Gruyere And Spinach Bakes Recipes

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GRUYERE SPINACH CASSEROLE



Gruyere Spinach Casserole image

This delicious combination of fresh spinach and Gruyere cheese especially compliments beef entrees. It's easy to prepare. I've not yet made this without everyone loving it! I don't add the salt as I find the cheese makes it salty enough.

Provided by Jackie

Categories     Side Dish     Casseroles     Spinach Casserole

Time 30m

Yield 4

Number Of Ingredients 9

2 (16 ounce) bags fresh spinach, rinsed and stemmed
¼ cup butter
4 tablespoons all-purpose flour
2 ½ cups hot milk
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons butter
½ cup Gruyere cheese, shredded
paprika to taste

Steps:

  • Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted. Remove spinach to a colander and cool with cold water. Once cool to the touch, squeeze as much moisture from the spinach as possible.
  • In a saucepan, begin making a white sauce by heating 1/4 cup of butter over medium heat. Once melted, stir in the flour and cook for one minute. Then add half of the milk and whisk. Once incorporated, add the rest of the milk, the nutmeg and salt and pepper to taste. Bring the mixture to a boil, reduce to low and allow to simmer for eight to ten minutes, stirring frequently until sauce has thickened.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Chop the cooled spinach and spread evenly into a lightly buttered, shallow baking dish. Place small dabs of the remaining butter on top of the spinach. Season lightly with salt, pepper and paprika. Pour white sauce over spinach. Sprinkle Gruyere cheese evenly over the top.
  • Place in oven under broiler for ten minutes, or until top is browned.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 21.7 g, Cholesterol 76.1 mg, Fat 26.7 g, Fiber 5.4 g, Protein 17.5 g, SaturatedFat 16.2 g, Sodium 420.4 mg, Sugar 8.3 g

CREAMED SPINACH WITH GRUYERE



Creamed Spinach with Gruyere image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for the pan
4 cloves garlic, smashed
Crushed red pepper
2 1/2 pounds baby spinach
Kosher salt
1 shallot, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
1/2 cup grated Parmigiano, plus more for garnish

Steps:

  • Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
  • Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
  • Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.

GRUYERE AND SPINACH BAKES



Gruyere and Spinach Bakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
2 shallots, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
6 large eggs, beaten, at room temperature
2 packed cups chopped spinach
1 1/2 cups grated gruyere (6 ounces)
1/4 cup milk, at room temperature
Special equipment: four 10-ounce ramekins

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
  • Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
  • In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
  • Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
  • Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.

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