Best Potato Spinach Gratin Recipes

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.

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.

POTATO SPINACH GRATIN

Steps:

• In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

NAVA ATLAS'S SPINACH, LEEK AND POTATO MATZO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
• Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
• Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
• Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don't let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
• Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
• Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.

SPINACH, HAM AND POTATO AU GRATIN

Steps:

• Preheat oven to 350 degrees.
• For the cheese sauce; in a saucepan melt butter or margarine; stir in flour.
• Add milk all at once.
• Cook and stir until bubbly; cook 1 minute more.
• Remove from heat.
• Stir in cheddar cheese and mustard; set aside.
• Place half of the ham strips in an ungreased 2-quart casserole dish.
• Top with half of the hash browns and half of the cheese sauce.
• Spoon the spinach on top of the cheese sauce.
• Repeat layers of the remaining ham, potatoes and sauce.
• Bake uncovered 30-40 minutes or until heated through.

GRILLED PEPPERED NEW YORK STRIP WITH SHALLOT-POMMERY SAUCE SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE

Steps:

• Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
• For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top.
• For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
• For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.
• Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.

SPINACH FETA AND POTATO GRATIN RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Rub a 13x9 baking dish with butter. Layer half of the potato slices in dish, overlapping slightly. Spread the spinach on top of the potato slices Add the crumbled feta cheese over the spinach Layer the rest of the potato slices on top. In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper. Pour the cream mixture into dish to cover potatoes; cover with foil. Bake for 40 minutes, or until potatoes are tender when pierced with a fork. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before cutting and serving.

POTATO SPINACH AND ONION GRATIN

Steps:

• Cook potates till just tender drain and slice 1/2" thick Combine onions and water in skillet , cover simmer 12 minutes adding more water if needed Increase heat, add EVOO, mushrooms , saute until golden. Add drained spinach garlic thyme and nutmeg.Cook 3 min. Remove from heat and stir in sour cream and milk. Heat oven to 350. spread 1/2 of potaoes in 11x7 dish top with half the onions, then potatoes then remaining onions. Sprinkle with cheese Bake 30 minutes

POTATO, SPINACH AND ONION GRATIN

Steps:

• Cook potatoes in large saucepan of boiling salted water until just tender, about 30 minutes. Drain and cool. Cut potatoes into 1/3-inch-thick slices, removing any loose peel. Set aside. Combine onions and 1/4 cup water in large nonstick skillet. Cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoonfuls if mixture is dry, about 12 minutes. Increase heat to medium-high; add 2 tablespoons oil, then mushrooms; saute uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg; stir 3 minutes. Remove from heat. Stir in sour cream and milk. Season with salt and pepper. Preheat oven to 350. Lightly oil 11X7X2-inch glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake gratin until hot, about 30 minutes. Let stand 5 minutes and serve.

SPINACH AND POTATO AU GRATIN

Steps:

• 1. Melt butter in saucepan. Stir in flour until a paste forms. Slowly whisk in milk; bring to a simmer. Add 1 1/4 cups cheese and stir until melted. 2. Brown onions. Saute spinach for 30 seconds. 3. Layer half of potatoes in 9 x 13 inch pan. Season with half of the salt and pepper. Add half of the spinach and onions and bacon. Repeat layering. Cover with cheese sauce. 4. Bake for 40-50 minutes at 400 until browned.