This spinach gratin recipe is sponsored by ALDI. This dish is creamy, hearty, lightly spiced, and loaded with gruyere and parmesan. It makes a perfect holiday side: easy to prepare, great for make-ahead, and it reheats beautifully.
It’s official: we’re diving into the most important part of Thanksgiving — the side dishes.
While a golden roasted turkey is always welcome, my favorite part of the holiday is the variety of side dishes. Carbs, comfort, and a little indulgence — that’s what Thanksgiving is all about. This spinach gratin fits right in: creamy, cheesy, and just the right balance of savory flavors.
This isn’t your ordinary gratin. It’s a silky bechamel with plenty of gruyere, crispy pancetta for savory crunch, and a hint of nutmeg for warmth. It pairs perfectly with potato-forward dishes and complements any holiday plate.
The best part? It’s very simple to make. Using frozen chopped spinach keeps it easy and consistent, so you get a big hit of flavor with minimal fuss.
I’m excited to partner with ALDI on this recipe. Over the years I’ve relied on ALDI for holiday staples and affordable, quality ingredients. This year ALDI brought back prices from 2019 on many Thanksgiving favorites, making it easier to prepare a delicious holiday without overspending.
ALDI is a reliable one-stop shop for weeknight meals and holiday entertaining alike. For this gratin I used Simply Nature Organic Chopped Frozen Spinach, Simply Nature Organic Whole Milk, and Emporium Selection Gruyere Cheese — all great values that helped make this dish a standout.
This gratin can be prepared in a single oven-safe skillet or made in a skillet and transferred to a baking dish. Start by crisping diced pancetta in a large skillet, then use the rendered fat to soften diced sweet onion and garlic. Stir in flour to make a roux, then whisk in whole milk and a bit of heavy cream to build a velvety bechamel. A pinch of nutmeg and parmesan cheese add depth and richness.
Next, fold in the thawed, well-drained spinach and return the pancetta to the mixture. Finish by stirring in part of the gruyere, then spread the mixture into a baking dish and top with the remaining gruyere. Bake until golden, bubbly, and delicious.
The result is rich, savory, and utterly comforting. Leftovers reheat wonderfully, and the gratin is a great candidate for make-ahead planning: you can bake it fully and reheat later, or assemble it and refrigerate until you’re ready to bake.
This dish is straightforward to prepare and impressive to serve. Below is a clear, easy-to-follow recipe so you can make this gratin for your next gathering.
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 black pepper
- 3 tablespoons all-purpose flour
- 3 10-ounce bags Simply Nature organic chopped frozen spinach
- 2 ½ cups Simply Nature organic whole milk
- ½ cup Friendly Farms heavy whipping cream
- ¼ teaspoon ground nutmeg
- 1 cup grated Emporium Selection parmesan
- 1 cup grated Emporium Selection gruyere
Instructions
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Preheat the oven to 425°F (220°C).
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Add the pancetta to a large skillet over medium heat. Cook, 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 form a roux.
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Cook the flour and onion mixture 2 to 3 minutes, stirring until fragrant and lightly golden. Slowly whisk in the milk, then stir in the cream.
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Cook for 5 to 6 minutes, stirring often, until the sauce thickens and coats 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 and smooth.
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Thaw and drain the spinach well, squeezing out excess liquid with a dish towel if needed. Stir the spinach into the bechamel, then turn off the heat and stir in ½ cup of the gruyere. Taste and adjust seasoning if necessary.
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Transfer the mixture to a 9×9 or 6×10 baking dish, or leave it in an oven-safe skillet. Sprinkle the remaining gruyere on top. Bake 25 to 30 minutes, until bubbly and golden.
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Serve immediately.
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Make-ahead: fully bake and reheat covered in a low oven, or assemble and refrigerate until ready to bake. Remove from the fridge 30 minutes before baking and 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.