Fresh Spinach Gratin Recipes

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.

Steps:

• Cook onions and bacon in large skillet on medium-high heat 5 to 7 min. or until bacon is crisp, stirring frequently. Drain; return bacon mixture to skillet.
• Add spinach; cook 3 to 5 min. or until slightly wilted, stirring occasionally. Remove from heat. Add cream cheese; stir until melted.
• Mix cracker crumbs, Parmesan cheese and butter; sprinkle over spinach mixture.

Steps:

• Preheat the oven to 425 degrees. Oil a 2-quart baking dish or gratin and rub with a cut side of one of the garlic cloves before you chop the garlic.
• Steam the spinach above an inch of boiling water for 2 to 3 minutes, until it is wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze gently (you don't have to squeeze dry) and chop.
• In a large bowl, toss together the spinach, 2 tablespoons of the olive oil, garlic, salt and pepper, flour, milk and parsley. Spoon into the gratin dish in an even layer. Sprinkle the bread crumbs over the top and drizzle on the remaining tablespoon of olive oil.
• Place in the oven and bake for 20 to 30 minutes, until the top is browned and the mixture is sizzling. Serve as a starter or a side.

Steps:

• Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside., Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through.

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot of water to a boil, add salt, to taste. Blanch the spinach in the water for a few seconds, then transfer spinach in a strainer to a bowl of iced water to stop the cooking. Squeeze excess water out of the spinach, and chop roughly.
• Heat butter in a saucepan. Add the flour and cook into a light tan color, making a blonde roux. Add the onions and cook for 1 minute, then add the milk, nutmeg, salt, and pepper, and whisk to remove any lumps from the roux. Bring to a simmer and cook for about 6 minutes.
• Combine the spinach, bechamel, and adjust seasonings. Fill 6 to 8 (4-ounce) gratin dishes with the creamed spinach. Mix the cheese and breadcrumbs, and scatter over top of gratin. Put the gratins in the oven, and cook until bubbling and golden on top, about 25 to 30 mintues.

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.

Steps:

• In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.
• In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.
• Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.
• In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.
• Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.
• Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.

Steps:

• Drain spinach and spread in shallow baking dish.
• Cover it with chesse and cream; sprinkle with salt and paprika.
• Place under broiler until cheese is melted.

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.

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.