. Make roux Stir in the flour to the onion mixture to create a roux. Cook, stirring for 2 to 3 minutes until the mixture is golden, fragrant, and nutty.
  5. Add liquids Slowly whisk in the whole milk while continuously stirring. Then pour in the heavy cream while stirring. Continue to cook for 5 to 6 minutes, stirring often, until the mixture thickens to a sauce that coats the back of a spoon.
  6. Flavor sauce Add the ground nutmeg and reduce the heat to low. Stir in the parmesan cheese gradually, one handful at a time, stirring until completely melted.
  7. Prepare spinach Remove the spinach from the packaging and squeeze out any excess liquid using a dish towel. Add the spinach to the béchamel sauce and mix well. Turn off the heat and stir in half a cup of the shredded Gruyere cheese. Taste and adjust salt and pepper if needed.
  8. Assemble and bake Transfer the spinach mixture to a 9×9 or 6×10 inch baking dish (or keep it in an oven-safe skillet). Sprinkle the remaining Gruyere cheese evenly over the top. Bake in the preheated oven for 25 to 30 minutes until the gratin is bubbly and has a golden brown crust.
  9. Serve Remove from the oven and serve immediately for best flavor and texture.
  10. Make ahead tips To prepare ahead, either fully bake and later reheat covered with foil in a low oven until warmed through, or prepare the mixture and store it in the refrigerator until 30 minutes before baking. Let sit at room temperature for 30 minutes prior to baking as instructed.

Notes

  • Squeezing out the excess liquid from frozen spinach is crucial to prevent the gratin from becoming watery.
  • Gruyere cheese provides a rich, nutty flavor but can be substituted with Swiss cheese if unavailable.
  • Using freshly grated parmesan cheese melts better and adds superior flavor compared to pre-grated varieties.
  • If you prefer a vegetarian version, omit the pancetta or replace it with smoked mushrooms for a smoky flavor.
  • Make sure to let the dish rest a few minutes after baking for easier serving.

Find it online: https://yummelle.com/spinach-gratin-with-pancetta-and-triple-cheese-recipe/