Prepare to transform your ordinary vegetable side dish into a culinary masterpiece that will have your family and friends begging for seconds! Deborah Madison's Spinach Gratin is not just another recipe - it's a creamy, luxurious celebration of fresh spinach that elevates simple ingredients into a gourmet experience. Imagine a dish so rich, so perfectly seasoned, that even vegetable skeptics will be coming back for more. This isn't just a side dish; it's a show-stopping, flavor-packed sensation that will revolutionize your dinner table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 1 pound fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup cream
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch baking dish by lightly greasing it with butter or cooking spray to prevent sticking.
- Thoroughly wash the fresh spinach leaves under cool running water. Remove any tough stems and roughly chop the spinach into bite-sized pieces.
- Bring a large pot of salted water to a boil. Quickly blanch the chopped spinach for 1-2 minutes until it wilts and turns bright green. Immediately drain in a colander and rinse with cold water to stop the cooking process.
- Using your hands or a clean kitchen towel, squeeze out as much excess water from the spinach as possible. This prevents the gratin from becoming watery.
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, eggs, and cream. Whisk these ingredients together until smooth and well incorporated.
- Add the blanched spinach to the cheese mixture. Season with salt, pepper, and nutmeg. Gently fold all ingredients together until the spinach is evenly distributed.
- Transfer the spinach mixture to the prepared baking dish, spreading it evenly with a spatula. Smooth the top to create an even surface.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the gratin is set in the center.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving. This allows it to set and makes it easier to portion.
- Serve warm as a side dish or light vegetarian main course. Garnish with additional grated Parmesan cheese if desired.
Tips
- Moisture is the Enemy: The key to a perfect gratin is removing as much water from the spinach as possible. Use a clean kitchen towel or your hands to thoroughly squeeze out excess liquid.
- Cheese Matters: Use freshly grated Parmesan for the best flavor. Pre-grated cheese often contains anti-caking agents that can affect texture.
- Season Generously: Don't be shy with salt, pepper, and nutmeg. These seasonings are crucial for bringing out the spinach's flavor.
- Golden Brown Perfection: Watch your gratin closely in the last 5-10 minutes of baking. The golden-brown top is not just beautiful - it's where the most delicious crispy bits form.
- Resting is Crucial: Let the gratin rest for 5-10 minutes after baking. This helps it set and makes serving much easier. Pro Tip: This dish can be prepared ahead of time and refrigerated before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 15g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 130mg
