Carolina Kitchen: Spinach Au Gratin


by Old Rock Cafe, Chef Randall Spencer


  • 4 tbsp Unsalted butter
  • 1/4 Cup Shallot, finely diced
  • 1/4 Cup Flour, all-purpose
  • 3 tbsp Nutmeg, freshly grated
  • 1 Cup Heavy cream
  • 2 Cup Milk, whole
  • 3 lbs. Frozen chopped spinach
  • 1 Cup Parmesan cheese, freshly grated
  • 1 tbsp Smoked sea salt
  • 1/2 tsp Black pepper, freshly ground
  • 1 Cup Gruyere cheese, grated
  • 3/4 Cup Panko bread crumbs


  1. Preheat oven to 425
  2. Melt 2 tbsp butter in sauté pan over medium heat.
  3. Add shallot and cook, stirring until softened, about 4 minutes. A
  4. dd the flour and nutmeg and cook, stirring, for 2 minutes.
  5. Add the cream and milk and cook until thickened.
  6. Squeeze as much liquid from spinach and add to sauce.
  7. Add half cup of the parmesan and gruyere cheese and mix well.
  8. Season to taste with salt & pepper.
  9. Heat medium skillet over medium heat.
  10. Add 1 tbsp butter and panko crumbs; cook, stirring constantly, until golden brown, about 5 minutes.
  11. Season to taste with salt & pepper.
  12. Lightly brush oval baking dish with remaining butter.
  13. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining cheese.
  14. Bake until brown on top and edges are starting to bubble, about 20 minutes.