Spinach Gratin
Ingredients
- 30 mlbutter (approx. 28 grams (metric))
- 1 smallonion (diced, approx. 125 grams (metric) / 4.4 ounces (imperial))
- 2 clovesgarlic (minced, approx. 10 grams (metric) / 0.35 ounces (imperial))
- 500 gfrozen spinach (defrosted and water squeezed out, approx. 1.1 pounds (imperial))
- 3 mlsalt (approx. 2.5 grams (metric))
- 1 mlground nutmeg (approx. 0.5 grams (metric))
- 250 mlthickened cream (250 ml (metric))
- 63 mlgrated Parmesan cheese (25 grams (metric))
- 125 mlgrated Gruyere cheese (60 grams (metric))
Instructions
Preheat oven to 200°C (392°F).
Heat butter in a large, deep frying pan over medium-high heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant. Add the spinach and season with salt and nutmeg. Cook, stirring, for 2-3 minutes, then add the cream and bring to a simmer. As soon as the mixture is simmering add half the Parmesan and half the Gruyere cheeses.
Remove from the heat and spoon the mixture into one casserole dish or six individual ramekins. Top with the remaining cheese.
Bake for 15-20 minutes until browned and bubbly.
Serve immediately.
Recipe by
Paul NagleShop All Ingredients
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- 30 ml butterWoolworths
- 1 small onionWoolworths
- 2 cloves garlicWoolworths
- 500 g frozen spinachWoolworths
- 3 ml saltWoolworths
- 1 ml ground nutmegWoolworths
- 250 ml thickened creamWoolworths
- 63 ml grated Parmesan cheeseWoolworths
- 125 ml grated Gruyere cheeseWoolworths
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Essential
- oven
- large deep frying pan
- spoon
Helpful
- casserole dishoptional
- ramekinsoptional
Beverage pairings
Wine
Margaret River Chardonnay
Medium-bodied white
Buttery and creamy notes complement the gratin's richness; Australian classic with good acidity to cut through cheese
Adelaide Hills Sauvignon Blanc
Crisp white
Herbaceous qualities echo the spinach; bright acidity balances cream and cheese
Barossa Valley Grenache
Light to medium-bodied red
Soft tannins and subtle spice work with nutmeg; earthy undertones complement spinach
Beer
Coopers Pale Ale
English-style pale ale
Balanced hop bitterness cuts through creamy richness; crisp finish refreshes palate between bites
Little Creatures Pale Ale
American-style pale ale
Citrus notes complement spinach and herbs; medium body and clean finish pair well with cheese
Non-alcoholic
Sparkling water with fresh lemon
Acidity and effervescence cleanse the palate between bites of rich, creamy gratin
Herbal tea (chamomile or sage)
Warm, subtle herbal notes complement the nutmeg and spinach without overwhelming delicate flavours
Apple or pear juice
Natural sweetness and light acidity provide refreshment without competing with the dish
Ingredients
- 30mlbutter(approx. 28 grams (metric))
- 1smallonion(diced, approx. 125 grams (metric) / 4.4 ounces (imperial))
- 2clovesgarlic(minced, approx. 10 grams (metric) / 0.35 ounces (imperial))
- 500gfrozen spinach(defrosted and water squeezed out, approx. 1.1 pounds (imperial))
- 3mlsalt(approx. 2.5 grams (metric))
- 1mlground nutmeg(approx. 0.5 grams (metric))
- 250mlthickened cream(250 ml (metric))
- 63mlgrated Parmesan cheese(25 grams (metric))
- 125mlgrated Gruyere cheese(60 grams (metric))