Spinach Madeleine (Goat-Cheese, Gluten-Free, Cow’s Milk–Free)

A nostalgic, creamy spinach casserole reinvented with fresh spinach, goat cheeses, gluten-free roux, and a gentle jalapeño kick.

This dish was a staple at my family’s Thanksgiving table. We craved it every year — that creamy, cheesy spinach with just a hint of spice. My mom made it with frozen spinach and traditional dairy, but over time I’ve transformed it into a rich, cow’s-milk-free, gluten-free version that feels lighter on digestion and even more flavorful.

It’s perfect as a holiday side dish or as a cozy treat with homemade gluten-free bread, crackers, or veggie sticks.

🥬 Ingredients

Vegetables & Aromatics

• 6–8 cups chopped fresh spinach

• 1–2 shallots, finely chopped

• 1–2 jalapeños, finely chopped

• 1 jar chopped artichoke hearts (drained; about 12–14 oz)

• Olive oil

• Butter (for finishing the sauté)

Cheeses (Cow’s-Milk-Free)

• 8–12 oz goat cheese, shredded or cubed

  • (TJ’s plain goat cheese + TJ’s pepper-jack goat cheese blend)

• 5 oz goat-milk cream cheese

  • (or vegan cream cheese / standard cream cheese)

Béchamel / Sauce

• 3–5 tbsp butter

• Bob’s Red Mill Gluten-Free Pancake Mix (for roux)

• 2–3 cups coconut milk (may use more depending on thickness)

Topping

• Gluten-free panko crumbs

🍳 Instructions (Updated)

1. Make the gluten-free béchamel (cheese sauce)

1. Melt 3–5 tbsp butter in a saucepan over medium heat.

2. Add equal parts Bob’s GF Pancake Mix to form a roux.

   • Whisk continuously.

   • Texture should be thick and saucy, not dry.

3. Add coconut milk 1 cup at a time.

   • Usually 2–3 cups is perfect.

4. Whisk until the sauce thickens and becomes silky.

5. Add the hard goat cheeses and melt completely.

6. Remove from heat and whisk in the goat cream cheese.

2. Prepare the spinach/artichoke mixture

1. Warm olive oil in a large sauté pan.

2. Add shallots and cook until translucent.

3. Add jalapeños; sauté 1–2 minutes.

4. Add fresh spinach and cook until just wilted, keeping some structure.

5. Add the chopped artichoke hearts and fold them in.

6. Finish with a pat of butter to bring the vegetables together and add richness.

3. Combine

Pour the creamy cheese sauce over the spinach/artichoke mixture.
Fold gently until everything is fully coated and velvety.

4. Assemble

Transfer to a baking dish and top with gluten-free panko crumbs.

5. Rest Overnight

Cover and refrigerate overnight for best texture and flavor.

6. Bake Before Serving

Bake at 350°F for 1 hour until:

• The top is golden brown

• The edges are bubbling with cheesy goodness

✨ Optional Variations

• More spice: Add cayenne or smoked paprika.

• Dairy-free: Use vegan butter + vegan cheese.

• Extra creaminess: Add another 2–3 oz cream cheese.

• Crunchier top: Butter your GF panko before sprinkling.