Best 2 Spinach And Artichoke Gratin Recipes
Spinach and artichoke gratin is a delectable dish that offers an exquisite blend of flavors and a captivating presentation. This classic recipe combines the richness of cooked spinach, the tangy taste of artichoke hearts, the smooth creaminess of cheese, and a crispy breadcrumb topping. It is an ideal dish for any occasion, whether it be a casual family dinner or an elegant holiday gathering. With its vibrant green hue and irresistible aroma, spinach and artichoke gratin is a surefire crowd-pleaser and a delightful treat for the senses.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND ARTICHOKE AU GRATIN
This baked spinach and artichoke casserole is a great side dish for any dinner occasion.
Provided by Marilyn
Categories Side Dish Casseroles Spinach Casserole
Yield 7
Number Of Ingredients 7
Steps:
- Place artichokes in the bottom of a 1 1/2 quart baking dish.
- In a mixing bowl, beat together the cream cheese and butter until smooth. Blend in milk and stir in spinach. Mix together until smooth.
- Pour into baking dish and sprinkle top with cheese, salt and seasoned pepper; refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degree C), bake for 30 minutes or until heated through. Place under broiler to brown the cheese topping.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 10.2 g, Cholesterol 62.8 mg, Fat 29.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 14.8 g, Sodium 501.6 mg, Sugar 1.5 g
SPINACH AND ARTICHOKE GRATIN
Steps:
- Prepare the Leek Crema: 1. In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender. 2. Add the salt, then the cream, and warm through. Remove the saucepan from the heat, purée the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups. Prepare the gratin: 1. Preheat oven to 375 degrees. 2. Butter a gratin dish with 1 tablespoon of butter. Set aside. 3. In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until they are caramelized and full of flavor. Remove the pan from the heat and set aside. 4. To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, Leek Crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs. 5. Bake for 30 minutes. Serve warm.
Tips:
- Select tender and flavorful baby spinach: Use fresh and young spinach leaves for the best texture and flavor. Wash and dry them thoroughly before use.
- Fresh artichokes are preferable: If you can find fresh artichoke hearts, use them for the best flavor and texture. However, canned or frozen artichoke hearts can also be used.
- Use a creamy and flavorful cheese: Gruyère is a classic choice for spinach and artichoke dishes, but other cheeses like Parmesan, Asiago, and Fontina can also be used. Use a combination of cheeses for a more complex flavor.
- Season the dish well: Don't be afraid to season the dish with salt, pepper, and garlic powder. You can also add a pinch of red pepper flakes for a bit of spice.
- Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Otherwise, it will become wilted and mushy.
- Serve the gratin hot: Spinach and artichoke gratin is best served hot and bubbly. You can garnish it with fresh herbs like parsley or chives for an extra touch of flavor.
Conclusion:
Spinach and artichoke gratin is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for potlucks, parties, or a cozy dinner at home. With its creamy, cheesy, and flavorful filling, this gratin is sure to be a hit with everyone who tries it. So gather your ingredients and give this recipe a try - you won't be disappointed!
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