Spinachaugratin Recipes

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.

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.

CLASSIC FRENCH SPINACH AU GRATIN

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.

SPINACH GRATIN

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.

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:

• 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 POTATOES AU GRATIN

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.

SPINACH AU GRATIN

Steps:

• Drain spinach and spread in shallow baking dish.
• Cover it with chesse and cream; sprinkle with salt and paprika.
• Place under broiler until cheese is melted.

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.

SPINASSE RAGU

Steps:

• In 4-quart Dutch oven, cook beef and pork with salt and pepper over medium heat, stirring occasionally, until no longer pink. Drain fat using colander over large bowl. Discard fat, and transfer meat to large bowl; set aside.
• In large food processor, place onions, carrots, celery and garlic. Cover; process until finely chopped. In same Dutch oven, heat olive oil over medium heat. Add chopped vegetables and rosemary; cook about 15 minutes or until vegetables begin to brown.
• Add tomatoes and reserved meat to vegetables; cook about 15 minutes longer or until tomatoes darken in color. Add red wine. Increase heat to medium-high. Cook about 15 minutes longer or until liquid is reduced by half. Add chicken broth; reduce heat to low. Slowly simmer 3 to 4 hours or until meat is tender. Stir in nutmeg during last few minutes of cook time.

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

Steps:

• Butter 10- to 12-cup shallow baking dish. Melt 1 1/2 tablespoons butter in heavy large pot over high heat. Add 1 package spinach. Toss until wilted but still bright green, about 2 minutes longer. Transfer to colander set over large bowl. Repeat with 1 1/2 tablespoons butter and remaining spinach. Turn all spinach in colander, pressing to release all liquid. Melt 4 tablespoons of butter in same heavy large pot over medium heat. Add onions; saute until beginning to soften, about 10 minutes. Mix in flour and nutmeg. Stir 2 minutes to cook flour (do not brown.) Whisk in milk and cream. Cook until sauce thickens and boils, whisking often, about 5 minutes. Mix in 1/2 cup of Parmesan, salt, and pepper. Mix in Spinach. Transfer to dish. Sprinkle with remaining Parmesan and Blue Cheese. (Can be made 6 hours ahead. Cover; chill.) Preheat oven to 425 F. Bake gratin until bubbling and brown on top, about 20 minutes (or 25 minutes if refrigerated).