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Recipe

Spinach & Parmesan Gratin

Scott Phillips

Servings: 4-6

This comforting, savory side dish is good with roasted or sautéed meats. Or pair it with a salad and serve it after a bowl of soup. You can also use this as a filling for crêpes.

Ingredients

  • 2 lb. fresh spinach, stemmed, washed, and drained
  • 1-1/2 cups milk or homemade or low-salt chicken broth
  • 2 Tbs. unsalted butter; more for the baking dish
  • 1/2 medium yellow onion, finely diced (about 2/3 cup diced)
  • 2 Tbs. all-purpose flour
  • 1/4 tsp. kosher salt
  • Pinch freshly ground black pepper
  • Pinch ground cayenne
  • 1-1/4 cups (3 oz.) freshly grated Parmigiano Reggiano

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 210
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 35
      Sodium (mg): 630
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 16

Preparation

  • Heat the oven to 350°F. Butter a medium (1-1/2- quart) shallow baking dish.
  • Fill a large pot about halfway with lightly salted water and bring to a boil over high heat. Add the spinach in large handfuls, adding more as it wilts. When all the spinach is in the pot, blanch for 1 minute. Drain in a colander, running cold water over the spinach to cool it. Squeeze the cooled spinach to remove as much liquid as possible and then chop it coarsely.
  • Heat the milk or broth in a small saucepan or in the microwave until hot. Set a medium saucepan over medium heat and melt the butter. Add the onion and cook until translucent and softened but not colored, about 5 minutes. Stir in the flour, salt, pepper, and cayenne and cook, stirring constantly, for 2 minutes. Slowly stir in the milk or broth, raise the heat to medium, and cook, stirring frequently, until the sauce bubbles and thickens, about 5 minutes.
  • When the sauce is ready, add 1 cup of the Parmigiano and stir until the cheese is melted and thoroughly combined. Take the pan off the heat and stir in the chopped spinach, mixing well. Taste and season with more salt if necessary. Scrape into the buttered baking dish, sprinkle the remaining 1/4 cup Parmigiano on top, and bake until the gratin is bubbly and the top is nicely browned, 35 to 40 minutes. Let it cool for a few minutes before serving.

Reviews

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Reviews

  • lcmartinez | 11/22/2009

    This recipe has made spinach lovers of my family, including my five children. Using the milk instead of the broth gives it a smoother, richer taste without being heavy (I've tried it both ways). I've been tempted to try frozen chopped spinach instead of fresh but haven't wanted to risk compromising the flavor. I've served this every Thanksgiving for the past 5 years and it's on the menu again this year.

  • skc921 | 01/29/2009

    My favorite winter veggie side dish. I substitute ricotta for half of the parmesan (1/2 cup ricotta, 1/2 cup parmesan, 1/4 cup parmesan on top). It's just a little lighter like that.

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