Spinach au Gratin

Spinach au Gratin Recipe - Vegetarian French Dish

Region / culture: France | Servings: 6 |

Vegetarian diet

Introduction

Spinach au Gratin is a delicious and comforting dish that combines the earthy flavors of spinach with creamy mushroom soup and nutty Parmesan cheese. This recipe is perfect for a cozy family dinner or a special occasion.

History

Spinach au Gratin is a classic dish that has been enjoyed for generations. It is believed to have originated in France, where gratin dishes are a popular way to prepare vegetables. The combination of spinach, rice, and creamy sauce creates a rich and satisfying dish that is sure to please even the pickiest eaters.

Ingredients

2 x 10 oz (283 g) packages of frozen chopped spinach, thawed and drained
3 cups of cooked rice
4 eggs, beaten
1 x 10.75 oz (305 g) can of condensed cream of mushroom soup
a dash of ground nutmeg
1 tsp of onion powder
0.5 tsp of salt
0.25 tsp of ground black pepper
0.25 cup of grated parmesan cheese

How to prepare

Thaw, drain, and separate the spinach, then mix it with rice in a large mixing bowl.
Combine the eggs, soup, onion powder, salt, and pepper. Stir them into the spinach mixture.
Turn the mixture into a buttered shallow 2.5 qt (2.36 liter) baking dish.
Sprinkle the top with Parmesan cheese.
Bake at 350°F (177°C) for 30 minutes or until firm.
Serve immediately.

Variations

Substitute the rice with quinoa or couscous for a different texture.
Use cream of chicken or cream of celery soup instead of cream of mushroom for a different flavor profile.
Add in cooked bacon or ham for a meatier version of the dish.

Cooking Tips & Tricks

Make sure to thoroughly drain the spinach to prevent the dish from becoming watery.

- Be sure to season the dish well with salt, pepper, and nutmeg to enhance the flavors.

- For a crispy top, broil the dish for a few minutes after baking.

- Feel free to add in additional ingredients such as cooked chicken or mushrooms for extra flavor.

Serving Suggestions

Serve Spinach au Gratin as a side dish with roasted chicken or grilled fish. It also pairs well with a simple green salad.

Cooking Techniques

Baking

Ingredient Substitutions

Use fresh spinach instead of frozen if desired.

- Substitute the Parmesan cheese with cheddar or mozzarella for a different flavor.

Make Ahead Tips

Prepare the dish up to a day in advance and refrigerate until ready to bake. This is a great make-ahead dish for busy weeknights.

Presentation Ideas

Serve Spinach au Gratin in individual ramekins for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Spinach au Gratin with a crisp white wine such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try a sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Spinach au Gratin contains approximately 250 calories.

Carbohydrates

Each serving of Spinach au Gratin contains approximately 30 grams of carbohydrates.

Fats

Each serving of Spinach au Gratin contains approximately 10 grams of fat.

Proteins

Each serving of Spinach au Gratin contains approximately 12 grams of protein.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals such as iron and calcium. This dish provides a healthy dose of these essential nutrients.

Alergens

This recipe contains dairy (cheese) and eggs, which may be allergens for some individuals.

Summary

Spinach au Gratin is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Spinach au Gratin is a delicious and nutritious dish that is perfect for any occasion. With its creamy texture and savory flavors, this dish is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, with the sun shining brightly through the kitchen window. I had just finished tending to my vegetable garden when I noticed something green and leafy peeking out from beneath the soil. As I dug deeper, I stumbled upon a patch of fresh spinach, thriving and ready to be harvested.

Excited by my unexpected discovery, I picked a handful of spinach leaves and brought them into the kitchen. I knew I wanted to make something special with this vibrant green vegetable, but I wasn't sure what. As I stood pondering over my options, my thoughts drifted back to my childhood, to a time when my own grandmother would make the most delicious dishes using whatever ingredients she had on hand.

Inspired by her resourcefulness and creativity, I decided to create my own recipe using the fresh spinach I had just picked. I rummaged through my collection of cookbooks and recipe cards, searching for inspiration. And that's when I stumbled upon a faded, yellowed piece of paper tucked away in the back of a drawer.

The paper was a handwritten recipe for Spinach au Gratin, passed down to me by a dear friend many years ago. I remembered the first time I tasted this dish – creamy, cheesy, and packed with the earthy goodness of spinach. It was love at first bite, and I knew I had to recreate it in my own kitchen.

With the recipe in hand, I set to work gathering the remaining ingredients – butter, flour, milk, cheese, and a pinch of nutmeg. I washed and chopped the spinach, then sautéed it in a pan until it wilted down to a beautiful emerald green. In a separate saucepan, I melted butter and whisked in flour to create a roux, then slowly added in warm milk to create a creamy béchamel sauce.

As the sauce thickened, I stirred in a generous amount of grated Gruyère cheese, watching as it melted into a velvety smoothness. A dash of nutmeg added a hint of warmth and depth to the sauce, complementing the earthy flavor of the spinach perfectly.

Once the sauce was prepared, I gently folded in the cooked spinach, making sure to coat each leaf in the luscious cheese sauce. I poured the mixture into a baking dish, sprinkled a bit more cheese on top for good measure, and popped it into the oven to bake until golden and bubbly.

The aroma that filled my kitchen as the Spinach au Gratin baked was intoxicating – a tantalizing mix of melted cheese, buttery goodness, and the fresh, green scent of spinach. I couldn't wait to dig in and savor the fruits of my labor.

When the timer finally chimed, I pulled the dish out of the oven and marveled at its golden-brown crust and bubbling cheese. I couldn't resist taking a small taste straight from the baking dish – and it was pure perfection. Creamy, cheesy, and bursting with the flavors of fresh spinach and nutmeg, it was everything I had hoped for and more.

I couldn't wait to share my creation with my loved ones, so I called my family to the table and served up generous portions of Spinach au Gratin. The dish was met with oohs and aahs of delight, and I couldn't help but smile as I watched my loved ones savor each bite.

From that moment on, Spinach au Gratin became a staple in my kitchen, a beloved recipe that I would make time and time again. And every time I prepare it, I am reminded of that warm summer day when I stumbled upon a patch of fresh spinach and discovered the magic of this delicious dish.