POTATO & SPINACH GRATIN
This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!
Provided by Julia Pinney
Categories Main Course Side Dish
Time 2h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
- Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
- In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
- In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
- Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
- Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 22 g, Protein 14 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 91 mg, Sodium 382 mg, Fiber 3 g, Sugar 2 g
POTATO SPINACH GRATIN
Make and share this Potato Spinach Gratin recipe from Food.com.
Provided by Parsley
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Grease/spray a 13" x 9" baking dish; set aside.
- Place potato slices in a large bowl; add spinach, onions and garlic; toss well to evenly distribute.
- In a separate bowl, combine half and half, melted butter, cheese, salt, pepper, paprika, parsley and hot sauce; stir together well; pour this mixture over potato mixture and stir well to evenly combine.
- Pour into the prepared baking dish; cover and bake at 375 for 50-60 minutes (or until potatoes are tender).
- Uncover and continue to bake for an additional 20 minutes.
- Serve.
SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
SPINACH AND POTATOES AU GRATIN
Make and share this Spinach and Potatoes Au Gratin recipe from Food.com.
Provided by jovigirl
Categories Spinach
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Wash potatoes; cut into 1/4 inch slices.
- Arrange half of slices in greased medium baking dish.
- Drop spinach into large pot of boiling water. Cook 1 minutes; drain.
- Rinse under cold water; squeeze out excess moisture.
- Place half of spinach on potato slices. Drizzle on melted butter.
- Add half of salt and pepper.
- Arrange remaining potatoes, then spinach.
- Add remaining salt and pepper.
- Blend cream and nutmeg; pour over spinach.
- Bake 40-50 minutes or until potatoes are almost tender.
- Remove from oven; sprinkle with cheese.
- Bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
- If cheese browns too quickly, just cover with foil and finish baking.
Nutrition Facts : Calories 371.6, Fat 20.9, SaturatedFat 12.8, Cholesterol 67, Sodium 487.3, Carbohydrate 37.6, Fiber 5, Sugar 3.2, Protein 11.3
MEAT AND POTATO SKILLET GRATIN
This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.
Provided by Melissa Clark
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
- While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
- Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
- Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
- Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY POTATO GRATIN WITH CARAMELISED ONIONS
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
Provided by Good Food team
Categories Side dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
- Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
- On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.
Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium
SWEET POTATO NOODLES (JAPCHAE)
Provided by Cecilia Hae-Jin Lee
Categories Beef Dinner Lunch Meat Noodle Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 or 5 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
- Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
- In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
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SPINACH POTATO CASSEROLE RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
4.8/5 (16)Total Time 42 minsCategory Dinner, Lunch, Main Course, Side DishCalories 546 per serving
- Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. Add salt (I used 2 teaspoons per 3 cups of water). Cover with lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don’t overcook).
- Meanwhile: Heat oil in a large frying pan/skillet and add onion in. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat. In a small bowl, mix together sour cream, salt, black pepper, oregano and garlic powder until smooth.
- Drain the water from potatoes and combine them with spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). Pour the mixture in an oven-proof dish (see note 6) and cover with grated cheese.
PARMESAN SCALLOPED POTATOES WITH SPINACH - EATINGWELL
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5/5 (3)Total Time 1 hrAuthor Hilary MeyerCalories 212 per serving
- Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, about 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute more. Add, flour, salt and pepper; cook, stirring for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat. Squeeze spinach to remove any excess moisture; stir into the sauce.
- When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/2 cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes before serving.
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