Best 20 Spinach Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a delectable dish that combines the flavors of spinach, cheese, and a creamy sauce? Look no further than spinach gratin. This classic French dish is renowned for its rich, velvety texture and explosion of flavors. Whether you're hosting a special occasion dinner or simply craving a comforting meal, spinach gratin is sure to impress your taste buds. Begin your culinary journey with us as we guide you through the steps to create a superb spinach gratin that will leave you yearning for more.

Here are our top 20 tried and tested recipes!

SPINACH GRATIN



Spinach Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

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.

FRESH SPINACH GRATIN



Fresh Spinach Gratin image

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

1 tablespoon olive oil
1 small onion, diced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
2 tablespoons all-purpose flour
1 ½ pounds baby spinach, roughly chopped
1 cup half-and-half
1 ½ cups shredded Swiss cheese, divided
¾ cup dry bread crumbs
3 tablespoons butter, melted

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



Spinach Gratin image

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

4 tablespoons unsalted butter
4 cups chopped yellow onions
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup grated parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup grated gruyere cheese

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.

SPINACH, CARAMELIZED ONION, AND MUENSTER AU GRATIN POTATOES



Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes image

A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness.

Provided by Mrs.Williams

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h45m

Yield 6

Number Of Ingredients 10

8 red potatoes, cubed
5 ounces fresh spinach leaves
¼ cup butter
1 onion, sliced
1 teaspoon minced garlic
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1 cup heavy cream
2 cups shredded Muenster cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Combine the potatoes and spinach in a 9x13-inch baking dish; set aside.
  • Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add butter and when melted, add flour. Cook and stir until golden, 2 to 3 minutes. Season with salt, and stir in the milk and cream. Bring to a simmer over medium heat; cook and stir until the sauce has thickened, about 10 minutes. Stir in 3/4 of the Muenster cheese until melted, and pour over the potatoes.
  • Cover the potatoes with aluminum foil, and bake in the preheated oven 30 minutes. Uncover, and cook 20 minutes more, then sprinkle with the remaining Muenster cheese, return to the oven, and bake until the potatoes are tender and the cheese is bubbly, about 10 minutes more.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 17.2 g, Cholesterol 114.1 mg, Fat 34.7 g, Fiber 1.8 g, Protein 13.3 g, SaturatedFat 21.8 g, Sodium 538.9 mg, Sugar 3.8 g

GUY SAVOY'S SPINACH AND MUSHROOM GRATIN



Guy Savoy's Spinach and Mushroom Gratin image

The reduction of the cream makes this gratin very special. From "Guy Savoy: Simple French Recipes for the Home Cook."

Provided by Chef Kate

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb white mushroom
1 1/2 tablespoons unsalted butter, plus more for buttering the dish
salt
1 lb spinach, stemmed, washed and drained (about 2 bunches)
1 1/4 cups heavy cream
fresh ground black pepper
sea salt

Steps:

  • Clean the mushrooms and cut them into one-eighth-inch slices.
  • In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and sauté them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside.
  • Place 2 quarts of water in a medium stock pot with one-half teaspoons salt.
  • Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color.
  • Remove the spinach using a slotted spoon to a large bowl of ice water until cool. Drain the spinach well, squeezing out any excess water.
  • Heat the oven to 350 degrees F.
  • Reduce the cream to one-half cup in a small saucepan over low heat.
  • Strain the cream into a small bowl and season with a pinch each of salt and pepper.
  • Butter a small (2-quart) baking dish, and spread the spinach in the bottom in an even layer.
  • Sprinkle the top of the spinach with one-eighth teaspoons salt.
  • Arrange the mushroom slices over the spinach in a fish-scale pattern.
  • Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through. Serve immediately.

SPINACH POTATOES AU GRATIN



Spinach Potatoes Au Gratin image

"This creamy mixture of sliced potatoes and spinach makes a pretty side dish," writes Edna Shaffer of Beulah, Michigan. "It may sound like it's labor-intensive, but it's not," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

5 cups thinly sliced red potatoes (about 7 large potatoes)
1/4 cup water
3 tablespoons butter
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups whole milk
1 cup shredded cheddar cheese
1 teaspoon salt
1 cup chopped fresh spinach
1 tablespoon diced pimientos
4 bacon strips, cooked and crumbled

Steps:

  • In a 2-qt. microwave-safe dish, combine potatoes and water. Cover and microwave on high for 5-6 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. , In a large microwave-safe bowl, heat butter on high until melted, about 15 seconds. Add onion. Microwave, uncovered, for 30-60 seconds or until tender, stirring once. , Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on high for 1-1/2 minutes; stir. Cook 2-3 minutes longer, stirring every minute, or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimientos; mix well. , Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH AND BECHAMEL GRATIN



Spinach and Bechamel Gratin image

Provided by David Allen

Categories     Milk/Cream     Cheese     Dairy     Leafy Green     Side     Bake     Vegetarian     Casserole/Gratin     Parmesan     Spinach     Winter     Bon Appétit     Los Angeles     California     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

3 10-ounce packages frozen chopped spinach, thawed
5 tablespoons butter
2 tablespoons flour
1/2 cup whipping cream
1/2 cup milk
Pinch of ground nutmeg
Pinch of ground cloves
2/3 cup grated manchego or Parmesan cheese

Steps:

  • Preheat oven to 375°F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and sauté 3 minutes. Season with salt and pepper. Spread spinach evenly in prepared pie dish.
  • Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper.
  • Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.

POTATO SPINACH GRATIN



Potato Spinach Gratin image

Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.-Nellie Runne, Rockford, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11

3 shallots, thinly sliced
1 tablespoon butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
1 cup shredded Gruyere or Swiss cheese
1 tablespoon cornstarch
1-1/2 cups 2% milk
1 cup heavy whipping cream

Steps:

  • In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 218 calories, Fat 12g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

POTATO SPINACH GRATIN



Potato Spinach Gratin image

Make and share this Potato Spinach Gratin recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs small white potatoes, scrubbed and sliced THIN (about 7 cups sliced)
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8-1/4 cup minced onion
2 garlic cloves, crushed
2 cups half-and-half
2 tablespoons butter, melted
1 1/2-2 cups shredded cheddar cheese (or a combo of both) or 1 1/2-2 cups shredded monterey jack cheese (or a combo of both)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon parsley flakes
1 dash hot sauce (or use more or don't use any)

Steps:

  • Preheat oven to 375. Grease/spray a 13" x 9" baking dish; set aside.
  • Place potato slices in a large bowl; add spinach, onions and garlic; toss well to evenly distribute.
  • In a separate bowl, combine half and half, melted butter, cheese, salt, pepper, paprika, parsley and hot sauce; stir together well; pour this mixture over potato mixture and stir well to evenly combine.
  • Pour into the prepared baking dish; cover and bake at 375 for 50-60 minutes (or until potatoes are tender).
  • Uncover and continue to bake for an additional 20 minutes.
  • Serve.

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING



Spinach and Leek Gratin with Roquefort Crumb Topping image

Categories     Cheese     Vegetable     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Blue Cheese     Leek     Spinach     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
  • Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

SPINACH, POTATOES, AND BACON AU GRATIN



Spinach, Potatoes, and Bacon Au Gratin image

I wanted something different, other than scalloped or au gratin potatoes, and liked the different colors of the potatoes and spinach. A nice side dish for holiday baked ham. Nice because I did it all ahead of time and then just reheated it.

Provided by Patricia Feeney Monson

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

5 cups small red and yellow potatoes
3 tablespoons butter
¼ cup chopped green onion
¼ cup all-purpose flour
2 cups milk
1 teaspoon salt
1 cup shredded Cheddar cheese, or more to taste
1 pinch salt and ground black pepper to taste
1 cup chopped fresh spinach
1 tablespoon diced pimento pepper
4 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender and still firm, about 15 minutes; drain and set aside to cool.
  • Melt butter in a saucepan over medium heat; cook and stir green onion in the hot butter until softened, 1 to 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and bubbly. Stir salt and Cheddar cheese into sauce, mixing until cheese has melted.
  • Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil.
  • Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5 to 10 more minutes. Sprinkle with crumbled bacon.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 23.5 g, Cholesterol 37.8 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 7.3 g, Sodium 582.3 mg, Sugar 3.8 g

CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN



Creamy Butternut Squash and Spinach Gratin image

I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!

Provided by Sharon123

Categories     Spinach

Time 1h20m

Yield 8-10

Number Of Ingredients 11

3 -3 1/2 lbs fresh spinach, stems discarded (or 3-4 packages frozen leaf spinach, thawed-10 oz.)
3 -5 tablespoons unsalted butter (plus additional for greasing pan-or use cooking spray to grease the pan)
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper (lemon pepper is good too)
1/4-1/2 teaspoon freshly grated nutmeg
1 cup heavy cream (or use 1/2 and 1/2 or use evaporated milk)
4 lbs butternut squash, peeled, quartered, and seeded (2 large)
1/3-3/4 cup parmigiano-reggiano cheese, finely grated
1/2 cup gruyere cheese (optional)

Steps:

  • If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
  • Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
  • Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
  • Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
  • Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
  • Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
  • Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
  • Note:.
  • If making individual gratins, bake 20-30 minutes.
  • Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
  • Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN



Butternut Squash and Creamed-Spinach Gratin image

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

Categories     Gourmet     Thanksgiving     Fall     Side     Bake     Casserole/Gratin     Butternut Squash     Spinach     Milk/Cream     Cheese     Dairy     Garlic     Onion     Buffet     Parmesan     Nutmeg     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Winter     Vegetable     Christmas     Squash

Yield 8-10 servings

Number Of Ingredients 12

3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 pounds butternut squash (2 large), peeled, quartered, and seeded
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
Special Equipment
An adjustable-blade slicer

Steps:

  • If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
  • Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
  • Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
  • Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
  • Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
  • Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

POTATO, SPINACH, AND FETA GRATIN



Potato, Spinach, and Feta Gratin image

Categories     Milk/Cream     Egg     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Feta     Spinach     Gourmet

Number Of Ingredients 7

2 pounds russet (baking) potatoes (about 3 large)
2 pounds fresh spinach, washed well and the coarse stems discarded
1/2 pound Feta cheese
1 1/2 cups half-and-half
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Preheat the oven to 350°F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
  • Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.

SPINACH AND ROASTED RED PEPPER GRATIN



Spinach and Roasted Red Pepper Gratin image

Categories     Cheese     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Ricotta     Spinach     Bell Pepper     Spring     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
  • Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

SPINACH, SARDINE AND RICE GRATIN



Spinach, Sardine and Rice Gratin image

Sometimes a can of sardines comes in very handy and this dish is a great way to work more high-omega 3 fish into your diet. It is a classic Provençal gratin, traditionally made with fresh sardines but just as good made with the skinless, boneless olive-oil packed sardines I buy at Trader Joe's. You are getting lots of calcium, Omega-3 fatty acids and iron from both the sardines and the spinach.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield Serves 4

Number Of Ingredients 11

2-3 3/4-ounce cans boneless, skinless and boneless sardines packed in olive oil
2 pounds spinach (2 generous bunches), stemmed and washed in two changes of water or 1 pound baby spinach
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper to taste
1 medium onion, finely chopped
2 to 4 garlic cloves, minced
1 teaspoon fresh thyme leaves, roughly chopped, or 1/2 teaspoon dried thyme
1 teaspoon all-purpose flour
1/2 cup low-fat milk
1 cup cooked rice (brown or white; I like to use Arborio)
1/4 cup fresh or dry bread crumbs

Steps:

  • Preheat the oven to 425 degrees. Oil a 1 1/2 to 2-quart gratin or baking dish. Remove the sardines from the oil and separate them into fillets. Set the oil aside.
  • Wilt the spinach either by steaming or blanching. To blanch bring a large pot of water to a boil, salt generously and add the spinach. Blanch for no more than 20 seconds (do this in batches). Transfer to a bowl of cold water, drain and squeeze out excess water. If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water. Chop medium-fine.
  • Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste. Stir together for 1 minute, until everything is blended. Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan. Remove from the heat. Taste and adjust salt and pepper.
  • Spread half the rice and spinach in the bottom of the baking dish. Top with the sardine fillets in one layer. Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer. Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans. Place in the oven and bake 15 minutes, until sizzling. Serve hot or warm.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 21 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 4 grams

SPINACH AND ARTICHOKE AU GRATIN



Spinach and Artichoke Au Gratin image

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

2 (6.5 ounce) jars marinated artichoke hearts, drained
3 (3 ounce) packages cream cheese
4 tablespoons butter, softened
6 tablespoons milk
3 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

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 ARTICHOKES AU GRATIN



Spinach and Artichokes Au Gratin image

A simple casserole from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Spinach

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 (6 ounce) jars marinated artichoke hearts, drained
3 (10 ounce) packages frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/3 cup milk
1 dash pepper
1/2 cup grated parmesan cheese

Steps:

  • Place artichoke hearts in a shallow 1 1/2-quart casserole. Squeeze moisture from spinach; arrange spinach on artichokes.
  • In small bowl of electric mixer, beat cream cheese and butter until smooth; gradually beat in milk. Spread over spinach.
  • Sprinkle with pepper and Parmesan cheese.
  • Bake uncovered at 375°F for 40 minutes.

SPINACH AND POTATOES AU GRATIN



Spinach and Potatoes Au Gratin image

Make and share this Spinach and Potatoes Au Gratin recipe from Food.com.

Provided by jovigirl

Categories     Spinach

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium red potatoes
9 ounces fresh Baby Spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/16 teaspoon nutmeg
1/2 cup fresh grated parmesan cheese

Steps:

  • Preheat oven to 350°F Wash potatoes; cut into 1/4 inch slices.
  • Arrange half of slices in greased medium baking dish.
  • Drop spinach into large pot of boiling water. Cook 1 minutes; drain.
  • Rinse under cold water; squeeze out excess moisture.
  • Place half of spinach on potato slices. Drizzle on melted butter.
  • Add half of salt and pepper.
  • Arrange remaining potatoes, then spinach.
  • Add remaining salt and pepper.
  • Blend cream and nutmeg; pour over spinach.
  • Bake 40-50 minutes or until potatoes are almost tender.
  • Remove from oven; sprinkle with cheese.
  • Bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
  • If cheese browns too quickly, just cover with foil and finish baking.

Nutrition Facts : Calories 371.6, Fat 20.9, SaturatedFat 12.8, Cholesterol 67, Sodium 487.3, Carbohydrate 37.6, Fiber 5, Sugar 3.2, Protein 11.3

AU GRATIN SPINACH 'N' PORK



Au Gratin Spinach 'n' Pork image

This dish is nice and rich, which makes it a good choice when you crave comfort food. It's a complete family meal all by itself. With rolls and a salad, it's perfect company casserole.-Sandy Szwarc, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 13

2 large onions, sliced
1 tablespoon vegetable oil
1 tablespoon butter
2 bacon strips, diced
1 pound pork chop suey meat
1 package (10 ounces) fresh spinach, torn
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon fennel seed, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Swiss cheese, divided
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in oil and butter until golden brown. Remove to paper towels to drain. In the same skillet, cook bacon over medium heat until crisp; remove to paper towels to drain., In the drippings, cook pork over medium heat until no longer pink. Add spinach and garlic; cook and stir for 6 minutes or until heated through. Drain thoroughly. Stir in the lemon zest, fennel seed, salt, pepper, 1/3 cup Swiss cheese and bacon., Place half of the onions in a greased 1-qt. baking dish; top with pork mixture and remaining onions (dish will be full). Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until pork is tender and cheese is melted.

Nutrition Facts : Calories 292 calories, Fat 19g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

Tips:

  • To ensure a creamy and flavorful gratin, use fresh spinach and high-quality cheese.
  • Wilt the spinach properly to remove excess moisture and prevent the gratin from becoming watery.
  • Season the spinach generously with salt, pepper, and nutmeg to enhance its flavor.
  • Use a variety of cheeses to create a complex and rich flavor profile. A combination of Parmesan, Gruyère, and fontina works well.
  • Grate the cheese finely to ensure even melting and a smooth texture.
  • Layer the spinach and cheese mixture evenly in a baking dish to ensure even cooking.
  • Bake the gratin until the cheese is melted, bubbly, and golden brown.
  • Let the gratin cool slightly before serving to allow the flavors to meld and the cheese to set.
  • Serve the gratin immediately, garnished with fresh herbs or a drizzle of olive oil, for the best flavor and texture.

Conclusion:

Spinach gratin is a versatile and delicious dish that can be enjoyed as a main course or a side dish. With its creamy texture, rich flavor, and cheesy goodness, it's sure to be a hit with everyone at the table. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, spinach gratin is a great choice. So next time you're looking for a delicious and satisfying meal, give spinach gratin a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #eggs-dairy     #vegetables     #american     #holiday-event     #vegetarian     #cheese     #dietary     #thanksgiving     #low-calorie     #comfort-food     #low-carb     #low-in-something     #greens     #spinach     #taste-mood

Related Topics