Spinach Feta And Potatoes Au Gratin Recipes

SPINACH, FETA AND POTATO AU GRATIN RECIPE

Steps:

• Preheat oven to 375. Spray a 9x13 baking/casserole dish with non-fat cooking spray.
• Squeeze out as much water from the spinach as possible.
• Layer half the potato slices in the baking dish (it's ok to overlap them a bit). Season with salt, pepper, and paprika. Top with the spinach and feta cheese. Then cover with the remaining slices of potatoes. Season these potato slices with salt, pepper, and paprika.
• In a medium sized mixing bowl, whisk together egg substitute, milk, garlic powder, onion powder, salt, pepper and the 1 tsp paprika.
• Pour mixture over the potatoes. Dollop butter evenly over the top (I just placed little pieces of the butter all over the top, and then spread it a bit with a spoon).
• Cover with foil and bake for 30 minutes, or until potatoes are tender. Remove foil and bake for another 30-40 minutes, or until top of au gratin is golden.
• Remove from oven and let cool about 10-15 minutes before serving. Cut into 6 equally sized portions.

POTATO, SPINACH, AND FETA GRATIN

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.

SPINACH AND POTATOES AU GRATIN

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.

POTATO SPINACH GRATIN

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 POTATO AND FETA BAKE

Steps:

• Set oven to 350 degrees.
• Butter a shallow 2-quart casserole dish.
• Squeeze out as much moisture from the spinach as possible with your hands; set aside.
• Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl.
• To the potatoes add in eggs, 1/4 cup melted butter, salt, pepper, chopped onion, parsley, garlic powder (if using) and dill; mix well to combine.
• Transfer HALF of the mixture into the prepared baking dish.
• Top/sprinkle with all of the spinach, and then the feta.
• Top/spread with remaining potato mixture.
• Cover with foil and bake for about 30 minutes.
• Uncover and sprinkle with Parmesan cheese and dot with butter, place back in oven covered or uncovered (if you prefer a crispy top on your casserole then leave uncovered).
• Bake for another 30 minutes.
• Delicious.