Creamed spinach gets a twist! This Creamed Spinach Gratin gets a hit of cheesy goodness with shredded fontina and nutty parmesan. We then top it with homemade chive drop biscuits and bake. It’s the perfect addition to Thanksgiving, Christmas, or a classic steak dinner.
Preheat oven to 375 degrees. Grease a 2-quart baking dish with non-stick cooking spray or butter.
Add butter to a large pot. Turn the heat on medium and add onion, garlic, and salt. Sautee until softened, about 3-4 minutes.
Slowly add in spinach in four batches, stirring with a wooden spoon as the spinach wilts. Once the spinach wilts, add cream. Cook another 1-2 minutes. Turn the heat off and cheese and nutmeg. Season to taste with salt and pepper.
Pour the spinach mixture into the prepared pan. Use a spoon to scoop six biscuits on top of the spinach. Bake until 25-30 minutes until biscuits are golden brown and cooked through.
Add flour, baking powder, baking soda, and salt together in a medium bowl. Whisk to combine. Add herbs. Whisk to combine again.
Add in butter and buttermilk. Use a fork to mix until the dry and ingredients and wet ingredients are just incorporated.