Food recipes
Spinach Gratin
Spinach Gratin Ingredients: butter, without salt onions, raw wheat flour, white, all-purpose, unenriched spices, nutmeg, ground cream, fluid, heavy whipping milk, fluid, 1% fat, without added vitamin a and vitamin d s...
Spinach Gratin
Ingredients:
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spinach, raw
cheese, parmesan, hard
salt, table
spices, pepper, black
cheese, gruyere
Directions:
Preheat oven to 425 degrees F.
Melt the butter in a large heavy-bottomed saute pan (needs to be large enough to eventually fit all of your ingredients in) 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 the salt and pepper.
Spray a baking dish with some nonstick spray.
Transfer the mixture to the dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
Bake for 20 minutes, or until hot and bubbly.
Serve immediately.
Note: You can make this dish a few days ahead of time and then just bake it when youre ready to serve.
Adjust the baking time if its cold or get it to room temperature before baking.
Recipe adapted from the Barefoot Contessa.
Ingredients:
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spinach, raw
cheese, parmesan, hard
salt, table
spices, pepper, black
cheese, gruyere
Directions:
Preheat oven to 425 degrees F.
Melt the butter in a large heavy-bottomed saute pan (needs to be large enough to eventually fit all of your ingredients in) 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 the salt and pepper.
Spray a baking dish with some nonstick spray.
Transfer the mixture to the dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
Bake for 20 minutes, or until hot and bubbly.
Serve immediately.
Note: You can make this dish a few days ahead of time and then just bake it when youre ready to serve.
Adjust the baking time if its cold or get it to room temperature before baking.
Recipe adapted from the Barefoot Contessa.