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Cheesy Beef & Bacon Spinach Gratin
Easy Cheesy Beef & Bacon Spinach Gratin — hearty, melty one-dish dinner ready in ~55 minutes.
Why this recipe works
A hearty gratin layered with crispy bacon, seasoned beef and quick-wilted spinach under melted cheese. Suited for home cooks who want a straightforward, family-friendly oven meal.
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- spinach beef gratin recipe
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Key takeaways
Ready in about 55 minutes (20 prep + 35 cook).
Use pantry milk or stock to make the sauce.
Assemble ahead and bake when needed.
Recipe guide
A hearty gratin layered with crispy bacon, seasoned beef and quick-wilted spinach under melted cheese. Suited for home cooks who want a straightforward, family-friendly oven meal.
A quick, one-dish gratin that stacks bacon, beef and spinach under melty cheese.
- Ready in about 55 minutes (20 prep + 35 cook).
- Use pantry milk or stock to make the sauce.
- Assemble ahead and bake when needed.
Ingredients (serves 4)
200 g plain flour, 200 g streaky bacon (chopped), 500 g beef mince, 200 g cheese block (grated), 150 g bagged spinach. Pantry: 500 ml milk or stock, 30–50 g butter or oil, 1 tsp salt, 1/2 tsp black pepper, optional nutmeg.
Method
1) Preheat oven to 200°C (400°F). 2) Fry chopped bacon until crisp; remove and drain. 3) In same pan brown beef mince; season. 4) Wilt spinach briefly in the pan with a splash of water, squeeze out excess. 5) Make a quick roux: melt butter, stir in flour and cook 1 min, slowly whisk in milk/stock to make a thick sauce; season and add a pinch of nutmeg if using. 6) Combine beef, bacon, spinach with sauce; transfer to an ovenproof dish. 7) Top evenly with grated cheese. 8) Bake 20–25 minutes until bubbly and golden. Rest 5 minutes before serving.
Tips & variations
Use stock instead of milk for a lighter sauce. For extra crisp, broil 2–3 minutes at the end. Add garlic or onion when browning beef, or swap half the cheese for a sharper variety.
Ingredients
- 200 g plain flour
- 200 g streaky bacon
- 500 g beef mince
- 200 g cheese block
- 150 g bagged spinach
Instructions
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FAQs
Can I make this ahead?
Yes — assemble and refrigerate up to 24 hours; bake from chilled, adding 5–10 minutes to cooking time.
Can I freeze leftovers?
Freeze portions after baking for up to 2 months; thaw overnight in the fridge and reheat covered at 180°C (350°F) until hot.
How can I make it lighter?
Use lean mince, reduce cheese, and substitute milk with low‑fat milk or light stock.