The Best Spinach Gratin Recipe Ever - Everyday Dishes (2024)

FAQs

What makes a gratin a gratin? ›

What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

The science behind this pairing is simple yet profound. While spinach's oxalic acid may inhibit iron absorption, the addition of vitamin C from lemon juice helps convert iron to a more absorbable form, facilitating its uptake by the body.

For maximum vitamin retention, use quick-cooking methods that do not include water, such as sauteing, stir-frying or blanching, to reduce the amount of nutrients lost from cooking.”

Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

One serving of this creamy potato side dish will provide you with half your daily value of vitamin C, almost a quarter of your daily value of fiber, and some calcium and iron.

Butter a gratin dish (which should be long and large and about 5 cm (2 in) deep) and sprinkle 2 chopped garlic slices on the bottom, a pinch of salt and pepper and more nutmeg.

Thankfully, there are ways to eat the veggie without giving up taste or nutrition. Instead of boiling spinach, Jessica Cording, R.D., suggests steaming or microwaving it so you get more nutritional value in every bite. She likes to keep baby spinach on-hand to add into smoothies, soups, or omelets.

It doesn't get much easier than this. Throw the spinach in the pan with a little garlic and olive oil, add some salt and pepper, and cook it, but not very much! We've all been victims of overcooked spinach, all olive green, slimy, and yucky looking. This is not Popeye's canned spinach.

Generally, the best way to cook spinach is on the stovetop. Sautéing spinach is an especially quick and easy way to cook spinach, which also evaporates excess moisture in the leaves. However, you can also boil or steam spinach in just a few minutes.

Once hot, add the butter and/or oil. It should melt and/or heat immediately. Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done.