062 / 100 · Vegetables Take the Lead

Creamy White Bean and Spinach Gratin

4 main-dish portions Active 20 min Total 55 min

Canned white beans can become a generous gratin without an elaborate sauce. A little cream, soft onion, and wilted spinach collect around the beans, while a thin Parmesan crumb topping provides the contrasting crispness. This is a useful shallow-dish supper because the beans are already cooked and only need warming through. Cannellini beans give a broad, creamy bite; smaller navy beans make a slightly more compact filling. Either way, drain them gently and avoid vigorous stirring so the finished gratin still has whole beans beneath its golden top.

Jump to the ingredients

Creamy white beans and spinach beneath golden Parmesan crumbs in a round gratin.

Build the filling before baking

The spinach goes into the skillet in handfuls, giving each addition time to wilt before the next. That controls its volume and helps excess moisture evaporate. Once the cream and beans are added, only a brief simmer is needed; prolonged boiling can split the cream and break the beans. Transfer everything to a broad, shallow dish rather than a deep bowl. The extra surface gives each spoonful a little crust and makes the short oven time effective. Mix the crumbs with oil before scattering them, so they brown evenly instead of remaining dry and pale. Let the gratin stand for five minutes before serving. It is meant to be softly spoonable, with a creamy base, not a firm slice.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, finely chopped
  • 8 oz (225 g) baby spinach
  • 3 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • 3/4 cup (180 ml) heavy cream
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup plain panko breadcrumbs (30 g), without pepper or seasoning
  • 1/3 cup (35 g) finely grated Parmesan

Set out

Large skillet, 2-quart shallow baking dish, Small bowl

Allergens

Milk, wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Heat 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 6 minutes until soft.
  2. Add the spinach in handfuls, stirring until each addition wilts. Cook for 2 minutes more to evaporate excess liquid.
  3. Fold in the beans, cream, salt, and thyme. Bring to a gentle simmer and cook for 2 minutes. Transfer to the baking dish.
  4. Mix the panko, Parmesan, and remaining 1 tablespoon oil in the small bowl. Scatter over the beans without pressing down.
  5. Bake for 18–22 minutes until the topping is golden and the filling bubbles around the edges. Rest for 5 minutes before serving.

A useful detail

If the spinach releases a puddle of water, let it cook away before adding the cream. This keeps the final sauce rich enough to cling to the beans.

Make it your own

  • Use navy beans in place of cannellini.
  • Replace thyme with 1 tablespoon chopped chives, adding them with the beans.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C); the crumbs will soften.