Three Cheese Spinach Gratin

Three Cheese Spinach Gratin
From The Best Casserole Cookbook Ever

Hi guys, how’s it going?  Any big plans this evening?  What’s that?  It’s election night?  So?  Ok, ok, I’m not that unpatriotic.  I’d say we’re pretty averagely political here in the HMK.  I mean, yes, I voted.  No, I didn’t think to make an election-themed recipe tonight.  Woops.  And while John and I have definitely slated some time to watch the results pour in this evening, the main draw is the drinking game we found on the internet (drink every time the broadcasters say the words “Ohio,” or “swing state,” or “Sandy,” etc. – you get the picture).  And since I imagine that even with added fun and games the evening might get a little booorrrinngg, I thought I’d provide my lovely readers with some distraction in the form of three cheese spinach gratin.  It might not be red, white and blue, or in the shape of a donkey or elephant, but it is pretty delicious.  We initially made it as a side dish, but have been reheating it for breakfast for the last week – a quality that I believe puts it on the radar for the great holiday casserole search 2012.  Because at the end of the day, I’m fairly confident that both candidates are in full support of continuing America’s best food holidays!


  • 27 ounces flat leaf spinach (we used 3 9-oz bags)
  • 2 Tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 eggs
  • 1 cup ricotta cheese
  • 1/2 cup Swiss cheese, shredded
  • 1/4 cup Parmesan cheese, grated (we just used the green can stuff)
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 1/2 cups (about 20 ounces) jarred, roasted red peppers, drained and chopped, divided


  1. Preheat the oven to 350 degrees.
  2. Heat a large, deep skillet over medium-high.  Add 1/4 cup of water to the skillet.  Add 1/3 of the spinach.  Steam, about 2 minutes, tossing frequently with tongs.  Place the spinach in a strainer.  Add a tablespoon or two more water and steam the next two batches.  Once it’s all steamed, press really hard on it in the strainer to get all the water out of it.  Set aside.
  3. Wipe the skillet clean if any spinach stuck to it.  Add olive oil and heat over medium.  Add onion, shallot and garlic.  Saute until soft, about 5 minutes.  Remove from heat and set aside.
  4. In a large bowl whisk the cream and eggs together.  Add the ricotta, Swiss and Parmesan cheese, stirring to combine.  Add salt, pepper, nutmeg, spinach, onion mixture and 1 cup of the roasted red peppers.  Stir well.
  5. Coat a 9×13 baking dish with cooking spray.  Pour the mixture into the dish and bake 50 minutes.
  6. Sprinkle the remaining 1/2 cup roasted red peppers over the dish.  Bake 5 more minutes.
  7. Allow to stand 5 minutes.  Serve warm.

Serves 8.

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