All Rotten Au Gratin?

Many years ago I was putting dinner on the table and my eldest son asked me what we were having. I told him that we were going to have Ranch Chicken and Au Gratin Potatoes. He thought about it for a minute and then said he would eat the chicken but didn’t want any of the all rotten potatoes. I can’t think of Au Gratin any other way since.

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This recipe uses spinach and not potatoes. I would have to say it was pretty good. I am a bigger fan of raw spinach versus cooked, but that having been said, it was pretty good.

Photo Nov 28, 12 17 25 PM

I cut the recipe in half and it easily served four as a side (with some left over).

Photo Nov 28, 5 02 53 PM

Carmelizing the onions.

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Mixing up the sauce.

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Heating it up.

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Adding the spinach.

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Topping it with cheese.

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Looks gorgeous!

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A great hot side.

Spinach Gratin

Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 40 minutes | Makes: 8 servings | Difficulty: Easy


  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 cups chopped yellow onions (2 large)
  • 1/4 cup flour
  • 1/4 teaspoon grated nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyere cheese


Preheat the oven to 425 degrees F.Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/4 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.Transfer the spinach to a baking dish and sprinkle the remaining 1/4 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.


March is National Celery Month

In honor of today’s food holiday, please revisit the following recipes that use or feature this ingredient:

Bacon Beef Butternut Squash, Beef-Barley Soup, Boilermaker Tailgate Chili, Buffalo Chicken Flat Bread, Buffalo Chicken Ravioli, Buffalo Chicken Salad, Buffalo Chicken Salad Wrap, Cajun Pork Roast, Chicken and Rice Bake, Chicken Honey Nut Stir Fry, Chicken in a Pot, Chicken Tetrazzini, Gazpacho, Grandma O’s Potato Salad, Guinness Beef Stew, Guinness Pot Pie, Lentil Bolognese, Makeover Hot Chicken Salad Recipe, Mushroom Pie, Osso Bucco, Red Beans and Rice, Red Wine Gravy, Shrimp Etouffee, Slow Cooker Chicken and Dumplings, Sweet Macaroni Salad, Texas Straw Hat, Thanksgiving Stuffing, Turkey Noodle Soup, Tuscan Kale and White Bean Soup, Vietnamese Spring Rolls

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Categories: appetizer, Baking 2, Cheese2, kosher, Low Carb, Recipes, Side Dish, Vegetable2, Vegetarian

Author:The Ranting Chef

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9 Comments on “All Rotten Au Gratin?”

  1. March 2, 2013 at 11:07 am #

    Being the huge fan of spinach that I am, I will try that recipe next week!!


  2. March 2, 2013 at 11:08 am #

    I love anything that has spinach in it. I’ll have to try this asap! Thanks for the recipe. Off to the store I go.


  3. March 2, 2013 at 11:55 am #

    Spinach is good, cooked or raw – great recipe!


  4. March 2, 2013 at 1:48 pm #

    Spinach is also one of my favourite vegetables – this looks great


  5. March 2, 2013 at 2:49 pm #

    LOL – That totally sounds like something my daughter would say. Sounds yummy!


  6. March 2, 2013 at 10:03 pm #

    Rotten…haha. Probably makes cooking and eating this meal even better! Looks real good, thanks!


  7. March 3, 2013 at 6:09 pm #

    That is a cute way to describe it LOL, but anyway this dish looks amazing!



  1. Easter Recipes | Rantings of an Amateur Chef - March 28, 2013

    […] Spinach Gratin […]


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    […] Spinach Gratin […]


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