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
CREAMED SPINACH CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
- Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.
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
SPINACH AND ARTICHOKE AU GRATIN
This baked spinach and artichoke casserole is a great side dish for any dinner occasion.
Provided by Marilyn
Categories Side Dish Casseroles Spinach Casserole
Yield 7
Number Of Ingredients 7
Steps:
- Place artichokes in the bottom of a 1 1/2 quart baking dish.
- In a mixing bowl, beat together the cream cheese and butter until smooth. Blend in milk and stir in spinach. Mix together until smooth.
- Pour into baking dish and sprinkle top with cheese, salt and seasoned pepper; refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degree C), bake for 30 minutes or until heated through. Place under broiler to brown the cheese topping.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 10.2 g, Cholesterol 62.8 mg, Fat 29.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 14.8 g, Sodium 501.6 mg, Sugar 1.5 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, HAM AND POTATO AU GRATIN
A delicious casserole that has a surprise spinach layer in addition to the traditional ham and potatoes. All baked in a delicious cheesy sauce.
Provided by shelbyrose
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- For the cheese sauce; in a saucepan melt butter or margarine; stir in flour.
- Add milk all at once.
- Cook and stir until bubbly; cook 1 minute more.
- Remove from heat.
- Stir in cheddar cheese and mustard; set aside.
- Place half of the ham strips in an ungreased 2-quart casserole dish.
- Top with half of the hash browns and half of the cheese sauce.
- Spoon the spinach on top of the cheese sauce.
- Repeat layers of the remaining ham, potatoes and sauce.
- Bake uncovered 30-40 minutes or until heated through.
Nutrition Facts : Calories 345.4, Fat 20.3, SaturatedFat 11, Cholesterol 74.1, Sodium 265.5, Carbohydrate 21.8, Fiber 2.3, Sugar 0.3, Protein 19.7
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 GRATIN
Spinach Gratin is the ultimate cheesy side dish, with Gruyere cheese, Parmesan, onions, nutmeg and cream with a crispy top and melty filling.
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees and grease an 8x8 baking dish.
- Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.
- Whisk in the flour and nutmeg and cook for 2 minutes.
- Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.
- Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.
- Add in the salt, pepper, parmesan and gruyere cheese and whisk well.
- Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.
Nutrition Facts : Calories 340 kcal, Carbohydrate 18 g, Protein 17 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 76 mg, Sodium 1266 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SPINACH GRATIN
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.
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THE BEST SPINACH GRATIN RECIPE EVER - EVERYDAY DISHES
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Ratings 11Calories 193 per servingCategory Side Dishes
- Preheat oven to 400 degrees, lightly coat a 2-qt casserole dish with cooking spray and set aside. Place a large skillet over medium heat then melt butter. Add onions and cook 3–4 minutes until translucent. Add garlic then cook 1 additional minute.
- Add flour then cook, stirring constantly for 1 additional minute. Add milk, salt and nutmeg then stir until combined. Bring liquid to a bubble then reduce heat to low and simmer for 10 minutes, stirring frequently to prevent scorching.
- Squeeze as much liquid as possible from the spinach—the successful outcome of the dish depends on removing as much water as possible! Add spinach and Parmesan cheese to sauce and stir until completely combined. Taste and season with additional salt and pepper if necessary.
- Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Bake for 28–30 minutes or until cheese becomes golden and dish is hot and bubbly.
GRUYèRE-SPINACH POTATOES AU GRATIN RECIPE | COOKING ON THE ...
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5/5 (2)Total Time 4 hrs 50 minsCategory Main Course, Side DishCalories 559 per serving
- Peel the onion and cut it in half or quarters to grate it. A food processor with the grater attachment is easiest. Alternately, you can slice the onion super thinly. Add the grated onion to a strainer over a bowl and set aside.
- In a large sauce pot, combine the half and half with the garlic, thyme, nutmeg and allspice. Bring to a boil and then immediately reduce to a low simmer. Simmer until the the mixture has reduced by about 1/4, about 25 minutes. Remove from the stove, strain, and add the salt and pepper. Let it cool until it's warm, or to room temperature.
- Peel the potatoes and slice them as thinly as possible, adding them to the half and half mixture as you go. Make sure the slices aren't stuck together and that all of them become well coated with the mixture. (I use the slicer attachment on my food processor for this.) Let the potato slices soak for about 30 minutes.
- Brush a bit of the melted butter on the bottom and sides of an approximately 9 X 13 X 2-inch baking dish.
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5/5 (1)Total Time 55 minsServings 8Calories 303 per serving
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the mushrooms and sprinkle with salt and pepper. Saute' until the mushrooms are golden brown, about 5 to 7 minutes.
- Add the spinach ad continue to cook until the spinach has wilted. Transfer the mixture a 1 1/2 quart oval baking dish.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cream and nutmeg and cook until bubbles appear around the edges. Stir in the Parmesan and continue to cook until the mixture has thickened, 3 to 4 minutes.
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From realsimple.com
4/5 (665)Total Time 1 hr 25 minsServings 8Calories 407 per serving
- Heat the oil in a large skillet over medium-high heat. Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
- In a large bowl, whisk together the eggs, cream, milk, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyère, and Parmesan. Transfer to the prepared baking dish.
MAKEOVER SPINACH GRATIN - SKINNYTASTE
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5/5 (6)Total Time 50 minsCategory Side DishCalories 111 per serving
- In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
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4/5 (2)Calories 240 per servingServings 8
- Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach. Combine milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt, stirring with a whisk.
- Arrange half of potato slices in an 8-inch square baking pan coated with cooking spray; sprinkle with 1/4 teaspoon salt. Spread spinach mixture over potato slices. Arrange remaining potato slices over spinach mixture; pour milk mixture over top. Sprinkle with 1/4 teaspoon salt. Cover with foil coated with cooking spray. Bake at 375° for 1 hour and 15 minutes or until potato is tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.
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Ratings 3Category Side DishCuisine AmericanTotal Time 1 hr 8 mins
- Heat the oil in a medium saucepot. Once the oil is hot, sauté the chopped green onions in the oil, until the onions are soft and starting to brown, about 5-7 minutes.
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