Spinach Gratin is one of those simple yet simply extraordinary dishes perfectly suited to accompany steaks, chops and even pasta.
Spinach Gratin

Spinach Gratin
Recipe type: Side Dish
Cuisine: French
Serves: 6
  • 3 pounds spinach; stems removed, or frozen
  • 4 Tablespoons butter
  • salt
  • pepper
  • nutmeg
  • Mornay Sauce (click for recipe)
  • 4 Tablespoons Gruyere
  1. Wash the spinach well and put it in a non-aluminum, non-reactive pot. Cover and cook it in its own water over medium heat until wilted, about 5 minutes. Put the wilted spinach in a strainer and, with the back of a large spoon, squeeze as much liquid from the spinach as possible. If it is cool enough to handle, squeeze the water out with your hands, a small handful at a time.
  2. Chop the spinach by hand or in a food processor, season with salt, pepper and nutmeg and mix with 3 tablespoons of the butter.
  3. Use the remaining 1 tablespoon of butter to grease the gratin dish. Add the spinach, cover with Mornay Sauce (see recipe) and sprinkle with cheese.
  4. Twenty minutes before serving, place in a preheated 375 degrees F oven.
  5. Bake until browned and bubbly.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.