Spinach and parmesan gratin
This Spinach and Parmesan Gratin features tender spinach in a creamy béchamel sauce, topped with rich parmesan and swiss cheese. It's an easy, comforting side dish perfect for any meal.
Cook time 40 min
Prep time 15 min
Ingredients:
3 tbsp butter1 cup onion
1/4 cup all-purpose white wheat flour
1/4 tsp ground nutmeg
3 cups milk (2% fat)
5 packages frozen spinach
3/4 cup grated parmesan cheese
1 tbsp salt
1/2 tsp black pepper
1/2 cup swiss cheese
Spinach and parmesan gratin is a delightful and creamy side dish perfect for any occasion. Rich in flavor and easy to prepare, this dish combines tender spinach with a smooth, cheesy béchamel sauce, seasoned to perfection. Follow this recipe to create a comforting and nutritious dish that will be a hit at your dinner table.
Instructions:
- Begin by thawing the frozen spinach. After it's thawed, drain and squeeze out as much excess water as possible. Set aside.
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat.
- Add the finely chopped onions and cook until they become translucent, about 5-7 minutes.
- Add the all-purpose flour to the saucepan with the cooked onions, stirring constantly to form a smooth paste. Cook for about 2-3 minutes to remove any raw flour taste, but make sure it doesn't brown.
- Slowly pour in the milk, whisking continuously to avoid lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Stir in the ground nutmeg, salt, and black pepper to season the sauce.
- Add the drained spinach to the saucepan and stir well to combine. Make sure the spinach is evenly distributed throughout the creamy sauce.
- Pour the spinach mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the grated parmesan cheese evenly over the top of the spinach mixture.
- Finish with a layer of grated swiss cheese over the parmesan.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Enjoy your delicious Spinach and Parmesan Gratin as a wonderful side dish or a main course.
With its creamy texture and cheesy goodness, this spinach and parmesan gratin is sure to become a family favorite. The combination of spinach, parmesan, and Swiss cheese creates a deliciously rich and savory dish. Whether you’re serving it alongside a main course or enjoying it on its own, this gratin is a wonderful way to incorporate more greens into your meals.
Spinach and parmesan gratin FAQ:
Bake the gratin in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the top is golden brown and bubbly.
A standard 9x13 inch baking dish works well for this recipe, allowing enough space for the spinach and cheese mixture to spread evenly.
Yes, you can use fresh spinach. You would need about 1 pound of fresh spinach. Cook it down to reduce moisture, then proceed with the recipe as directed.
Cool the gratin to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven until warmed through.
If you don't have Swiss cheese, you can substitute with Gouda or Gruyère for a similar flavor and melting quality.
Cooking Tips:
- Make sure to thaw and squeeze out excess water from the frozen spinach to prevent a watery gratin.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Feel free to add herbs like thyme or basil for an extra layer of flavor.
- If you don't have Swiss cheese, Gruyère or mozzarella can be good substitutes.
- To create a crispy topping, you can sprinkle some breadcrumbs mixed with melted butter over the gratin before baking.
Nutrition Facts
7 ServingsCalories 270kcal
Protein 18g
Carbohydrates 22g
Fiber 8g
Sugar 8g
Fat 14g
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