Best 2 Spinach And Artichoke Gratin Recipes
Indulge in the delectable Spinach and Artichoke Gratin, a symphony of flavors that will tantalize your taste buds. This culinary masterpiece combines the earthy goodness of spinach, the nutty flavor of artichoke hearts, the creamy richness of béchamel sauce, and the golden crunch of a crispy breadcrumb topping. Whether you're hosting a dinner party or simply craving a comforting meal, this gratin is sure to impress. Our collection of recipes offers variations to suit every palate, from a classic rendition to a spicy twist with roasted red peppers and a vegetarian version for those with dietary restrictions. Prepare to embark on a culinary journey as we explore the irresistible world of Spinach and Artichoke Gratin.
Here are our top 2 tried and tested recipes!
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:
- Use fresh ingredients whenever possible. Fresh spinach and artichokes will give your gratin the best flavor.
- Don't overcook the spinach. Spinach cooks quickly, so be careful not to overcook it or it will become mushy.
- Use a good quality cheese. The cheese is one of the main ingredients in this dish, so it's important to use a cheese that you like. A sharp cheddar or Gruyère cheese would be a good choice.
- Don't be afraid to experiment. There are many different ways to make spinach and artichoke gratin. Feel free to add other ingredients that you like, such as mushrooms, sun-dried tomatoes, or roasted red peppers.
Conclusion:
Spinach and artichoke gratin is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover spinach and artichokes, and it's also a great dish to serve to guests. With its creamy sauce, cheesy topping, and flavorful spinach and artichoke filling, this gratin is sure to be a hit.
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