Spinach Gratin

December 9, 2008

 

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pb2205801Eat this and you will be as fortified as a pipe smoking sailor man. This gratin is just about the most energy-packed vegetable dish you could dream up. Oh, forget the euphemism. This is the richest, most decadent veggie you’ll ever put to your greedy little lips. But for all the butter and cream in this recipe, the dish does call for some 5 pounds of spinach: one serving and you’ll load up on iron, folate, vitamin A and antioxidants. Not bad for something so decadent. Don’t thank me: thank Ina. imgp1662Ina Garten’s recipe is truly incredible since it doubles as both creamed spinach or spinach gratin: forgo the cheesy top and you’ve got a perfectly great side dish for steak. I made the creamed spinach bit beforehand and covered it with cheese and aluminum foil before transporting the platter to the Thanksgiving potluck. I then put it in the oven at about 450 for at least 25 minutes. It took a long time for all of that Gruyere on top to brown sufficiently. I would make this again in a heartbeat for any cold weather holiday, especially one where meats are involved; this is a bit heavy to go with fish, although something rich like salmon or swordfish could probably hold its own. My favorite part was the slight hint of nutmeg–truly festive.

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