Spinach & Jarlsberg Gratin

Spinach & Jarlsberg Gratin


  • 4 tablespoons unsalted butter
  • 4 cups chopped yellow onions (2 large)
  • 1/4 cup flour
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds frozen chopped spinach, defrosted (five 10-ounce) packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Jarlsberg cheese (Swiss may be substituted)


1. Preheat the oven to 425 degrees F.

2. Melt the butter in a saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour, nutmeg and cinnamon and cook for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

3. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Jarlsberg on top. Bake for 20 minutes until hot and bubbly.

Download the recipe card for this recipe: Recipe_Spinach & Jarlsberg Gratin


Chef Bob Aungst