Name: Spinach Gratin Recipe
Ingredients: Fresh Spinach: 1.5 lbs (approximately 700g) Fresh spinach is the heart of this dish, providing a vibrant green color and a slightly earthy, subtly sweet flavor that is beautifully complemented by the creamy sauce and cheese. While frozen spinach can be used in a pinch, fresh spinach offers a superior texture and flavor profile for gratin. Look for spinach with bright, perky leaves and avoid any bunches that appear wilted or have yellowing leaves. Thoroughly washing fresh spinach is crucial to remove any grit or soil. You will be surprised how much spinach wilts down when cooked, so don’t be alarmed by the initial volume – it will reduce significantly as it cooks.; Butter: 4 tablespoons (60g), unsalted Butter is the foundation of the béchamel sauce, providing richness, flavor, and a velvety smooth texture. Unsalted butter is recommended as it allows you to control the overall saltiness of the dish. The butter melts down to create a roux with the flour, which is the base of the creamy sauce. Using high-quality butter will enhance the overall flavor of the gratin.; All-Purpose Flour: 4 tablespoons (30g) All-purpose flour is used to create a roux with the melted butter, acting as a thickening agent for the béchamel sauce. When cooked with butter, the flour loses its raw taste and gains a nutty aroma, contributing to the depth of flavor in the sauce. It’s important to cook the roux for a minute or two to ensure the flour is properly cooked; this prevents any starchy taste in the final dish.; Milk: 3 cups (720ml), whole milk preferred Milk is the liquid component of the béchamel sauce, adding creaminess and diluting the roux to create a smooth and luscious sauce. Whole milk is preferred for its richer flavor and creamier texture, but 2% milk can also be used for a slightly lighter version. Avoid using skim milk as it may result in a thinner and less flavorful sauce. The milk should be warmed before adding to the roux to prevent lumps and ensure a smooth sauce.; Heavy Cream: ½ cup (120ml) Heavy cream elevates the richness and luxuriousness of the béchamel sauce, adding an extra layer of indulgence to the Spinach Gratin. While optional, heavy cream significantly enhances the creamy texture and flavor of the dish. For a slightly lighter version, you can reduce the amount of heavy cream or substitute it with half-and-half, but the full richness of heavy cream truly makes this gratin special.; Garlic: 2 cloves, minced Garlic adds a subtle savory depth and aromatic complexity to the Spinach Gratin, complementing the spinach and cheese beautifully. Freshly minced garlic is always preferred over garlic powder for its brighter and more pungent flavor. Sautéing the garlic in butter before adding the flour infuses the butter with its flavor, creating a flavorful base for the béchamel sauce.; Nutmeg: ¼ teaspoon, freshly grated (optional but highly recommended) A pinch of freshly grated nutmeg is the secret ingredient that elevates béchamel sauce from good to exceptional. Nutmeg adds a warm, slightly sweet, and subtly spicy note that complements the creamy sauce and spinach perfectly. Freshly grated nutmeg is far superior in flavor to pre-ground nutmeg. A little goes a long way, so just a quarter teaspoon is sufficient to add a delightful complexity to the dish.; Gruyere Cheese: 1 ½ cups (150g), grated Gruyere cheese is the star cheese in this Spinach Gratin, known for its nutty, slightly sweet, and complex flavor that melts beautifully. Gruyere cheese provides a wonderful depth of flavor that complements the spinach and creamy sauce without being overpowering. It also melts beautifully and creates a golden brown, bubbly crust when baked. You can use pre-shredded Gruyere for convenience, but freshly grated Gruyere will have a better flavor and melt more smoothly.; Parmesan Cheese: ½ cup (50g), grated Parmesan cheese adds a salty, savory, and umami-rich flavor to the Spinach Gratin, enhancing the overall cheesy profile and providing a slightly sharper contrast to the Gruyere. Parmesan cheese also contributes to the crispy, golden brown topping when baked. Freshly grated Parmesan is recommended for its superior flavor and texture.; Salt: To taste Salt is essential for seasoning and enhancing the flavors of all the ingredients in the Spinach Gratin. Salt balances the richness of the cheese and cream and brings out the natural sweetness of the spinach. Seasoning with salt at each stage of the cooking process – when cooking the spinach, making the sauce, and layering the gratin – is crucial for a well-balanced flavor.; Black Pepper: Freshly ground, to taste Freshly ground black pepper adds a subtle spicy kick and enhances the savory notes of the Spinach Gratin. Just like salt, pepper should be added to taste at each stage of the cooking process to season the dish properly. Freshly ground black pepper has a much brighter and more aromatic flavor than pre-ground pepper.

Ingredients

Fresh Spinach: 1.5 lbs (approximately 700g) Fresh spinach is the heart of this dish, providing a vibrant green color and a slightly earthy, subtly sweet flavor that is beautifully complemented by the creamy sauce and cheese. While frozen spinach can be used in a pinch, fresh spinach offers a superior texture and flavor profile for gratin. Look for spinach with bright, perky leaves and avoid any bunches that appear wilted or have yellowing leaves. Thoroughly washing fresh spinach is crucial to remove any grit or soil. You will be surprised how much spinach wilts down when cooked, so don’t be alarmed by the initial volume – it will reduce significantly as it cooks.

Butter: 4 tablespoons (60g), unsalted Butter is the foundation of the béchamel sauce, providing richness, flavor, and a velvety smooth texture. Unsalted butter is recommended as it allows you to control the overall saltiness of the dish. The butter melts down to create a roux with the flour, which is the base of the creamy sauce. Using high-quality butter will enhance the overall flavor of the gratin.

All-Purpose Flour: 4 tablespoons (30g) All-purpose flour is used to create a roux with the melted butter, acting as a thickening agent for the béchamel sauce. When cooked with butter, the flour loses its raw taste and gains a nutty aroma, contributing to the depth of flavor in the sauce. It’s important to cook the roux for a minute or two to ensure the flour is properly cooked; this prevents any starchy taste in the final dish.

Milk: 3 cups (720ml), whole milk preferred Milk is the liquid component of the béchamel sauce, adding creaminess and diluting the roux to create a smooth and luscious sauce. Whole milk is preferred for its richer flavor and creamier texture, but 2% milk can also be used for a slightly lighter version. Avoid using skim milk as it may result in a thinner and less flavorful sauce. The milk should be warmed before adding to the roux to prevent lumps and ensure a smooth sauce.

Heavy Cream: ½ cup (120ml) Heavy cream elevates the richness and luxuriousness of the béchamel sauce, adding an extra layer of indulgence to the Spinach Gratin. While optional, heavy cream significantly enhances the creamy texture and flavor of the dish. For a slightly lighter version, you can reduce the amount of heavy cream or substitute it with half-and-half, but the full richness of heavy cream truly makes this gratin special.

Garlic: 2 cloves, minced Garlic adds a subtle savory depth and aromatic complexity to the Spinach Gratin, complementing the spinach and cheese beautifully. Freshly minced garlic is always preferred over garlic powder for its brighter and more pungent flavor. Sautéing the garlic in butter before adding the flour infuses the butter with its flavor, creating a flavorful base for the béchamel sauce.

Nutmeg: ¼ teaspoon, freshly grated (optional but highly recommended) A pinch of freshly grated nutmeg is the secret ingredient that elevates béchamel sauce from good to exceptional. Nutmeg adds a warm, slightly sweet, and subtly spicy note that complements the creamy sauce and spinach perfectly. Freshly grated nutmeg is far superior in flavor to pre-ground nutmeg. A little goes a long way, so just a quarter teaspoon is sufficient to add a delightful complexity to the dish.

Gruyere Cheese: 1 ½ cups (150g), grated Gruyere cheese is the star cheese in this Spinach Gratin, known for its nutty, slightly sweet, and complex flavor that melts beautifully. Gruyere cheese provides a wonderful depth of flavor that complements the spinach and creamy sauce without being overpowering. It also melts beautifully and creates a golden brown, bubbly crust when baked. You can use pre-shredded Gruyere for convenience, but freshly grated Gruyere will have a better flavor and melt more smoothly.

Parmesan Cheese: ½ cup (50g), grated Parmesan cheese adds a salty, savory, and umami-rich flavor to the Spinach Gratin, enhancing the overall cheesy profile and providing a slightly sharper contrast to the Gruyere. Parmesan cheese also contributes to the crispy, golden brown topping when baked. Freshly grated Parmesan is recommended for its superior flavor and texture.

Salt: To taste Salt is essential for seasoning and enhancing the flavors of all the ingredients in the Spinach Gratin. Salt balances the richness of the cheese and cream and brings out the natural sweetness of the spinach. Seasoning with salt at each stage of the cooking process – when cooking the spinach, making the sauce, and layering the gratin – is crucial for a well-balanced flavor.

Black Pepper: Freshly ground, to taste Freshly ground black pepper adds a subtle spicy kick and enhances the savory notes of the Spinach Gratin. Just like salt, pepper should be added to taste at each stage of the cooking process to season the dish properly. Freshly ground black pepper has a much brighter and more aromatic flavor than pre-ground pepper.

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Instructions

Prepare the Spinach: Begin by thoroughly washing the fresh spinach under cold running water to remove any dirt or grit. Place the washed spinach in a large pot or skillet over medium heat. You don’t need to add any extra water as the water clinging to the leaves after washing will be sufficient to steam the spinach. Cover the pot and cook until the spinach is wilted and tender, which should take about 3-5 minutes. Stir occasionally to ensure even cooking. Once wilted, drain the spinach in a colander and gently squeeze out as much excess water as possible. This step is crucial to prevent the gratin from becoming watery. Roughly chop the spinach and set aside.

Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Add the all-purpose flour to the saucepan and whisk continuously to create a smooth roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce thickens and becomes smooth, about 5-7 minutes. Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally, to ensure the sauce is cooked through and velvety.

Enhance the Sauce: Remove the saucepan from the heat and stir in the heavy cream, grated nutmeg, salt, and freshly ground black pepper. Taste the sauce and adjust seasoning as needed. The sauce should be creamy, flavorful, and slightly seasoned.

Combine Spinach and Sauce: Add the chopped, cooked spinach to the béchamel sauce and stir to combine thoroughly. Ensure the spinach is evenly coated in the creamy sauce.

Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized gratin dish.

Layer the Gratin: Pour the spinach and sauce mixture into the prepared baking dish, spreading it evenly. Sprinkle the grated Gruyere cheese evenly over the spinach mixture. Then, sprinkle the grated Parmesan cheese over the Gruyere. The cheese topping should cover the entire surface of the spinach mixture.

Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the gratin is bubbly, golden brown, and heated through. The cheese topping should be melted, bubbly, and lightly browned.

Rest and Serve: Remove the Spinach Gratin from the oven and let it rest for 5-10 minutes before serving. This allows the gratin to set slightly and the flavors to meld together beautifully. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 350-400
Sugar: 5-7g
Sodium: 400-500mg
Fat: 25-30g
Saturated Fat: 15-20g
Carbohydrates: 15-20g
Fiber: 3-4g
Protein: 15-20g
Cholesterol: 80-100mg