Indulge in the culinary delight of Spinach Au Gratin, a delectable dish that combines the goodness of fresh spinach, creamy béchamel sauce, and a golden-brown gratin crust. This versatile recipe offers three enticing variations to cater to your taste preferences. The classic Spinach Au Gratin features a combination of wilted spinach, béchamel sauce, and a crispy Parmesan crust. For a richer indulgence, try the Spinach and Artichoke Au Gratin, which incorporates tender artichoke hearts into the mix. And for a vegetarian delight, the Spinach and Mushroom Au Gratin combines the earthy flavors of mushrooms with the spinach and béchamel. Prepare to tantalize your taste buds with this creamy, cheesy, and flavorful dish that's perfect for any occasion.
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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
CLASSIC FRENCH SPINACH AU GRATIN
This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack.
Provided by Rebecca Franklin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 F and butter a gratin dish.
- Sauté the onion in the olive oil for 5 minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, dried thyme, and spinach to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach to wilt for 3 minutes.
- Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish. Then stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the breadcrumbs over the gratin.
- Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the breadcrumbs have turned golden brown.
Nutrition Facts : Calories 451 kcal, Carbohydrate 37 g, Cholesterol 68 mg, Fiber 7 g, Protein 16 g, SaturatedFat 15 g, Sodium 902 mg, Sugar 7 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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.
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.
SPINACH AU GRATIN
Make and share this spinach au gratin recipe from Food.com.
Provided by chia2160
Categories Spinach
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- in a large non stick skillet, saute spinach in batches until wilted, remove to strainer and squeeze dry.
- melt butter and oil in a skillet.
- add leeks, shallot, garlic, cook until soft 5 minutes.
- remove from heat.
- in a large bowl whisk eggs and cream.
- whisk in cheeses, salt pepper, spinach and leek mixture.
- pour into a greased 13x9x2 baking dish.
- bake aprox 50-60 minutes until a knife inserted into center comes out clean.
Nutrition Facts : Calories 333.2, Fat 25.7, SaturatedFat 13.8, Cholesterol 176.9, Sodium 278.8, Carbohydrate 13.6, Fiber 4.1, Sugar 2.4, Protein 15.4
SPINACH AU GRATIN
Make and share this Spinach Au Gratin recipe from Food.com.
Provided by The Range Rover
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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.
Tips:
- Choose the right spinach: Fresh spinach is best for this recipe, but frozen spinach can also be used. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- Cook the spinach properly: Spinach should be cooked until it is wilted but still has some bite to it. Overcooked spinach will be mushy and bland.
- Use a good quality cheese: The cheese is one of the most important ingredients in this dish, so it's important to use a good quality cheese that melts well. Grated Parmesan, Gruyère, or Cheddar cheese are all good choices.
- Season the dish well: Spinach au gratin can be bland if it's not seasoned properly. Be sure to add salt, pepper, and garlic powder to taste.
- Don't overcook the dish: Spinach au gratin should be cooked until the cheese is melted and bubbly and the spinach is heated through. Overcooked spinach au gratin will be dry and tough.
Conclusion:
Spinach au 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 it's also a great way to get your kids to eat their vegetables. So next time you're looking for a quick and easy side dish, give spinach au gratin a try. You won't be disappointed.
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