Posted: Mon Feb 23, 2009 10:59 am
By strange coincidence, my sister just emailed me my mother's spinach gratin recipe. It goes really well with red meat.
Spinach Gratin (Mom's Original Version)
2 tbsp butter
1 finely chopped onion
2 tbsp flour
1 1/2 c milk or chicken stock
1 c parmesan - chopped
1 package spinach, cooked and drained
salt and pepper to taste
cayenne pepper to taste
In saute pan, melt butter and add onion. Cook until soft. Add the flour, cook two minutes. Add the milk or chicken stock and stir until thickened. Add the cheese and stir until combined (not all the cheese will melt). Add the spinach and season with salt, pepper and cayenne. Transfer to a baking dish.
Bake in a 350 degree oven for 30 minutes.
My changes: I think Mom's gratin is a little too liquid, so I only add enough milk to have a thick, but smooth, roux. I always use milk...she usually uses the chicken stock. I don't bother cooking the spinach beforehand...I just chop it and put it in the cheese mix. To me, just a pinch of cayenne is perfect.
Spinach Gratin (Mom's Original Version)
2 tbsp butter
1 finely chopped onion
2 tbsp flour
1 1/2 c milk or chicken stock
1 c parmesan - chopped
1 package spinach, cooked and drained
salt and pepper to taste
cayenne pepper to taste
In saute pan, melt butter and add onion. Cook until soft. Add the flour, cook two minutes. Add the milk or chicken stock and stir until thickened. Add the cheese and stir until combined (not all the cheese will melt). Add the spinach and season with salt, pepper and cayenne. Transfer to a baking dish.
Bake in a 350 degree oven for 30 minutes.
My changes: I think Mom's gratin is a little too liquid, so I only add enough milk to have a thick, but smooth, roux. I always use milk...she usually uses the chicken stock. I don't bother cooking the spinach beforehand...I just chop it and put it in the cheese mix. To me, just a pinch of cayenne is perfect.
