This spinach gratin recipe is sponsored by ALDI. This dish is creamy, hearty, slightly spiced, and loaded with gruyere and parmesan. It’s a delicious, comforting side that works perfectly for holidays. Easy to make, simple to prepare ahead, and it reheats beautifully.
It’s official: today we celebrate the most important part of Thanksgiving—the side dishes.
While a beautiful turkey is always worth the effort, my favorite part of the holiday table is the sides: pile after pile of comforting, indulgent dishes. This spinach gratin is a new favorite side to add to your holiday spread. It’s ultra-creamy and dreamy, bursting with gruyere, savory pancetta and a hint of nutmeg. It pairs perfectly with richer potato dishes and adds a bright, cheesy green element to the plate.
The best part? It’s incredibly easy. We rely on frozen chopped spinach to deliver big flavor with minimal fuss. You’ll love how simple and satisfying it is.
I’m excited to partner with ALDI on this recipe. I source all the key ingredients there, including Simply Nature Organic Chopped Frozen Spinach, Simply Nature Organic Whole Milk, and Emporium Selection Gruyere Cheese. ALDI is a reliable one-stop shop for affordable, quality ingredients—perfect for holiday entertaining.
Over the years I’ve created several holiday recipes using ALDI ingredients, and this gratin is one I keep coming back to. It’s rich, comforting, and makes a beautiful addition to any festive meal.
This year ALDI brought back 2019 prices on many Thanksgiving favorites to make holiday shopping easier. That made it even simpler to gather everything you need without breaking the bank. I love how affordable and convenient it is to shop there for holiday menus.
This gratin is a showstopper, yet simple. You can make it entirely in an oven-safe skillet or transfer to a baking dish. Start by cooking diced pancetta until crisp, then use the rendered fat to sauté onion and garlic. Stir in flour to make a roux, then slowly whisk in whole milk and a touch of heavy cream to form a béchamel. Finish the sauce with a pinch of nutmeg and a generous amount of grated parmesan for depth.
Next, fold in the thawed frozen spinach—squeezed if it’s watery—then return the pancetta to the pan. Stir in some of the grated gruyere, transfer to a baking dish if needed, and top with the remaining gruyere. Bake until golden, bubbly and irresistible.
This gratin is heavenly: rich, cheesy and satisfying. It complements turkey and all the classic sides, and leftovers are outstanding. You can prepare it ahead—either fully bake and reheat, or assemble and refrigerate until you’re ready to bake. That flexibility makes it an ideal holiday side.
Spinach Gratin
Spinach Gratin
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Ingredients
- 4 ounces Appleton Farms Diced Pancetta
- 1 sweet onion, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons all-purpose flour
- 3 10 ounce bags frozen chopped spinach
- 2 ½ cups whole milk
- ½ cup heavy whipping cream
- ¼ teaspoon ground nutmeg
- 1 cup grated parmesan cheese
- 1 cup grated gruyere cheese
Instructions
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Preheat the oven to 425°F.
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In a large skillet over medium heat, cook the pancetta, stirring often, until the fat renders and the pancetta is crispy. Remove with a slotted spoon and drain on paper towels.
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Keep the skillet over medium heat and add the diced onion, garlic and a pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the flour to make a roux.
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Cook the flour and onion mixture for 2–3 minutes, stirring until golden and fragrant. Slowly whisk in the milk, then the cream, continuing to whisk until smooth.
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Simmer, stirring often, for 5–6 minutes until the sauce thickens enough to coat a spoon. Add the nutmeg.
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Reduce heat to low and stir in the parmesan, a handful at a time, until fully melted.
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Thaw the spinach and squeeze out any excess liquid with a dish towel. Stir the spinach into the béchamel, turn off the heat, and stir in ½ cup of the gruyere. Taste and adjust salt and pepper if needed. Stir the pancetta back in.
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Transfer to a 9×9 or 6×10 baking dish (or leave in an oven-safe skillet). Sprinkle the remaining gruyere on top and bake 25–30 minutes, until bubbly and golden.
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Serve immediately.
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Make ahead: bake fully and reheat in a low oven covered with foil, or assemble and refrigerate until 30 minutes before baking. Let sit at room temperature for 30 minutes, then bake as directed.
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*2019 Thanksgiving Price Rewind on select ALDI products based on average retail at ALDI from November 2–29, 2019. Available in store and online from November 2-19, 2022. Taxes and online and delivery fees not included. Products with reduced prices are marked with the Thanksgiving Price Rewind icon. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer available at select ALDI stores.