Creamed Spinach Gratin Food

CREAMED SPINACH

Steps:

• Add the spinach in batches to a large hot frying pan and stir constantly for about 2 minutes. As each batch wilts, remove and place in a strainer, squeezing out the excess water with the back of a spoon. Melt the butter in a pan. Add the onion and garlic and cook over low heat for about 8 minutes, or until soft. Add the spinach, salt and pepper and cook for 1 minute. Add the cream, simmer, and cook for about 2 minutes. Stir in the lemon juice. In a blender or food processor, blend the mixture until fine and well combined. Check the seasoning, then serve.

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMED-SPINACH GRATIN

Steps:

• In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.
• In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.
• Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.
• In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.
• Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.
• Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.

CREAMED SPINACH

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
• 2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate. 6. Put the cooked spinach mixture into the processor (there's no need to clean it), then add the crème fraîche and blitz for 1 minute. 7. Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.

SPINACH GRATIN

Steps:

• Preheat oven to 425.
• Melt the butter in sauté pan over medium heat.
• Add the onions and sauté about 15 minutes, until translucent.
• Add the flour and nutmeg and cook stirring, for 2 more minutes.
• Add the cream and milk and cook until thickened.
• Add salt and pepper.
• Squeeze as much liquid as possible from the spinach.
• Add the spinach to the sauce.
• Add 1/2 cup of the cheese, mix well.
• Transfer to a baking dish and sprinkle with the remaining cheese and gruyere on top.
• Bake for 20 minutes until hot and bubbly.

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.

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
• Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
• Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

POTATO & SPINACH GRATIN

Steps:

• Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
• Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
• In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
• In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
• Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
• Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

CREAMY SPINACH WITH SMOKED GOUDA GRATIN

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

CREAMED SPINACH GRATIN

Steps:

• Heat oven to 375 degrees.
• Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
• In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.
• Squeeze the spinach to remove any excess liquid. In a large bowl, combine spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg and shallots. Transfer to dish.
• Bake, uncovered, until bubbling and lightly golden, about 25 minutes.

FANTASTIC CREAMED SPINACH GRATIN

Steps:

• Heat oven to 350 degrees F.
• Grease a 9-inch baking dish.
• Melt butter in a skillet over medium heat.
• Add in shallots and cayenne pepper; cook stirring for about 5-6 minutes or until softened but not browned (add in the fresh garlic the last few minutes of cooking).
• Hand-squeeze out any excess moisture in the spinach then place in a large bowl.
• Add in the shallot/garlic mixture, cream cheese, whipping cream, milk, shredded cheese, seasoned salt, ground black pepper and nutmeg; mix well using a wooden spoon.
• Transfer to prepared baking dish.
• Sprinkle the top with Parmesan cheese.
• At this point you may cover and refrigerate for 24 hours.
• Bake uncovered for about 25 minutes or until light golden brown.

CREAMED SPINACH GRATIN

Steps:

• Melt butter in a medium sauce pan over medium-low heat.
• Whisk in garlic and then add in flour.
• Whisk together for a couple minutes then slowly pour in the milk and bring the temperature up to medium.
• In between whisking, use a spatula to remove any bits from the sides of the pan.
• Whisk until the sauce has thickened, and then add in salt and nutmeg.
• Take sauce off the heat and set aside.
• Steam the spinach in a large pan or pot until it has wilted.
• Transfer spinach to a paper towel lined baking sheet to cool quickly, then wring out at much liquid as possible.
• Roughly chop the spinach and place in a large mixing bowl.
• Pour the sauce over the spinach and mix thoroughly, breaking up any clumps of spinach.
• Mix in half of the parmesan.
• Pour the spinach mixture into a buttered baking dish (I use a 9 inch pie dish).
• Top with remaining parmesan and gruyere cheese.
• Bake at 425F for about 15 minutes or until the sides are bubbling. If the top hasn't browned at this point, turn on the broiler for a couple minutes.

CREAMED SPINACH GRATIN

Steps:

• Preheat oven to 425 degrees F.
• In a large skillet or saute pan, melt the butter over medium heat. Add the onions and saute for about 15 minutes, stirring regularly.
• Add the flour and nutmeg and stir for another two minutes, until the flour has been absorbed.
• Add the cream and milk, and cook for another few minutes, until the mixture has thickened.
• Add the spinach, 1/2 of the Parmesan, salt, and pepper.
• Turn off the heat and transfer the mixture to a greased casserole dish. Sprinkle the top with the remaining Parmesan and the Gruyere.
• Bake for 20 minutes, uncovered. The cheese should be browned and bubbly.
• Serve immediately.

CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
• Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
• Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
• Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
• Note:.
• If making individual gratins, bake 20-30 minutes.
• Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
• Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.

CREAMED LACINATO KALE

Steps:

• Preheat the oven to 350 degrees F.
• Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
• Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

BEST CREAMED SPINACH GRATIN

Steps:

• Bring a large pot of water to boil and add in the fresh spinach leaves. Cook for about 15 seconds and remove from water.
• Rinse with cold water to prevent it from cooking further. This will also prevent the spinach from turning yellow.
• Take a handful of spinach and squeeze out as much water as you can. Repeat with the rest and set aside. It is important that your spinach is as dry as possible. If you are using frozen spinach, simply thaw them and squeeze them dry as well.
• In a pot or a deep pan, melt the butter and olive oil over medium heat.
• Add in onion and cook until translucent, about 2 minutes.
• Add in garlic and continue to cook for another minute, be careful not to burn the garlic.
• Pour in the cream and season with nutmeg, salt, chicken seasoning and black pepper.
• Bring to boil and simmer for about 5 minutes. Taste and adjust with more seasoning if needed.
• Add in spinach and parmesan cheese and mix well.
• Cook for another 2 to 3 minutes. Taste again if necessary.
• Once it is done, transfer into a large heat proof baking casserole dish or individual ramekins like mine.
• Top with shredded cheese, panko and bake until the cheese is melted and the panko is nicely brown.
• Remove from oven and serve warm.
• Make ahead: You could prepare the creamed spinach ahead of time. Cover with cling wrap and store in the fridge. Simply bring it to room temperature and top with shredded cheese and panko before baking it in the oven.

SPANAKOPITA CREAMED SPINACH

Steps:

• Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring constantly, until softened, about 5 minutes. Add spinach, whipping cream, and cream cheese; cook, stirring constantly, until slightly thickened, about 4 minutes. Stir in feta, dill, salt, and nutmeg.

CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

THE FOOD LAB'S CREAMED SPINACH RECIPE

Steps:

• Melt butter in a Dutch oven or large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until softened, about 2 minutes. Add spinach in 4 batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.
• Add flour and cook, stirring constantly, until no dry flour remains. Slowly stir in heavy cream and milk. Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 1/2 hours.
• Stir in nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.
• If desired, preheat the broiler to high. Transfer creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese. Broil until spinach is bubbly and cheese has formed a well-browned crust, about 2 minutes. Serve.