Spinach Gratin

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* Exported from MasterCook *

 

Spinach Gratin

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 286

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Butter -- for the dish

1/2 cup freshly grated Parmesan

3 hefty bunches spinach -- stems removed

(about 3 pounds)

Salt

Béchamel Sauce for Gratins

(see separate recipe)

1/2 cup grated Gruyère

1 cup fresh bread crumbs -- tossed with

1 tablespoon melted butter or olive oil

Red Pepper Sauce

OR Fresh Tomato Sauce

(see separate recipes)

 

SERVES 4 TO 6

 

This green gratin can be served as a first course but is filling enough to

be a main dish, especially if accompanied with a red pepper or tomato sauce.

 

Butter a gratin dish or individual ramekins and coat with a few tablespoons

of the Parmesan. Preheat the oven to 375F.

 

Plunge the spinach into a large pot of boiling salted water and cook until

limp. Transfer to a colander, then rinse under cool water. Press out the

liquid and finely chop it. Combine the spinach, Béchamel, Gruyere, and

remaining Parmesan, then transfer to the prepared dish and cover with the

bread crumbs. Bake until browned on top, about 30 minutes. Cut into

diamonds or squares and serve with one of the sauces.

 

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