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Spinach Au Gratin

Prep Time:10 Minutes
Cook Time:45 Minutes

Nutritional Information

A classic steakhouse dish that is hearty and easy to prepare.


  • 1 ounce clarified butter
  • 1 ounce flour
  • 1 pint half and half
  • 2 1/2 lbs. frozen chopped spinach, thawed
  • salt and pepper, to taste
  • 1 1/2 lbs. cheddar cheese, shredded


  • 1. Heat the butter in a saucepan. Add the flour and cook to make a blond roux.
  • 2. Add the half-and-half, whisking to remove any lumps of roux. Bring to a simmer and cook for 15 minutes.
  • 3. Drop the spinach into boiling salted water and cook for 2 minutes. Remove from the heat and drain well.
  • 4. Combine the hot spinach with the cream sauce and adjust the seasonings.
  • 5. Fill eight 10-ounce gratin dishes with the creamed spinach. Top each with 3 ounces (90 grams) shredded cheddar cheese and place under the broiler until the cheese is melted and browned and the spinach is very hot. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828