CLASSIC FRENCH SPINACH AU GRATIN
This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack.
Provided by Rebecca Franklin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 451 kcal, Carbohydrate 37 g, Cholesterol 68 mg, Fiber 7 g, Protein 16 g, SaturatedFat 15 g, Sodium 902 mg, Sugar 7 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
FRESH SPINACH GRATIN
Fresh spinach and Swiss cheese combine in this gratin that is perfect for the holidays. No more hand cramping from squeezing frozen spinach. With the exception of the breadcrumb topping, this can be done a day ahead to save time on the big day. You will just need to allow an additional 30 minutes of cook time.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 15.2 g, Cholesterol 41.3 mg, Fat 16 g, Fiber 2.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 514.5 mg, Sugar 1.7 g
SPINACH GRATIN
This is great because it can be made up completely ahead and just bake it for 20 minutes for a terrific side dish.
Provided by Gay Gilmore
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Melt the butter in sauté pan over medium heat.
- Add the onions and sauté about 15 minutes, until translucent.
- Add the flour and nutmeg and cook stirring, for 2 more minutes.
- Add the cream and milk and cook until thickened.
- Add salt and pepper.
- Squeeze as much liquid as possible from the spinach.
- Add the spinach to the sauce.
- Add 1/2 cup of the cheese, mix well.
- Transfer to a baking dish and sprinkle with the remaining cheese and gruyere on top.
- Bake for 20 minutes until hot and bubbly.
SAVORY SPINACH GRATIN
This simple gratin, based on a traditional French recipes, makes a wonderful side dish for pork or chicken. If fresh spinach is unavailable, use two packages frozen, chopped spinach. Just make sure you thaw and drain it very well before proceeding with the recipe. Curry powder embraces and softens the sometimes mineral taste of spinach.
Provided by Food Network
Categories side-dish
Yield 6 servings
Number Of Ingredients 9
Steps:
- 1 Preheat the oven to 400 degrees F.
- 2. Lightly grease a 9-inch gratin dish with olive oil.
- 3. Coarsely chop the spinach, and in a large bowl, toss it with the dill, garlic, curry powder, cumin, salt and pepper. When well combined, firmly pack the mixture into the preapred gratin dish. Sprinkle the bread crumbs generously on top. Drizzle the ghee over the crumbs, making sure they are well coated.
- 4. Bake the gratin for about 45 minutes, or until the spinach liquid has evaporated and the top has browned. Remove from the oven and serve immediately.
- Wine Suggestions: Chateau Ste.-Michele Gewurztraminer Zaca Mesa Roussann These delicate white wines enhance the lsightly spiced leafiness of the spinach gratin.
SPINACH GRATIN
Provided by Chuck Hughes
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter an 8 cup (2 l) gratin dish.
- In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large bowl.
- In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake until the gratin is golden brown on top, about 10 minutes.
SPINACH AU GRATIN
Make and share this spinach au gratin recipe from Food.com.
Provided by chia2160
Categories Spinach
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- in a large non stick skillet, saute spinach in batches until wilted, remove to strainer and squeeze dry.
- melt butter and oil in a skillet.
- add leeks, shallot, garlic, cook until soft 5 minutes.
- remove from heat.
- in a large bowl whisk eggs and cream.
- whisk in cheeses, salt pepper, spinach and leek mixture.
- pour into a greased 13x9x2 baking dish.
- bake aprox 50-60 minutes until a knife inserted into center comes out clean.
Nutrition Facts : Calories 333.2, Fat 25.7, SaturatedFat 13.8, Cholesterol 176.9, Sodium 278.8, Carbohydrate 13.6, Fiber 4.1, Sugar 2.4, Protein 15.4
SPINACH ARTICHOKE GRATIN
Make and share this Spinach Artichoke Gratin recipe from Food.com.
Provided by nnreq
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spray a 1 1/2 quart baking dish with cooking oil spray.
- In a food processor or blender, process cottage cheese, egg substitute, 3 Tablespoons parmesan, lemon juice, pepper and nutmeg until smooth Squeeze moisture from spinach.
- In a large bowl, combine spinach, cottage cheese mixture, and green onions.
- Spread half in baking dish.
- Cut artichoke hearts in half and pat dry with paper towels.
- Place in a single layer on spinach misture.
- Sprinkle with 2 Tablespoons parmesan.
- Cover with remaining spinach mixture.
- Bake uncovered for 25 minutes.
Nutrition Facts : Calories 153.2, Fat 3.5, SaturatedFat 1.5, Cholesterol 79.1, Sodium 322.6, Carbohydrate 11.1, Fiber 4.8, Sugar 2.6, Protein 21.1
SPINACH GRATIN
I think this is the perfect side dish to something like my Pork Chop Melts (#70596). It is very impressive when you bring it bubbling to the table.
Provided by Sackville
Categories Spinach
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the onions in the butter over a low heat for 3-4 minutes.
- Add the hot chicken stock and let simmer 10 minutes more, covered.
- Stir in the flour and when it is completely mixed in, add the milk.
- Stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick.
- Stir in two tablespoons of the parmesan, season with salt and pepper and set aside.
- Meanwhile, lightly sauté the spinach in a separate pan.
- When it is wilted, rinse in cold water until it is cool enough to handle.
- Chop roughly and spread over the bottom of a small casserole dish.
- Sprinkle over half the remaining parmesan and the nutmeg.
- Pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top.
- Bake at 200 C or 400 F for 20 minutes.
- The gratin is done when it is bubbling and crusty on top.
- Serve immediately.
Nutrition Facts : Calories 609.6, Fat 35, SaturatedFat 20.7, Cholesterol 89.5, Sodium 998.7, Carbohydrate 54.7, Fiber 10.2, Sugar 17.8, Protein 25.6
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4.1/5 (161)Total Time 1 hrCategory Side DishesCalories 193 per serving
- Preheat oven to 400 degrees, lightly coat a 2-qt casserole dish with cooking spray and set aside. Place a large skillet over medium heat then melt butter. Add onions and cook 3–4 minutes until translucent. Add garlic then cook 1 additional minute.
- Add flour then cook, stirring constantly for 1 additional minute. Add milk, salt and nutmeg then stir until combined. Bring liquid to a bubble then reduce heat to low and simmer for 10 minutes, stirring frequently to prevent scorching.
- Squeeze as much liquid as possible from the spinach—the successful outcome of the dish depends on removing as much water as possible! Add spinach and Parmesan cheese to sauce and stir until completely combined. Taste and season with additional salt and pepper if necessary.
- Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Bake for 28–30 minutes or until cheese becomes golden and dish is hot and bubbly.
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