ISO Tried and True Creamed Spinach Recipes

[patissac]

Alright everyone lets see what yah got for me...I'm on a mission to find a really good creamed spinach recipe for my christmas dinner. I don't care if its got heavy cream, but a light recipe would be nice too ;) Bring it on!

[funniegrrl]

Hmm ... if I were going to make creamed spinach I'd just make a basic medium white sauce with a dash of nutmeg, add chopped fresh spinach and heat until the spinach was cooked. Maybe add a LITTLE parmesan cheese.

[sugaree]

The Barefoot Contessa has a delicious recipe for Spinach Gratin, which is kind of like creamed spinach but baked in the oven. It really is good, but definitely not light.


Spinach Gratin

4 tablespoons unsalted butter -- (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach -- defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

[rhondac]

The Barefoot Contessa has a delicious recipe for Spinach Gratin, which is kind of like creamed spinach but baked in the oven. It really is good, but definitely not light.

I made this for Thanksgiving - very yummy.

[Gail]

Another thumbs-up for the spinach gratin. As a card-carrying member of the creamed spinach fan club, I can tell you this stuff is for me very close to heaven on a plate. I've included it in my Christmas menu for the last couple of years for that very reason.

Yum-yum-yum!

[patissac]

I'll probably give in to BFC's for christmas, it sounds to die for, it also sounds like it makes alot? I'm thinking maybe a 9x13 dish?
Has anyone used half and half or even a soy creamer for Heavy cream?

[patissac]

On that note...do you think I could make this dish ahead of time as well?

[Schmee]

I am planning on making the BC Spinach Gratin for our Christmas Dinner. I have seen a lot of recommendations for it here.

[rhondac]

I'll probably give in to BFC's for christmas, it sounds to die for, it also sounds like it makes alot? I'm thinking maybe a 9x13 dish?
Has anyone used half and half or even a soy creamer for Heavy cream?

Yes, it makes A LOT (serves 12 the recipe says, and it is rich). I used half and half and skim milk and with the cheese (I did use a little more Gruyere cheese) I thought it was very rich and creamy. I made it all in one pan. but I think the 9 x 13 would work. Yes, it works to make ahead, put in refrigerator and then put in oven until bubbly - I put the cheese on the top just before I did that.

[leightx]

I made the BC spinach gratin over T'giving weekend, and a 9x13 would work perfectly (I used a casserole dish that was slightly smaller, but it was realy too full - a little nerve-wracking taking it out of the oven :eek: ).

I think I must be the only person (at least on the CL boards) that doesn't like this recipe. It was just way too "cafeteria-ish" to me. But I don't think it's this particular recipe - it's creamed spinach in general. I thought it was edible, but definitely NOT worth the fat and calories. DH and his friend loved it however...

[gdnr77]

I made this for Thanksgiving, and everyone gave it raves, and even though it makes a lot, there weren't any leftovers. I made it early in the morning, and did not put it in the oven until 3 pm, and it held very well.

[peachesncream]

We also love Ina's Spinach Gratin!

I often make it ahead (unbaked) and bring it to room temp. (or close) before baking. Delish!