Best Fresh Spinach Gratin Recipes

FRESH SPINACH GRATIN

Fresh Spinach Gratin image

Fresh spinach and Swiss cheese combine in this gratin that is perfect for the holidays. No more hand cramping from squeezing frozen spinach. With the exception of the breadcrumb topping, this can be done a day ahead to save time on the big day. You will just need to allow an additional 30 minutes of cook time.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Greens

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
2 tablespoons all-purpose flour
1 ½ pounds baby spinach, roughly chopped
1 cup half-and-half
1 ½ cups shredded Swiss cheese, divided
¾ cup dry bread crumbs
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 15.2 g, Cholesterol 41.3 mg, Fat 16 g, Fiber 2.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 514.5 mg, Sugar 1.7 g

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES image

Categories Vegetable

Yield 8 servings

Number Of Ingredients 11

Ingredients

7 tablespoons of butter
5 9-to 10-ounce packages of fresh spinach leaves
1 1/4 punds onions, chopped
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1 1/2 cup whole milk
1 cup whipping cream
1 cup (packed) freshly grated Parmesan cheese, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup crumbled blue cheese

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).