Gruyere And Spinach Bakes Recipes

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GRUYERE AND SPINACH BAKES



Gruyere and Spinach Bakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
2 shallots, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
6 large eggs, beaten, at room temperature
2 packed cups chopped spinach
1 1/2 cups grated gruyere (6 ounces)
1/4 cup milk, at room temperature
Special equipment: four 10-ounce ramekins

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
  • Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
  • In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
  • Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
  • Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.

SPINACH GRATIN



Spinach Gratin image

Spinach Gratin is the ultimate cheesy side dish, with Gruyere cheese, Parmesan, onions, nutmeg and cream with a crispy top and melty filling.

Provided by Sabrina Snyder

Categories     Side Dish

Time 40m

Number Of Ingredients 11

4 tablespoons unsalted butter
1 large yellow onions (, finely chopped)
1/4 cup flour
1/2 teaspoon nutmeg (, freshly grated)
1 cup heavy cream
2 cups whole milk
3 pounds frozen spinach (, chopped)
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 cup Parmesan cheese (, grated)
1/2 cup Gruyere cheese (, grated)

Steps:

  • Preheat the oven to 425 degrees and grease an 8x8 baking dish.
  • Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.
  • Whisk in the flour and nutmeg and cook for 2 minutes.
  • Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.
  • Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.
  • Add in the salt, pepper, parmesan and gruyere cheese and whisk well.
  • Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.

Nutrition Facts : Calories 340 kcal, Carbohydrate 18 g, Protein 17 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 76 mg, Sodium 1266 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

GRUYERE SPINACH CASSEROLE



Gruyere Spinach Casserole image

This delicious combination of fresh spinach and Gruyere cheese especially compliments beef entrees. It's easy to prepare. I've not yet made this without everyone loving it! I don't add the salt as I find the cheese makes it salty enough.

Provided by Jackie

Categories     Side Dish     Casseroles     Spinach Casserole

Time 30m

Yield 4

Number Of Ingredients 9

2 (16 ounce) bags fresh spinach, rinsed and stemmed
¼ cup butter
4 tablespoons all-purpose flour
2 ½ cups hot milk
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons butter
½ cup Gruyere cheese, shredded
paprika to taste

Steps:

  • Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted. Remove spinach to a colander and cool with cold water. Once cool to the touch, squeeze as much moisture from the spinach as possible.
  • In a saucepan, begin making a white sauce by heating 1/4 cup of butter over medium heat. Once melted, stir in the flour and cook for one minute. Then add half of the milk and whisk. Once incorporated, add the rest of the milk, the nutmeg and salt and pepper to taste. Bring the mixture to a boil, reduce to low and allow to simmer for eight to ten minutes, stirring frequently until sauce has thickened.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Chop the cooled spinach and spread evenly into a lightly buttered, shallow baking dish. Place small dabs of the remaining butter on top of the spinach. Season lightly with salt, pepper and paprika. Pour white sauce over spinach. Sprinkle Gruyere cheese evenly over the top.
  • Place in oven under broiler for ten minutes, or until top is browned.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 21.7 g, Cholesterol 76.1 mg, Fat 26.7 g, Fiber 5.4 g, Protein 17.5 g, SaturatedFat 16.2 g, Sodium 420.4 mg, Sugar 8.3 g

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SPINACH AND GRUYERE CAKES



Spinach and Gruyere Cakes image

This one is not exactly easy, but believe us, it's worth all the effort. You need to cook the spinach in milk and then mix it with a creamy mixture of butter and flour. Add yolks and make this really cheesy with Gruyere and parmesan. You can also, increase the creaminess factor with sour cream. Let's get on with it!

Provided by Andrei Gusty

Categories     Eggs & cheese, Main course, nut-free, salty, vegetarian

Time 1h35m

Yield 4

Number Of Ingredients 13

¾ cup milk
5 ounces of frozen spinach, thawed
1 ounce butter
¼ cup flour
½ cup gruyère, grated
1 teaspoon nutmeg
salt
pepper
2 yolks, whisked
3 whipped egg whites
1 tablespoon melted butter
⅔ cup parmesan, grated
4 tablespoons of sour cream

Steps:

  • Add the milk and spinach to a cooking pot over low heat. Cook and stir until it bubbles. Continuously stir while boiling for 5 minutes. Remove from heat.
  • Melt the butter in a skillet over low heat. Add the flour. Cook and continuously stir until you have a crumbly and even mixture.
  • Add the milk and spinach mixture. Cook and continuously whisk until reduced.
  • Transfer to a bowl. Add the Gruyere cheese and nutmeg. Season with salt and pepper and mix until even.
  • Add the whisked yolks and mix them in. Add the whisked egg whites and mix more until even.
  • Transfer the mixture to ramekins (we needed 4 of them). Place them into a roomy baking dish and fill it halfway with water. Bake for 30 minutes at 350⁰F/175⁰C.
  • Coat a baking dish with melted butter. Sprinkle it with some of the grated parmesan (keep 4 tablespoon for later).
  • Carefully remove the cooked spinach and milk mixture from the ramekins and place them into the baking dish. Cover with aluminum foil and refrigerate overnight.
  • Discard the aluminum foil and top each cooked spinach cylinder with 1 tablespoon of sour cream and the remaining parmesan. Season with salt and pepper and bake for 30 minutes at 340⁰F/170⁰C.
  • Optionally, serve with more sour cream on top.

Nutrition Facts : Calories 404 calories, Protein 35 grams, Fat 18 grams, Carbohydrate 25 grams

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