Baked spinach mornay is made with fresh spinach, heavy cream, Fontina cheese, onion, garlic, and nutmeg. It’s cold-weather comfort for holidays and all of winter. Sure beats salad.
This eminently entertaining-worthy side is essentially potato gratin, save for the fact that the delicately nutty, cheesy white sauce flecked with nutmeg is enveloping gently wilted spinach leaves and not sliced spuds. Sure beats salad. Originally published October 31, 2012.–Renee Schettler Rossi
Baked Spinach Mornay
- Quick Glance
- 25 M
- 1 H
- Serves 6
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Recipe Testers Reviews
This baked spinach Mornay has just become one of my go-tos for quick, easy, flavorful, versatile dishes. This is a great way to serve spinach to those who think they don’t really like it. The strong green-y flavor that spinach dishes sometimes have is well balanced by the rich cheese and the mild onion flavors. Serve on toasted bread, or even better, garlic toast, for a great appetizer.
I used a Mayan Sweet for the onion in the recipe and slightly caramelized it for the extra sweetness. This increased the time for that step to about 10 minutes, but it was worth it.
I can’t even stop thinking about all the ways to combine this into a chicken dish, but as this is meant to be vegetarian, I won’t go there now. Variations I’ll try in the future:
Adding chopped canned artichokes;
Adding grated Parmesan or Asiago;
Adding 1/4 teaspoon (or more) cayenne pepper;
Serving it with eggs, Florentine-style, since the mornay sauce is already there;
Maybe all of the above at once…
Serving in spooned over a baked potato;
Substituting kale for the spinach.
After the big meal on Thanksgiving Day and leftovers on Friday, we decided we needed a change in the menu. We had a couple of bottles of white wine that we were anxious to try and decided that rather than a full meal, we would do an appetizer. The first idea was some type of hot artichoke dip, but then I remembered this recipe.
I used baby spinach, a combination of white and yellow onions, and since we were a little short on the whole milk, I added some half-and-half to make the requisite 3 cups. The fontina cheese is perfect for this dish, adding an extra creaminess that some other cheeses would not.
Along with the wine, toasted artisan bread, and a salad of mixed lettuce drizzled with olive oil, this made the perfect Saturday night supper. Will try this again as a brunch dish.
This baked spinach Mornay is a simple and a tad different way to serve spinach. It's the perfect side dish for a nice roast beef or steak.
I used baby spinach. The one thing I did notice is that I had to add 1 tablespoon more butter to fry the onion and garlic, as the amount written down was not enough. It’s essential to remove the excess liquid from the spinach, which I did, or the final dish would have been too liquidy.