Spinach Artichoke Gratin

Ingredients

Equipment Needed

• •Large heavy-bottomed saucepan or Dutch oven
• •9x13 inch baking dish or oval gratin dish
• •Whisk
• •Large pot for blanching (if using fresh spinach)
• •Clean kitchen towels for drying vegetables

Instructions

1. 1

   Prepare the spinach

   If using fresh spinach, bring a large pot of salted water to a rolling boil. Add spinach in batches, pushing it down with a spoon until wilted, about 30 seconds per batch. Transfer immediately to a bowl of ice water to preserve that vivid green color. Drain thoroughly. If using frozen spinach, skip the blanching. Either way, take handfuls of spinach and squeeze with genuine force over the sink until no more liquid drips out. This step is non-negotiable. Wet spinach creates a watery gratin. Roughly chop the spinach and set aside.

   Frozen spinach works beautifully here and saves considerable time. Choose whole leaf frozen spinach rather than chopped for better texture.
2. 2

   Dry the artichokes

   Spread the quartered artichoke hearts on a clean kitchen towel or several layers of paper towels. Pat them firmly, pressing out the brine they've been swimming in. You want them dry to the touch. The canned variety works perfectly here. Fresh artichokes require hours of preparation for marginal improvement in a gratin this rich.

3. 3

   Build the cream sauce base

   Melt 3 tablespoons of butter in a large, heavy-bottomed saucepan over medium heat. When the foam subsides, add the shallots. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook until fragrant, another 30 seconds. You'll smell it change from raw to sweet. Don't let it brown.

   Shallots provide a gentler sweetness than onions and melt into the sauce rather than remaining as distinct pieces.
4. 4

   Make the roux

   Sprinkle the flour over the shallot mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the roux that will thicken your sauce. The mixture should smell nutty and look like wet sand. Reduce heat to medium-low if it begins to color.

5. 5

   Add the dairy

   Pour in the warm milk in a slow, steady stream while whisking continuously. The sauce will seize up at first, then smooth out as you add more liquid. Once all the milk is incorporated, whisk in the heavy cream. Increase heat to medium and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. It should leave a clear trail when you draw your finger across the spoon.

   Warming the milk prevents lumps. Cold liquid hitting hot roux creates a temperamental sauce.
6. 6

   Finish the sauce

   Remove the pan from heat. Add the cream cheese cubes and stir until completely melted and smooth. Fold in 1 cup of the Parmesan, reserving the rest for the topping. Season with the nutmeg, cayenne, salt, and black pepper. Taste it now. The sauce should be rich but not cloying, with a gentle warmth from the cayenne and the mysterious depth that nutmeg always brings to spinach. Adjust seasoning as needed.

7. 7

   Combine and transfer

   Fold the squeezed spinach and dried artichoke hearts into the cream sauce, coating everything evenly. The mixture should be thick and cohesive, not soupy. Transfer to a buttered 9x13 inch baking dish or two smaller gratin dishes for easier serving. Use the remaining tablespoon of butter to grease the dish generously. Spread the mixture evenly, pressing gently to eliminate air pockets.

8. 8

   Prepare the topping

   In a small bowl, combine the breadcrumbs, remaining 1/2 cup Parmesan, olive oil, and thyme leaves. Toss with your fingers until the crumbs are evenly coated and clump slightly when pressed. Scatter this mixture over the gratin, covering the surface completely. The breadcrumbs should look golden and rough, promising that satisfying crunch.

   Make breadcrumbs from day-old sourdough or Italian bread. Process in short pulses for irregular, craggy pieces that crisp beautifully.
9. 9

   Bake the gratin

   Position a rack in the upper third of your oven and heat to 375°F. Bake the gratin until the filling bubbles around the edges and the topping turns deep golden brown, 30 to 35 minutes. The center should be hot throughout. If the top browns too quickly, tent loosely with foil for the final 10 minutes. The bubbling will slow as you remove it from the oven, leaving behind those caramelized edges everyone fights over.

10. 10

    Rest and serve

    Let the gratin rest for 10 minutes before serving. This allows the filling to set slightly, making it easier to portion. Serve directly from the baking dish for family-style gatherings, or scoop generous portions onto warmed plates. The gratin holds well at room temperature for up to 45 minutes, making it ideal for buffet service at Easter dinner or any spring celebration.

Chef Tips

• •For a richer variation, substitute half the cream cheese with mascarpone. The Italian cheese adds a subtle sweetness that flatters the artichokes.
• •This gratin doubles as an exceptional warm dip. Bake in a cast iron skillet and serve with sliced baguette, pita chips, or sturdy crackers for scooping.
• •Fresh nutmeg makes a genuine difference here. The pre-ground version tastes dusty by comparison. A microplane and one whole nutmeg will last you years.
• •If serving a crowd of twelve or more, make two batches in separate dishes rather than one enormous gratin. Smaller dishes bake more evenly and look better on a buffet table.
• •Pair with a crisp white wine. Vermentino or Pinot Grigio complement the richness without competing. A dry Provençal rosé works beautifully for Easter.

Advance Preparation

• •The entire gratin can be assembled, covered tightly with plastic wrap, and refrigerated up to 24 hours before baking. Add 10 minutes to the baking time when starting from cold.
• •The cream sauce base (without spinach and artichokes) can be made 2 days ahead and refrigerated. Reheat gently, whisking in a splash of milk to restore consistency before folding in the vegetables.
• •The breadcrumb topping can be mixed and stored in an airtight container at room temperature for up to 3 days. Add just before baking.
• •Leftover gratin refrigerates well for 3 days. Reheat individual portions in a 350°F oven until bubbling, about 15 minutes. The microwave works in a pinch but sacrifices the crispy top.

Frequently Asked Questions

Nutrition Information

1 serving (about 100g)