Creamy Spinach With Smoked Gouda Gratin Recipes

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CREAMY SPINACH WITH SMOKED GOUDA GRATIN



Creamy Spinach With Smoked Gouda Gratin image

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi

Provided by Manami

Categories     Lemon

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 lb smoked gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
1 pinch nutmeg, freshly grated
salt
fresh ground pepper
water
1 1/2 lbs Baby Spinach
1 lemon, juice of (not the bottled kind, please!)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 1/2 cups smoked gouda cheese, bechamel
salt
fresh ground pepper
3 tablespoons fine dry breadcrumbs
2 tablespoons smoked gouda cheese, coarsely shredded

Steps:

  • PREPARE SMOKED GOUDA BECHAMEL:.
  • In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
  • Add the milk and bring to a boil, whisking constantly.
  • Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
  • Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
  • Season with salt & pepper.
  • Use right away or cover directly with plastic wrap and refrigerate.
  • PREPARE THE SPINACH:.
  • Preheat the broiler and position a rack 10 inches from the heat.
  • In a large soup pot, bring 1/4 inch of water to a boil.
  • Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
  • Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
  • In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wilted spinach and cook, stirring, for 1 minute.
  • Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
  • Season with salt and pepper.
  • Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
  • Serve hot.

Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6

SPINACH GRATIN



Spinach Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

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.

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