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.
CREAMED SPINACH GRATIN
I love creamed spinach, and this is a way to dress it up a bit. From Real Simple Magazine November 2005.
Provided by JackieOhNo
Categories Spinach
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 372.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 97.5, Sodium 517.3, Carbohydrate 13.9, Fiber 6.2, Sugar 3.5, Protein 15.8
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.
FANTASTIC CREAMED SPINACH GRATIN
A perfect side dish to your holiday meal, even people who hate spinach will love this dish! --- this should serve 8 people depending on the size of the portions -- the complete recipe may be made up to 24 hours in advance, cover and refrigerate, allow to sit at room temperature for 30 minutes before baking --- if you prefer a milder spinach flavor then boil the spinach in water for about 8 minutes before using in the recipe.
Provided by Kittencalrecipezazz
Categories Spinach
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
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.
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