Fantastic Creamed Spinach Gratin Recipes

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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.

CREAMED-SPINACH GRATIN



Creamed-Spinach Gratin image

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

Kosher salt and freshly ground pepper
2 pounds baby spinach
3 tablespoons unsalted butter, plus more for dish
1/4 cup finely diced shallot
2 tablespoons unbleached all-purpose flour
2 cups whole milk
2 teaspoons Dijon mustard
3/4 cup finely grated Gruyere
3/4 cup panko breadcrumbs

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 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

CREAMED SPINACH GRATIN



Creamed Spinach Gratin image

I love creamed spinach, and this is a way to dress it up a bit. From Real Simple Magazine November 2005.

Provided by JackieOhNo

Categories     Spinach

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter (plus more for the dish)
1 garlic clove, halved
5 shallots, thinly sliced crosswise
5 (10 ounce) boxes frozen spinach, thawed
8 ounces cream cheese, at room temperature
1 cup heavy cream
1 cup whole milk
1 cup grated gruyere or 1 cup grated swiss cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground nutmeg

Steps:

  • Heat oven to 375 degrees.
  • Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
  • In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.
  • Squeeze the spinach to remove any excess liquid. In a large bowl, combine spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg and shallots. Transfer to dish.
  • Bake, uncovered, until bubbling and lightly golden, about 25 minutes.

Nutrition Facts : Calories 372.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 97.5, Sodium 517.3, Carbohydrate 13.9, Fiber 6.2, Sugar 3.5, Protein 15.8

FANTASTIC CREAMED SPINACH GRATIN



Fantastic Creamed Spinach Gratin image

A perfect side dish to your holiday meal, even people who hate spinach will love this dish! --- this should serve 8 people depending on the size of the portions -- the complete recipe may be made up to 24 hours in advance, cover and refrigerate, allow to sit at room temperature for 30 minutes before baking --- if you prefer a milder spinach flavor then boil the spinach in water for about 8 minutes before using in the recipe.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons butter
5 shallots, thinly sliced crosswise
1 pinch cayenne pepper
2 teaspoons fresh minced garlic
5 (10 ounce) boxes frozen spinach, thawed (hand-squeeze out any excess moisture)
1 (8 ounce) package cream cheese, room temperature
1 cup whipping cream (35% cream)
1 cup full-fat milk
1 cup grated swiss cheese or 1 cup gruyere cheese
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1/2 teaspoon ground black pepper (can use more to taste)
1/4 teaspoon ground nutmeg
1/3 cup grated parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Grease a 9-inch baking dish.
  • Melt butter in a skillet over medium heat.
  • Add in shallots and cayenne pepper; cook stirring for about 5-6 minutes or until softened but not browned (add in the fresh garlic the last few minutes of cooking).
  • Hand-squeeze out any excess moisture in the spinach then place in a large bowl.
  • Add in the shallot/garlic mixture, cream cheese, whipping cream, milk, shredded cheese, seasoned salt, ground black pepper and nutmeg; mix well using a wooden spoon.
  • Transfer to prepared baking dish.
  • Sprinkle the top with Parmesan cheese.
  • At this point you may cover and refrigerate for 24 hours.
  • Bake uncovered for about 25 minutes or until light golden brown.

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