Spinachandcreamcheesegratin Recipes

CREAMED-SPINACH GRATIN

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.

FRESH SPINACH GRATIN

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.

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.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

PROVENCAL SPINACH GRATIN

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.

CREAMED SPINACH GRATIN

Steps:

• Heat oven to 375 degrees.
• Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
• In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.
• Squeeze the spinach to remove any excess liquid. In a large bowl, combine spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg and shallots. Transfer to dish.
• Bake, uncovered, until bubbling and lightly golden, about 25 minutes.

FANTASTIC CREAMED SPINACH GRATIN

Steps:

• Heat oven to 350 degrees F.
• Grease a 9-inch baking dish.
• Melt butter in a skillet over medium heat.
• Add in shallots and cayenne pepper; cook stirring for about 5-6 minutes or until softened but not browned (add in the fresh garlic the last few minutes of cooking).
• Hand-squeeze out any excess moisture in the spinach then place in a large bowl.
• Add in the shallot/garlic mixture, cream cheese, whipping cream, milk, shredded cheese, seasoned salt, ground black pepper and nutmeg; mix well using a wooden spoon.
• Transfer to prepared baking dish.
• Sprinkle the top with Parmesan cheese.
• At this point you may cover and refrigerate for 24 hours.
• Bake uncovered for about 25 minutes or until light golden brown.

SPINACH GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter an 8 cup (2 l) gratin dish.
• In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large bowl.
• In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake until the gratin is golden brown on top, about 10 minutes.

CREAM CHEESE SPINACH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a medium or large casserole dish with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt and pepper; saute until onions are translucent, about 5 minutes. Transfer to a large mixing bowl.
• Add cooked chicken to the onions. Mix in spinach and cream cheese until combined; you can add spinach a little bit at a time to make it easier. Add 1/2 of the mozzarella cheese and stir until everything is thoroughly incorporated and cream cheese has no clumps remaining. Transfer to the prepared casserole dish and sprinkle with remaining mozzarella.
• Bake in the preheated oven until cheese has melted and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.

CREAMED SPINACH WITH CHèRE

Steps:

• Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
• Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
• Pour sauce evenly over spinach. Serve immediately.