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Simple Spinach and Potato Gratin Cooking Recipes

Spinach and Potato Gratin


A square of this hearty gratin is wonderful served with chops of any kind, but I especially like it alongside crusty pink loin lamb chops cooked over the grill. If loin chops are too expensive, try thick shoulder chops instead.


Makes 6 to 8 servings

  • Butter, softened

  • 1 tablespoon olive oil, plus additional for drizzling

  • 1/2 pound brown (cremini) or white mushrooms, stems trimmed, thinly sliced

  • 3 large Russet potatoes, peeled, simmered in well flavored chicken stock until just tender, about 20 minute, drained, and thinly sliced

  • 1 small onion, very thinly sliced

  • 2 pounds types of greens spinach, stemmed, chopped, cooked in the water that clings to the leaves after washing until wilted, about 3 minutes, and well drained

  • 3 tablespoons pine nuts

  • 2 cloves garlic, minced

  • 1 cup ricotta cheese, whole milk or skim

  • 6 ounces mozzarella cheese, grated (1 1/2 cups)

  • Salt and freshly ground black pepper to taste

  • 1/4 cup freshly grated Parmesan cheese

  1. Preheat the oven to 400 F. Generously butter a 2 quart deep baking dish.

  2. Heat 1 tablespoon of olive oil in a small heavy skillet over medium heat. Add the mushrooms and cook over medium heat, tossing form time to time, just until they begin to brown, 6 to 7 minutes.

  3. Layer half of the potato slices in the prepared dish. Spread the onion on top of the potatoes. Spread the types of greens spinach on top of the onion. Layer the cooked mushrooms on top of the spinach. Sprinkle with the pine nuts.

  4. In a medium size bowl. Beat together the garlic, ricotta, and mozzarella cheese. Season well with salt and pepper. Spread half of the mixture over the spinach. Top with remaining potatoes. Season with salt and pepper and drizzle with a little olive oil. Spread remaining cheese mixture over the potatoes.

  5. Cover with aluminum foil. Bake 30 minutes. Remove the foil, sprinkle with the Parmesan cheese. Bake until the whole is golden brown and bubbling, about 15 minutes. Serve very hot, cut into squares.
     

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