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
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.
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.
SKILLET SPINACH GRATIN
True story: This 5-star Skillet Spinach Gratin with bacon was such a hit with one reviewer's husband that he was still talking about it the next day.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
PROVENCAL SPINACH GRATIN
There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach - no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 3 grams
SPINACH GRATIN
Make and share this Spinach Gratin recipe from Food.com.
Provided by Food.com
Categories Spinach
Time 35m
Yield 6-8 serving(s)
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.
Nutrition Facts : Calories 8.1, Sodium 0.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2
CREAMED-SPINACH GRATIN
Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Yield Serves 6 to 8
Number Of Ingredients 9
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.
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
POTATO SPINACH GRATIN
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
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.
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- 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.
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