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

FAQs

Can you make Ina Garten's spinach gratin ahead of time? ›

This spinach gratin, from her fabulous 2001 “Barefoot Contessa Parties!” cookbook (Clarkson Potter), is perfect for the Thanksgiving table. Make it a day ahead, cover, refrigerate and bake while the turkey is resting. Garten told me she keeps Thanksgiving as traditional as possible.

Steps to Make It

Add the salt, pepper, dried thyme, and spinach to the pan and stir until the ingredients are combined. Cover the pan with a lid and turn the heat to low. Allow the spinach to wilt for 3 minutes. Stir the milk and heavy cream into the spinach mixture and turn it out into the buttered gratin dish.

Shake the excess water off (if you plan to stir-fry it or eat it raw in a salad, you should pat it dry with kitchen paper, too). Older spinach may have tough stems - cut these off. If the rib of the leaf is particularly big, fold the leaf in half lengthways with the rib facing outwards, then tear it away from the leaf.

It will start to wilt down quite quickly, once it has wilted (about 1-2 mins) drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.

Substituting Milk for Heavy Cream

Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.

Try checking your oven temperature. If it reads too low that would do it. Try using russets. Some potatoes, like Yukon Gold, have more water in them.

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.

Ina Garten Is Ditching Mashed Potatoes for This 5-Ingredient, Make-Ahead Thanksgiving Recipe. The best part (well, besides all the cheese)? You can prep it a day in advance.

These scalloped potatoes can be made ahead. You can assemble the dish and refrigerate for about 8 hours before baking, or you can bake it and refrigerate for about 24 hours before serving.

How to Store Cooked Spinach. Allow cooked spinach to cool to room temperature. Place the spinach in an airtight storage container or zip-top bag. Cooked spinach can last anywhere from three to five days in the refrigerator.

How long does spinach puree last in the fridge? ›

Recipe notes

This delicious super green spinach puree recipe can be stored in an airtight container in the fridge for up to 24hours and frozen up to 2 months. It's also perfect for creating healthy spinach veggie ice pops or a bright and healthy delicious pasta sauce!