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

FAQs

Can you make Ina Garten 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.

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind.

Try using russets. Some potatoes, like Yukon Gold, have more water in them. Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken.

In contrast, loose spinach needs thorough washing in a colander to remove dirt and grit. 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).

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.

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Garten recommends letting the gratin sit for 10 minutes before serving it hot. She also notes that the gratin can be cooked a day ahead and reheated at 350 degrees for 30 minutes, a helpful tip if you want to save some time on Thanksgiving or Christmas.

Potato Gratin is one of the easiest potato sides to make ahead! Cook it as per the recipe, cover with baking paper (to stop the cheese sticking), followed by foil and refrigerate it for up to 48 hours. To reheat, keep it covered and heat it in a 200°C/400°F (180°C fan) oven for 45 minutes or until warmed through.

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.

Can you cook spinach and eat it later? ›

If you want to serve the spinach cold (or you want to heat it through later in another recipe) plunge it into a bowl of iced water immediately after it has been wilted. This will preserve it's vibrant colour and cool it down rapidly. Carefully drain once cooled and pat the spinach dry with kitchen roll.