Spinach Feta And Potato Gratin Recipe 445

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SPINACH, FETA, AND POTATOES AU GRATIN



Spinach, Feta, and Potatoes Au Gratin image

This easy Spinach, Feta, and Potato Au Gratin recipe is my comfort food. A simple potato casserole recipe that's perfect for anytime.

Provided by Katerina | Diethood

Categories     Dinner

Time 2h

Number Of Ingredients 7

butter (, room temperature, for baking dish)
5-6 medium-sized red potatoes (, washed, peeled, and sliced 1/8-inch thick, divided)
4 bags
1/2 cup crumbled feta cheese
2 cups heavy cream
3 eggs
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees.
  • Rub a 13x9 baking dish with butter.
  • Layer half of the potato slices in dish, overlapping slightly.
  • Spread the spinach on top of the potato slices.
  • Add the crumbled feta cheese over the spinach
  • Layer the rest of the potato slices on top.
  • In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
  • Pour the cream mixture into dish to cover potatoes; cover with foil.
  • Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
  • Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
  • Let rest 15 minutes before cutting and serving.

Nutrition Facts : Calories 462 kcal, Carbohydrate 31 g, Protein 9 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 201 mg, Sodium 233 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SPINACH POTATOES AU GRATIN



Spinach Potatoes Au Gratin image

"This creamy mixture of sliced potatoes and spinach makes a pretty side dish," writes Edna Shaffer of Beulah, Michigan. "It may sound like it's labor-intensive, but it's not," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

5 cups thinly sliced red potatoes (about 7 large potatoes)
1/4 cup water
3 tablespoons butter
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups whole milk
1 cup shredded cheddar cheese
1 teaspoon salt
1 cup chopped fresh spinach
1 tablespoon diced pimientos
4 bacon strips, cooked and crumbled

Steps:

  • In a 2-qt. microwave-safe dish, combine potatoes and water. Cover and microwave on high for 5-6 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. , In a large microwave-safe bowl, heat butter on high until melted, about 15 seconds. Add onion. Microwave, uncovered, for 30-60 seconds or until tender, stirring once. , Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on high for 1-1/2 minutes; stir. Cook 2-3 minutes longer, stirring every minute, or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimientos; mix well. , Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH FETA AND POTATO GRATIN RECIPE - (4.4/5)



Spinach Feta and Potato Gratin Recipe - (4.4/5) image

Provided by ShoDav

Number Of Ingredients 7

Butter, room temperature, for baking dish
5-6 medium-sized red potatoes, washed, peeled, and sliced 1/8-inch thick, divided (or can use sweet potatoes seasoned with salt and pepper)
3 cans (13.5 ounce) spinach, washed and drained, pat dry with paper towel (or can use 4 cups of sautéed fresh spinach)
1/2 cup crumbled feta cheese
2 1/2 cups heavy cream
3 eggs
Salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees. Rub a 13x9 baking dish with butter. Layer half of the potato slices in dish, overlapping slightly. Spread the spinach on top of the potato slices Add the crumbled feta cheese over the spinach Layer the rest of the potato slices on top. In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper. Pour the cream mixture into dish to cover potatoes; cover with foil. Bake for 40 minutes, or until potatoes are tender when pierced with a fork. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before cutting and serving.

POTATO, SPINACH, AND FETA GRATIN



Potato, Spinach, And Feta Gratin image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 45m

Yield 1

Number Of Ingredients 10

; discarded
1 1/2 ts Salt
; (about 3 large)
3 lg Eggs
; coarse stems
3/4 ts Black pepper
1/2 lb Feta cheese
1 1/2 c Half-and-half
2 lb Russet; (baking) potatoes
2 lb Fresh spinach; washed well

Steps:

  • Preheat the oven to 350F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse. Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares. Gourmet April 1993

Nutrition Facts : Calories 5711 calories, Fat 415.502692792 g, Carbohydrate 294.981540018 g, Cholesterol 4312.03 mg, Fiber 14.5957761874206 g, Protein 221.965715936 g, SaturatedFat 238.891391948 g, ServingSize 1 1 Serving (5340g), Sodium 4641.662237 mg, Sugar 280.385763830579 g, TransFat 30.3282974901999 g

POTATO, SPINACH, AND FETA GRATIN



Potato, Spinach, and Feta Gratin image

Categories     Milk/Cream     Egg     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Feta     Spinach     Gourmet

Number Of Ingredients 7

2 pounds russet (baking) potatoes (about 3 large)
2 pounds fresh spinach, washed well and the coarse stems discarded
1/2 pound Feta cheese
1 1/2 cups half-and-half
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Preheat the oven to 350°F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
  • Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.

POTATO SPINACH GRATIN



Potato Spinach Gratin image

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

2 lbs small white potatoes, scrubbed and sliced THIN (about 7 cups sliced)
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8-1/4 cup minced onion
2 garlic cloves, crushed
2 cups half-and-half
2 tablespoons butter, melted
1 1/2-2 cups shredded cheddar cheese (or a combo of both) or 1 1/2-2 cups shredded monterey jack cheese (or a combo of both)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon parsley flakes
1 dash hot sauce (or use more or don't use any)

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 AND POTATOES AU GRATIN



Spinach and Potatoes Au Gratin image

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

4 medium red potatoes
9 ounces fresh Baby Spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/16 teaspoon nutmeg
1/2 cup fresh grated parmesan cheese

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

POTATO SPINACH GRATIN



Potato Spinach Gratin image

Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.-Nellie Runne, Rockford, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11

3 shallots, thinly sliced
1 tablespoon butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
1 cup shredded Gruyere or Swiss cheese
1 tablespoon cornstarch
1-1/2 cups 2% milk
1 cup heavy whipping cream

Steps:

  • In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 218 calories, Fat 12g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

SPINACH-FETA FRITTATA



Spinach-Feta Frittata image

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  • Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  • Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

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