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Spinach & Pimiento Cheese Gratin

Prep Time 20 mins
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 8


  • 2 10 oz. pkg frozen spinach thawed, and squeezed dry
  • 1 T butter
  • 1 T olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 3 oz whipped cream cheese at room temp
  • 1/2 cup milk {2% or whole}
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 T mayonnaise
  • 2 tsp Dijon mustard
  • 1 egg beaten
  • 2-4 oz. drained chopped pimiento or roasted red peppers {use as much as you like}
  • 3 oz. extra sharp cheddar grated
  • 3 oz. Vermont white cheddar grated
  • Salt & pepper


  • Saute onion in butter and olive oil for 5 minutes or until tender. Add garlic and cook 1 minute and remove from heat.
  • Stir cream cheese into onions until it melts and blends. Stir in spinach, milk, sour cream, mayonnaise and mustard. Season with salt & pepper.
  • Mix egg with pimiento or peppers and add 3/4 of each cheese. Mix a spoonful of the warm spinach mixture into the cheese mix to temper the egg. Now add the cheese mix to the spinach in the skillet, stir to combine, and transfer it to a lightly greased baking dish. Refrigerate for up to 24 hours before baking if desired.
  • Top with reserved cheese. Bake at 350 for 35-45 minutes
Keyword baked spinach, cheesy spinach, spinach & pimiento cheese bake, spinach casserole, spinach gratin