Spinach Gratin
This lighter Spinach Gratin uses Greek yogurt and panko for a tangy, crispy twist on a classic cheesy side.
Ingredients
Gratin Mixture
- 2 10-ounce packages frozen spinach, thawed and well drained
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 6-ounce container nonfat plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Topping
- 1/4 cup panko breadcrumbs
Instructions
Prepare
- Preheat the oven to 350°F. Coat a 1.5-quart baking dish with cooking spray.
- Place thawed spinach in a clean kitchen towel; squeeze out as much moisture as you can.
Filling
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes.
- Stir in garlic and cook 30 seconds, until fragrant.
- Sprinkle flour over the vegetables and cook, stirring constantly, 1 minute.
- Gradually whisk in milk; continue cooking, stirring, until the sauce begins to thicken, about 2–3 minutes.
- Remove skillet from heat. Stir in Greek yogurt, Parmesan, nutmeg, salt and pepper.
- Gently fold in the drained spinach until evenly coated and transfer to the prepared baking dish.
Baking
- Evenly sprinkle the panko breadcrumbs over the top.
- Bake 20 minutes, or until the gratin is bubbling around the edges and the topping is golden.
- Let cool 5 minutes before serving.
Notes
Make sure to squeeze spinach very well to avoid a watery gratin.
After refrigerating, stir in a splash of milk before reheating to restore creaminess.
Leftovers keep for up to 3 days in the fridge or freeze for up to 1 month.