Time 1h10m Yield 4 servings Number Of Ingredients 12 Steps:
Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes. In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened. Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes. Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard. Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach. Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn’t scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
Time 45m Yield 1 Casserole, 12 serving(s) Number Of Ingredients 8 Steps:
Beat cream cheese and 4 T of the butter until smooth. Mix the salt, parmesan cheese, and 1/2 cup of the gruyere into the cream cheese mixture. Mix the spinach and Texas Pete into the cream cheese mixture. Butter a casserole dish, then add the spinach mixture. In a bowl, combine the Panko and the remaining Gruyere cheese. Sprinkle over the top of the spinach. Melt the remaining 2 T of butter and drizzle over the top. Bake at 350 for 25 minutes or until top is lightly browned.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Set oven to 325 degrees F. Grease a 9-inch square baking dish. Heat butter in a skillet over medium-high heat. Add in onions, mushrooms and the garlic; stir until softened (about 4 minutes). Whisk in the flour, salt, pepper and nutmeg, whisk for 2 minutes. Gradually add in the cream, continue whisking until thick and until the mixture reaches a light boil, remove from heat then mix in 1/4 cup grated Gruyere or Swiss cheese, stir until cheese melts, (taste for extra seasoning). In the prepared casserole or baking dish spread half of the spinach, then top the spinach with 2 Tbsp grated Parmesan cheese; then cover with half of the mushroom/cream sauce, then repeat. Sprinkle with 1/2 cup grated Gruyere or Swiss cheese. Bake for 25-35 minutes, or until hot and bubbly. Delicious!
More about “gruyere spinach casserole recipes”
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted. Remove spinach to a colander and cool with cold water. Once cool to the touch, squeeze as much moisture from the spinach as possible. In a saucepan, begin making a white sauce by heating 1/4 cup of butter over medium heat. Once melted, stir in the flour and cook for one minute. Then add half of the milk and whisk. Once incorporated, add the rest of the milk, the nutmeg and salt and pepper to taste. Bring the mixture to a boil, reduce to low and allow to simmer for eight to ten minutes, stirring frequently until sauce has thickened. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Chop the cooled spinach and spread evenly into a lightly buttered, shallow baking dish. Place small dabs of the remaining butter on top of the spinach. Season lightly with salt, pepper and paprika. Pour white sauce over spinach. Sprinkle Gruyere cheese evenly over the top. Place in oven under broiler for ten minutes, or until top is browned.
