Fresh Spinach Gratin With Parmesan And Blue Cheeses Food

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

CLASSIC FRENCH SPINACH AU GRATIN

Steps:

• Preheat the oven to 375 F and butter a gratin dish.
• Sauté the onion in the olive oil for 5 minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, dried thyme, and spinach to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach to wilt for 3 minutes.
• Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish. Then stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the breadcrumbs over the gratin.
• Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the breadcrumbs have turned golden brown.

FRESH SPINACH GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Season with salt, pepper, and thyme. Sprinkle flour over onion mixture and cook until a thick paste forms, about 1 minute.
• Place spinach in a large soup pot and cover. Heat on low until spinach begins to wilt, about 4 minutes. Turn heat off and add half-and-half, 1 cup Swiss cheese, and the onion mixture. Stir to combine and transfer to a 9-inch gratin dish.
• Combine breadcrumbs and remaining 1/2 cup cheese in a bowl. Pour melted butter over the top and stir to combine. Evenly spread breadcrumb mixture over the spinach.
• Bake in the preheated oven uncovered for 20 minutes. Let cool for 5 minutes before serving.

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

Steps:

• Butter 10- to 12-cup shallow baking dish. Melt 1 1/2 tablespoons butter in heavy large pot over high heat. Add 1 package spinach. Toss until volume is slightly reduced, about 1 minute. Add 1 1/2 more packages spinach; toss until wilted but still bright green, about 2 minutes longer. Transfer to colander set over large bowl. Repeat with 1 1/2 tablespoons butter and remaining spinach. Turn all spinach in colander, pressing to release all liquid. Melt 4 tablespoons butter in same heavy large pot over medium heat. Add onions; saute until beginning to soften, about 10 minutes. Mix in flour and nutmeg. Stir 2 minutes to cook flour (do not brown). Whisk in milk and cream. Cook until sauce thickens and boils, whisking often, about 5 minutes. Mix in 1/2 cup Parmesan, salt, and pepper. Mix in spinach. Transfer to dish. Sprinkle with remaining Parmesan and blue cheese. (Can be made 6 hours ahead. Cover; chill.) Preheat oven to 425. Bake gratin until bubbling and brown on top, about 20 minutes (or 25 minutes if refrigerated).

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

Steps:

• Butter 10- to 12-cup shallow baking dish. Melt 1 1/2 tablespoons butter in heavy large pot over high heat. Add 1 package spinach. Toss until wilted but still bright green, about 2 minutes longer. Transfer to colander set over large bowl. Repeat with 1 1/2 tablespoons butter and remaining spinach. Turn all spinach in colander, pressing to release all liquid. Melt 4 tablespoons of butter in same heavy large pot over medium heat. Add onions; saute until beginning to soften, about 10 minutes. Mix in flour and nutmeg. Stir 2 minutes to cook flour (do not brown.) Whisk in milk and cream. Cook until sauce thickens and boils, whisking often, about 5 minutes. Mix in 1/2 cup of Parmesan, salt, and pepper. Mix in Spinach. Transfer to dish. Sprinkle with remaining Parmesan and Blue Cheese. (Can be made 6 hours ahead. Cover; chill.) Preheat oven to 425 F. Bake gratin until bubbling and brown on top, about 20 minutes (or 25 minutes if refrigerated).

SAUTEED SPINACH WITH PARMESAN CHEESE

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

BLUE CHEESE GNOCCHI

Steps:

• Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
• Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
• Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.

SPINACH AND BECHAMEL GRATIN

Steps:

• Set oven to 375 degrees.
• Lightly butter a 9-inch baking dish (or similar size oval casserole dish).
• Hand-squeeze the spinach as dry as possible.
• Melt 3 tablespoons butter in a heavy medium skillet over medium heat; add in the spinach and saute for about 3 minutes.
• Season spinach with salt and pepper.
• Spread the spinach evenly into the prepared baking dish.
• Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat; add in flour and whisk for 2 minutes (do not allow the mixture to turn brown).
• Gradually add in the whipping cream and milk whisking until the mixture is smooth; cook until the sauce is thick, whisking frequently (about 5-6 minutes).
• Season sauce with nutmeg and cayenne, then add/mix in about 1/3 cup grated parmesan cheese (or use any kind of cheese desired).
• Spoon the sauce over the spinach, then sprinkle the remaining 1/2 cup Parmesan cheese over the sauce (can use more if desired).
• Bake for about 15 minutes or until the cheese is golden and bubbly.

SAUTEED SPINACH WITH PARMESAN CHEESE

Steps:

• Thoroughly wash and dry spinach and remove stems.
• (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
• Saute garlic about one minute.
• Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
• Add salt, pepper, and tomatoes.
• Cook an additional minute.
• Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
• Serve immediately.
• If spinach releases too much water, you can drain mixture in a colander before serving.
• Taste and adjust seasonings again after draining.