1 piece (medium) of Spinach au gratin (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 9.6 g of carbs, 7.8 g of protein, 10.8 g of fat and 3.3 g of fiber. Its 480 µg of Vitamin K covers 400% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.

What is Spinach au gratin?

Spinach au gratin is a baked dish of chopped spinach folded into a creamy sauce, topped with cheese and cooked until the surface is golden and bubbling. It draws on the French gratin method; recipes may also use egg to help bind the mixture. The spinach stays tender beneath its browned, savoury topping.

Serve it as a side with roast meat or fish, or as a vegetarian main alongside bread and a crisp salad. It is more substantial than plain greens, with some protein and fibre, while the cream and cheese make it rich and satisfying. For a lighter version, use less cream or replace some of it with milk; a squeeze of lemon or a fresh salad balances the richness.

Spinach au gratin Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

6.4g

· 2% DV

Protein

5.2g

· 10% DV

Fat

7.2g

· 9% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 23% · Protein 19% · Fat 58%

Spinach au gratin Vitamins & Minerals

Vitamins

Vitamin K

320µg · 267% DV

Vitamin A

650µg · 72% DV

Folate

75µg · 19% DV

0.22mg · 17% DV

Minerals

Calcium

180mg · 18% DV

Sodium

320mg · 14% DV

Magnesium

55mg · 13% DV

Phosphorus

85mg · 12% DV

How Nutritious Is Spinach au gratin?

Nutrient density

High

68/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

48/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Spinach au gratin Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Spinach au gratin

To burn the 110 calories in 100 g:

🚶

27min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

15min

Cycling

🏊

13min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Spinach au gratin Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Spinach au gratin Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Spinach au gratin Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Spinach au gratin Fat Profile

SATURATED

3.5g

MONOUNSATURATED

2.2g

POLYUNSATURATED

0.45g

⚖️

Omega 6:3 ratio 2.1:1

Below the ideal 4:1 — a good omega balance.

Compare Spinach au gratin

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Foods Similar to Spinach au gratin

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Spinach au gratin

What is spinach au gratin?

Spinach au gratin is a baked spinach dish topped with cheese, which melts and browns in the oven. Recipes often bind chopped spinach with cream or béchamel, and some add egg; the defining feature is its golden, cheesy crust.

How do you make spinach au gratin?

To make spinach au gratin, cook chopped spinach, drain it thoroughly, and combine it with a creamy sauce. Spoon it into a baking dish, cover with grated cheese, and bake until bubbling and golden on top.

Can you make spinach au gratin with frozen spinach?

Yes, frozen spinach works well in spinach au gratin. Thaw it completely and squeeze out as much liquid as possible before mixing it with the sauce; excess water can make the finished dish loose.

Why is my spinach au gratin watery?

Spinach au gratin is often watery because the spinach released too much moisture into the sauce. Drain cooked spinach well, squeeze thawed spinach firmly, and avoid adding watery ingredients without reducing their liquid first.

What cheese is best for spinach au gratin?

Gruyère, cheddar, or Parmesan all work well in spinach au gratin. Gruyère melts smoothly and adds a nutty flavor, while Parmesan gives a sharper, saltier crust; combining a melting cheese with Parmesan is another good option.

Can you make spinach au gratin without béchamel?

Yes, spinach au gratin can be made without béchamel. Use cream or a mixture of milk and egg to coat and bind the spinach, then add cheese on top; cook the spinach first so it does not water down the sauce.

What should you serve with spinach au gratin?

Serve spinach au gratin alongside roast chicken, fish, or a simple green salad. Its creamy, cheesy topping pairs especially well with a lighter main dish or crisp vegetables that balance its richness.

Can spinach au gratin be made ahead?

Yes, assemble spinach au gratin ahead of time and refrigerate it covered before baking. Add the cheese topping shortly before it goes into the oven, and allow extra baking time if the dish is still cold.

Can you freeze spinach au gratin?

Yes, spinach au gratin can be frozen, although the creamy sauce may separate slightly after thawing. Cool it completely, wrap it airtight, and thaw it in the refrigerator before reheating until hot throughout.

How long does spinach au gratin last in the refrigerator?

Spinach au gratin keeps for about three to four days in the refrigerator when stored in a covered container. Refrigerate leftovers promptly, and reheat only the portion you plan to eat until it is hot throughout.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026