Spinach And Bechamel Gratin Recipes

SPINACH GRATIN

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.

CLASSIC FRENCH SPINACH AU GRATIN

Steps:

• Preheat the oven to 375 F and butter a gratin dish.
• Sauté the onion in the olive oil for 5 minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, dried thyme, and spinach to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach to wilt for 3 minutes.
• Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish. Then stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the breadcrumbs over the gratin.
• Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the breadcrumbs have turned golden brown.

BECHAMEL CREAMED SPINACH

Steps:

• In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
• Remove from heat, then mix in the broth and half-and-half.
• Return to heat and bring to a boil, stirring, until thickened.
• Season to taste with salt and nutmeg.
• Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
• Drain well and chop.
• Combine spinach and bechamel sauce and serve.
• Makes 4 servings.
• Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.

FRESH SPINACH GRATIN

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.

SPINACH AND BECHAMEL GRATIN

Steps:

• Set oven to 375 degrees.
• Lightly butter a 9-inch baking dish (or similar size oval casserole dish).
• Hand-squeeze the spinach as dry as possible.
• Melt 3 tablespoons butter in a heavy medium skillet over medium heat; add in the spinach and saute for about 3 minutes.
• Season spinach with salt and pepper.
• Spread the spinach evenly into the prepared baking dish.
• Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat; add in flour and whisk for 2 minutes (do not allow the mixture to turn brown).
• Gradually add in the whipping cream and milk whisking until the mixture is smooth; cook until the sauce is thick, whisking frequently (about 5-6 minutes).
• Season sauce with nutmeg and cayenne, then add/mix in about 1/3 cup grated parmesan cheese (or use any kind of cheese desired).
• Spoon the sauce over the spinach, then sprinkle the remaining 1/2 cup Parmesan cheese over the sauce (can use more if desired).
• Bake for about 15 minutes or until the cheese is golden and bubbly.