Half-and-Half Creamed Spinach Gratin

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A rich and velvety gratin featuring spinach in a luscious half-and-half cream sauce, baked to golden perfection. This French-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh spinach leaves, half-and-half, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz fresh spinach leaves
• 1 cup half-and-half
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1/3 cup panko breadcrumbs

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Instructions

1. Step 1: Preheat the oven to 375°F. Rinse and roughly chop 12 oz fresh spinach leaves. Set aside.
2. Step 2: In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
3. Step 3: Whisk in 2 tbsp all-purpose flour and cook, stirring constantly, for 2 minutes until the mixture bubbles and turns a light golden color.
4. Step 4: Gradually pour in 1 cup half-and-half while whisking to avoid lumps. Continue cooking over medium heat, stirring often until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Stir in 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp nutmeg, and 1/2 cup grated Parmesan cheese until melted and smooth.
6. Step 6: Add the chopped spinach to the sauce and cook for 2 minutes until wilted and evenly coated.
7. Step 7: Transfer the spinach mixture to a buttered 8x8-inch baking dish. Sprinkle 1/3 cup panko breadcrumbs evenly over the top.
8. Step 8: Bake in the preheated oven for 15-20 minutes until the top is golden and bubbling. Let rest for 5 minutes before serving.