|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 7g||25%|
|Total Sugars 7g|
|Vitamin C 23mg||116%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The perfect comfort food, this French spinach au gratin recipe is a creamy and delicious side dish for any table. Au gratin of any description is considered classic French cooking. A gratin is a baked dish but what makes it distinctive is a light covering of cheese and or breadcrumbs. Within the gratin will be any type of vegetable robust enough to stand up to being baked, root vegetables are one of the best to use. With green vegetables, the favored vegetable is leaf spinach. It may not be a tough root, but it bakes extremely well and keeps its taste.
This French spinach au gratin recipe will be at home on any dinner menu, be it for a relaxed family supper or a special holiday meal. A touch of thyme and a dusting of cheese sparks up the flavor of this beloved classic dish.
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
2 pounds spinach, rinsed, drained, and coarsely chopped
1 cup whole milk
1/2 cup heavy cream
3 tablespoons unsalted butter, melted
1 cup breadcrumbs
1/4 cup Parmesan cheese
Preheat the oven to 375 F and butter a gratin dish.
Sauté the onion in the olive oil for 5 minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, dried thyme, and spinach to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach to wilt for 3 minutes.
Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish. Then stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the breadcrumbs over the gratin.
Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the breadcrumbs have turned golden brown.
You can prepare (but not bake) the gratin dish, cover well with plastic wrap, and refrigerate it for up to two days. When baking, you may need to add around 10 minutes time if the casserole is cold.
- In addition to the spinach, add lightly steamed broccoli florets before baking.
- Combine the spinach with some curly kale.
- In place of or in addition to the Parmesan cheese, you can use a grated Gruyère or Emmenthal or a strong cheddar.
- Mix a couple of tablespoons of lightly toasted breadcrumbs into the topping.