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Creamed Spinch Gratin With Spinach And Bacon

Creamed Spinach Gratin With Bacon And Mushrooms

Course Side Dish
Cuisine American
Keyword creamed-spinach, creamed-spinach-gratin-with-bacon-mushrooms, easy-spinach-recipes, spinach-casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Melissa Sperka


  • 5 slices bacon
  • 8 oz baby portabella mushrooms sliced
  • 3 green onion thinly sliced
  • 3 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 3 boxes boxes frozen cut leaf spinach thawed and drained
  • 2 cups half & half
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese divided
  • 2 cup shredded sharp white cheddar or Gruyere cheese
  • 1 cup panko breadcrumbs
  • 2 Tbsp melted butter


  • Preheat the oven to 350°F and spray a 2 quart shallow baking dish with cooking spray. Set aside.
  • In a large skillet cook the bacon over medium-high heat until crisp. Remove to paper towels to drain. Reserve 3 Tbsp drippings.
  • Add the sliced mushrooms and onion to drippings. Cook for 3-5 minutes over medium-high until softened and beginning to brown.
  • Ring the spinach in a kitchen towel to remove all excess moisture, then add to the pan. Add salt, black pepper, red pepper flakes, half & half, heavy cream and 1/4 cup grated Parmesan cheese. Mix well.
  • Add 1 1/2 cup shredded cheese. Crumble the bacon and add back to the spinach reserving 2 Tbsp for the top. Mix well then pour into the baking dish.
  • Sprinkle with the remaining 1/2 cup shredded cheese.
  • Toss the panko breadcrumbs, 1/4 cup grated Parmesan cheese with 2 Tbsp melted butter and sprinkle on top of the cheese.
  • Bake for 30 minutes or until golden and bubbly.
  • Garnish with reserved bacon crumbles before serving.