Creamed Spinach Gratin

Creamed Spinach Gratin Recipe from France | Ingredients: Spinach, Cream, Nutmeg, & Cheese

Region / culture: France | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

Creamed Spinach Gratin is a delicious and indulgent side dish that combines the creamy richness of heavy cream and cheese with the earthy flavor of spinach. This dish is perfect for special occasions or as a comforting side to a weeknight meal.

History

Creamed spinach has been a popular dish for centuries, with variations found in many different cuisines around the world. The addition of a gratin topping, made with cheese and breadcrumbs, adds a crunchy texture and extra flavor to the dish.

Ingredients

20 oz (567 g) frozen chopped spinach, thawed
1 tbsp butter
0.5 tbsp olive oil
1 shallot, diced
1 clove garlic, minced
0.75 cup heavy cream
0.13 tsp nutmeg, freshly ground or grated
0.5 cup parmigiano reggiano, freshly grated
0.5 cup romano, freshly grated
0.67 cup fontina, shredded
0.67 cup panko or (1 cup dry breadcrumbs)
1 tsp kosher salt
1 tsp freshly ground black pepper

How to prepare

Preheat the oven to 450° F. Lightly grease a glass or ceramic loaf pan.
In a mixing bowl, combine all of the different cheeses and set aside.
Heat a large pan over medium heat and add the butter and olive oil.
Once the butter has melted and the oils are hot, add the shallot and garlic to the pan. Sweat the shallot and garlic for 5 minutes.
Add the heavy cream and nutmeg to the pan and raise the heat to medium-high. Allow the mixture to reduce for 5 minutes.
While the cream is reducing, place the thawed spinach into a clean dish towel and squeeze out as much water as possible. Add the spinach, nutmeg, and half of the cheese mixture to the reduced cream.
Stir to combine, then season with salt and pepper. Pour the creamed spinach into the greased loaf pan.
Sprinkle the remaining cheese mixture evenly over the top of the spinach, then do the same with the panko breadcrumbs.
Bake at 450° F for 15 minutes. Serve warm as is or with other main dishes or vegetables. Cut into serving pieces with a chef's knife and place the cooked spinach gratin on a large plate.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Use different cheeses such as cheddar, mozzarella, or gouda for a unique twist.
Mix in cooked mushrooms or artichokes for added texture and flavor.

Cooking Tips & Tricks

Be sure to squeeze out as much water as possible from the thawed spinach to prevent the dish from becoming watery.

- Use freshly grated nutmeg for the best flavor.

- Make sure to evenly distribute the cheese and breadcrumbs on top of the spinach for a perfectly crispy gratin topping.

Serving Suggestions

Serve Creamed Spinach Gratin as a side dish with roasted chicken, steak, or fish. It also pairs well with a simple green salad or roasted vegetables.

Cooking Techniques

Squeeze out excess water from the spinach to prevent a watery gratin.

- Allow the cream to reduce before adding the spinach to ensure a creamy texture.

- Bake the gratin at a high temperature to achieve a crispy topping.

Ingredient Substitutions

Use fresh spinach instead of frozen, but be sure to blanch and squeeze out excess water before using.

- Substitute half-and-half or milk for the heavy cream for a lighter version of the dish.

- Use gluten-free breadcrumbs for a gluten-free option.

Make Ahead Tips

Creamed Spinach Gratin can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the dish with plastic wrap and bake when ready.

Presentation Ideas

Serve Creamed Spinach Gratin in individual ramekins for an elegant presentation. Garnish with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

Pair Creamed Spinach Gratin with a full-bodied red wine such as Cabernet Sauvignon or a crisp white wine like Chardonnay. It also pairs well with a cold beer or a sparkling water with lemon.

Storage and Reheating Instructions

Store any leftover Creamed Spinach Gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave individual servings for a quick meal.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 16g per serving

Fats

Total Fat: 24g per serving

Saturated Fat: 14g per serving

Proteins

Protein: 14g per serving

Vitamins and minerals

Calcium: 40% of daily value per serving

Iron: 20% of daily value per serving

Vitamin A: 60% of daily value per serving

Vitamin C: 30% of daily value per serving

Alergens

Contains dairy (butter, heavy cream, cheese)

Summary

Creamed Spinach Gratin is a rich and decadent dish that is high in fat and calories, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Creamed Spinach Gratin is a decadent and flavorful side dish that is perfect for special occasions or as a comforting addition to any meal. With a creamy spinach base and a crispy cheese and breadcrumb topping, this dish is sure to be a hit with family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. Creamed Spinach Gratin. The name alone sounded decadent and delicious. I had come across it while flipping through an old cookbook that my friend had lent me. The pages were worn and yellowed, evidence of many years of use and love. As I read through the ingredients and instructions, I knew I had to give it a try.

I had always been a lover of spinach. Its vibrant green leaves were a staple in my kitchen, finding their way into salads, soups, and stir-fries. But this recipe was something different. It called for the spinach to be cooked down until it was soft and tender, then mixed with a creamy béchamel sauce and topped with breadcrumbs and cheese. It sounded like the ultimate comfort food, perfect for a chilly evening when you wanted something warm and satisfying.

I set to work gathering the ingredients. Fresh spinach, butter, flour, milk, nutmeg, breadcrumbs, and Parmesan cheese. I already had most of these items in my pantry, a testament to my love of cooking and baking. As I chopped the spinach and grated the cheese, I thought about the origins of this recipe. Where had it come from? Who had first thought to combine spinach with a rich, cheesy sauce?

I imagined a bustling kitchen, filled with the smells of roasting meats and bubbling sauces. A grandmother, much like myself, passing down her recipes to a younger generation. Perhaps she had learned this dish from her own grandmother, who had brought it over from the Old Country. Or maybe she had discovered it in a cookbook, much like the one I was now holding in my hands.

As I stirred the béchamel sauce on the stove, I felt a sense of connection to those who had come before me. Cooking was a way to honor their memory, to keep their traditions alive. I thought about my own grandchildren, who would one day inherit my own collection of recipes. Would they continue to make Creamed Spinach Gratin, passing it down to their own children and grandchildren?

Finally, the dish was ready. I spooned the creamy spinach into a baking dish, sprinkling the breadcrumbs and cheese on top. As I slid it into the oven, I felt a sense of anticipation. The smell of melting cheese filled the kitchen, making my mouth water in anticipation.

When the timer dinged, I carefully removed the dish from the oven. The breadcrumbs were golden brown, the cheese bubbly and melted. I couldn't wait to dig in. I scooped out a generous portion onto a plate, marveling at the creamy texture and rich flavor.

I took a bite and closed my eyes, savoring the taste. The spinach was tender and flavorful, the sauce silky and smooth. The nutmeg added a hint of warmth, elevating the dish to new heights. It was everything I had hoped for and more.

As I sat at the table, enjoying my Creamed Spinach Gratin, I felt a sense of satisfaction. This recipe had brought me joy and comfort, connecting me to the past and the future. It was a reminder of the power of food to bring people together, to create memories and traditions that would last a lifetime.

And so, as I finished my meal, I made a promise to myself. I would continue to cook and bake, to pass down my recipes and stories to those who came after me. Because in the end, food was more than just sustenance. It was a way to nourish the body and the soul, to create a sense of belonging and connection that would endure for generations to come.