Spinach gratin
Votes: 5
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Spinach gratin is a delicious side dish of succulent spinach immersed in a rich, creamy sauce with onions and nutmeg, topped with a crispy crust of Parmesan and Gruyère. This side dish is quick and easy to prepare and is perfect for both a quiet family dinner and a grand celebration. Bake it just before serving and serve it piping hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55 g unsalted butter
- 4 cups chopped onion (2 large onions)
- 1/4 cup flour
- 1/4 tsp. grated nutmeg
- 1 cup heavy cream
- 2 cups of milk
- 1.4 kg frozen chopped spinach, thawed (5 packages at 280 g)
- 1 tbsp. freshly grated parmesan
- 1 tbsp coarse salt
- 0.5 tsp freshly ground black pepper
- 0.5 cups grated Gruyere
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Recipes with similar ingredients: spinach, milk, cream, Parmesan cheese, Gruyere cheese, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Melt the butter in a heavy-bottomed skillet over medium heat. Add the onion and cook until translucent, about 15 minutes.
- Add the flour and nutmeg and cook, stirring, for another 2 minutes. Add the cream and milk and cook until the mixture thickens.
- Squeeze as much water as possible from the spinach and add it to the sauce. Add 0.5 cups of Parmesan and mix well. Season with salt and pepper to taste.
- Transfer the spinach to a baking dish and sprinkle with the remaining 1/2 cup Parmesan and Gruyère. Bake for 20 minutes, until the gratin is heated through and bubbly. Serve hot.
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