Provencal 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.

PROVENCAL SPINACH GRATIN



Provencal Spinach Gratin image

There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach - no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 pounds bunch spinach, stemmed and washed in 2 changes of water, or 1 1/2 pounds baby spinach
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
Salt and freshly ground pepper to taste
1 tablespoon all purpose flour
1/4 cup low-fat milk
1/2 cup finely chopped parsley
2 tablespoons fresh or dry bread crumbs (preferably-whole wheat)

Steps:

  • Preheat the oven to 425 degrees. Oil a 2-quart baking dish or gratin and rub with a cut side of one of the garlic cloves before you chop the garlic.
  • Steam the spinach above an inch of boiling water for 2 to 3 minutes, until it is wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze gently (you don't have to squeeze dry) and chop.
  • In a large bowl, toss together the spinach, 2 tablespoons of the olive oil, garlic, salt and pepper, flour, milk and parsley. Spoon into the gratin dish in an even layer. Sprinkle the bread crumbs over the top and drizzle on the remaining tablespoon of olive oil.
  • Place in the oven and bake for 20 to 30 minutes, until the top is browned and the mixture is sizzling. Serve as a starter or a side.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 3 grams

PROVENCAL VEGETABLE GRATIN



Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
  • Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
  • Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

SPINACH GRATIN



Spinach Gratin image

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

4 tablespoons unsalted butter
4 cups chopped yellow onions
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup grated parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup grated gruyere cheese

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.

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

SPINACH, SARDINE AND RICE GRATIN



Spinach, Sardine and Rice Gratin image

Sometimes a can of sardines comes in very handy and this dish is a great way to work more high-omega 3 fish into your diet. It is a classic Provençal gratin, traditionally made with fresh sardines but just as good made with the skinless, boneless olive-oil packed sardines I buy at Trader Joe's. You are getting lots of calcium, Omega-3 fatty acids and iron from both the sardines and the spinach.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield Serves 4

Number Of Ingredients 11

2-3 3/4-ounce cans boneless, skinless and boneless sardines packed in olive oil
2 pounds spinach (2 generous bunches), stemmed and washed in two changes of water or 1 pound baby spinach
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper to taste
1 medium onion, finely chopped
2 to 4 garlic cloves, minced
1 teaspoon fresh thyme leaves, roughly chopped, or 1/2 teaspoon dried thyme
1 teaspoon all-purpose flour
1/2 cup low-fat milk
1 cup cooked rice (brown or white; I like to use Arborio)
1/4 cup fresh or dry bread crumbs

Steps:

  • Preheat the oven to 425 degrees. Oil a 1 1/2 to 2-quart gratin or baking dish. Remove the sardines from the oil and separate them into fillets. Set the oil aside.
  • Wilt the spinach either by steaming or blanching. To blanch bring a large pot of water to a boil, salt generously and add the spinach. Blanch for no more than 20 seconds (do this in batches). Transfer to a bowl of cold water, drain and squeeze out excess water. If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water. Chop medium-fine.
  • Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste. Stir together for 1 minute, until everything is blended. Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan. Remove from the heat. Taste and adjust salt and pepper.
  • Spread half the rice and spinach in the bottom of the baking dish. Top with the sardine fillets in one layer. Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer. Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans. Place in the oven and bake 15 minutes, until sizzling. Serve hot or warm.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 21 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 4 grams

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.

GUY SAVOY'S SPINACH AND MUSHROOM GRATIN



Guy Savoy's Spinach and Mushroom Gratin image

The reduction of the cream makes this gratin very special. From "Guy Savoy: Simple French Recipes for the Home Cook."

Provided by Chef Kate

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb white mushroom
1 1/2 tablespoons unsalted butter, plus more for buttering the dish
salt
1 lb spinach, stemmed, washed and drained (about 2 bunches)
1 1/4 cups heavy cream
fresh ground black pepper
sea salt

Steps:

  • Clean the mushrooms and cut them into one-eighth-inch slices.
  • In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and sauté them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside.
  • Place 2 quarts of water in a medium stock pot with one-half teaspoons salt.
  • Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color.
  • Remove the spinach using a slotted spoon to a large bowl of ice water until cool. Drain the spinach well, squeezing out any excess water.
  • Heat the oven to 350 degrees F.
  • Reduce the cream to one-half cup in a small saucepan over low heat.
  • Strain the cream into a small bowl and season with a pinch each of salt and pepper.
  • Butter a small (2-quart) baking dish, and spread the spinach in the bottom in an even layer.
  • Sprinkle the top of the spinach with one-eighth teaspoons salt.
  • Arrange the mushroom slices over the spinach in a fish-scale pattern.
  • Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through. Serve immediately.

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