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Spinach Gratin Recipe

Spinach Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (262)

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Average Rating:

Total Reviews: 262

Showing 91-100 of 262

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  • on January 01, 2010

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    I made this for my family's Christmas dinner. Even those that don't care for spinach loved it. Made it the day ahead and refrigerated before baking on Christmas. The leftovers, although not much, were great as a warm dip with crackers.

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  • on December 30, 2009

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    This recipe is fabulous! Over the years, I have tried many spinach casserole dishes, and have always been disappointed. I made the recipe as directed, adding 1 tablespoon of minced garlic. It was delicious! It can be made ahead, refrigerated, and then baked just before serving. It's a winner!

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  • on December 29, 2009

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    This was the best spinach gratin recipe I have ever tried!

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  • on December 26, 2009

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    Our new favorite side dish. Made this for Thanksgiving, Christmas and will be on my menu often. Easy and delicious - thanks Ina!

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  • on December 26, 2009

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    To my amazement, the six year old gulped it right down! Could not find the Gruyere cheese at 2 different grocery stores. Checked BING for substitute cheeses after I got home. (This same recipe was referenced. Swiss was the only one I really recognized. I also found out that Gruyere can cost about $19.99 a pound. I opted to use all Parmesan since I had it already. I recommend that preparation of onions and spinach be completed BEFORE starting to cook. The recipe says that spinach is to be added to the sauce before half cup cheese, salt and pepper. The video says add everything to the sauce and spinach is last. The video version is easier. I tasted my sauce and found that I wanted more cheese. Since my family does not use nutmeg in dark greens, I used garlic powder to taste instead. They really liked it. I made it the night before and put it in the refrigerator. The next morning, I put double Parmesan on top, placed it in the oven with a foil tent over it for about thirty minutes until bubbly. Browned it under the broiler. Beautiful and very delicious!

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  • on December 26, 2009

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    Made this as a side for Christmas Dinner. It was delicious and pretty easy to make. Will definately make this again. Next time I will prepare ahead of time and bake it the day of. It would probably be even better with some garlic!

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  • on December 24, 2009

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    IMPRESSIVE presentation
    FANTASTIC flavor
    RICH & DELICIOUS, hint of nutmeg, onions---

    this recipe is A WINNER!!! Guests always go NUTS over this particular dish & request the recipe

    Straightforward recipe & plus, best part, you can MAKE THIS DISH ahead of time, & cook the day you need. What's better than that for a party?

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  • on December 13, 2009

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    I made this recipe for T'giving and followed directions completely, which I usually don't ever. It was fantastic, I would not have changed a thing. I did make it ahead, it was so convenient. I will make again.

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  • on December 13, 2009

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    OMG this is so good!!! I wanted to make something new for Thanksgiving and it was a huge hit and even for the people who don't normally like to eat spinach. It's a keeper!!

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  • on December 11, 2009

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    I cook everything Ina! This is absolutely one of my favorites. My family can't get enough. It is easy, but has very sophisticated flavors in the end. I also made my first rue when I did this recipe. As always, thank you Ina!

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