Spinach gratin is my new regular Thanksgiving side!

I think it’s safe to say, we all have our own old-style Thanksgiving dinners. Growing up, it was turkey, green bean casserole, stuffing and sweet potatoes of some sort (I think? I genuinely don’t remember because I never ate them😂). This year is looking a little different because I’m so loving the idea of having a pop of green on the tables.

Typically the base for a spinach gratin is made by making a cream sauce and mixing in spinach. I decided for this WAY easier by using my from-scratch condensed cream of chicken soup and adding it to sautéed onions garlic and mixing in thawed chopped spinach.

Still from the pantry. Simply made much easier.

To cook this Spinach Gratin Gather:

olive oil
yellow onion
garlic
1 recipe condensed cream of chicken soup
whole milk
kosher salt
freshly ground black pepper
nutmeg
frozen chopped spinach
parmesan cheese
gruyere cheese

Defrost the spinach in your microwave and work in batches, squeezing out as much water as possible. I place a little into a clean kitchen towel (not a fancy one that’s for sure!) and twist and squeeze with all that I have.

Preheat your oven to 400℉ (or 200℃).

Meanwhile, in a deep sided skillet, add 1 tablespoon olive oil and 1 finely diced medium yellow onion and 2 cloves minced garlic with a pinch of kosher salt.

Stir and cook over medium to medium-low heat, until translucent and golden in some spots. This should take about 8 minutes.

Then add in the full recipe (1-1/4 cups) condensed cream of chicken soup and pour in 1-3/4 cup milk.

Season with 1-1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1/8 teaspoon grated fresh nutmeg. I always eyeball the nutmeg. Stir until the soup has thinned out.

To that, add in the prepped chopped spinach.

And sprinkle in 1/2 cup grated parmesan cheese.

Stir well to combine.

Transfer the spinach mixture to a 2 quart casserole dish.

Sprinkle with gruyere before baking on the middle rack of your preheated oven for 30 to 40 minutes.

The casserole should be bubbling…

…and the cheese melted and golden brown.

Allow the casserole to cool slightly before serving and enjoying this deliciously cheesy side.