Gruyere Spinach Casserole Recipe - Allrecipes.com
Gruyere Spinach Casserole Recipe
  • READY IN 30 mins

Gruyere Spinach Casserole

Recipe by  

"This delicious combination of fresh spinach and Gruyere cheese especially compliments beef entrees. It's easy to prepare. I've not yet made this without everyone loving it! I don't add the salt as I find the cheese makes it salty enough."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted. Remove spinach to a colander and cool with cold water. Once cool to the touch, squeeze as much moisture from the spinach as possible.
  2. In a saucepan, begin making a white sauce by heating 1/4 cup of butter over medium heat. Once melted, stir in the flour and cook for one minute. Then add half of the milk and whisk. Once incorporated, add the rest of the milk, the nutmeg and salt and pepper to taste. Bring the mixture to a boil, reduce to low and allow to simmer for eight to ten minutes, stirring frequently until sauce has thickened.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Chop the cooled spinach and spread evenly into a lightly buttered, shallow baking dish. Place small dabs of the remaining butter on top of the spinach. Season lightly with salt, pepper and paprika. Pour white sauce over spinach. Sprinkle Gruyere cheese evenly over the top.
  4. Place in oven under broiler for ten minutes, or until top is browned.
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Reviews More Reviews

Jun 11, 2012

This was excellent, this spinach all deliciously dressed up! Perfect for company, but perfect for just Hubs and me too. I made it easy on myself and just microwaved the spinach to wilt it, adding it little by little to my microwave dish every 30 seconds or so as it wilted down. I loved the bechamel sauce with the touch of nutmeg (I used fresh), but I didn't bother to use hot milk - cold worked just fine - and I found I had to use a little more of it, even tho' I didn't cook it for 10 minutes - it wasn't necessary when you scale this down to one serving which was an 8 oz. bag of baby spinach. Also, I knew immediately that 10 minutes under the broiler would be far too long - just a couple/few minutes turned out to all it needed . This is a little elegant, a little gourmet, and very, very good, not to mention blessedly neither too rich nor too heavy.

 
Oct 23, 2009

I liked it alright, but my husband didn't like the consistency of the spinach at all...

 

7 Ratings

Feb 12, 2012

This is definitely worth trying. We have been looking for a different spinach casserole recipe for some time - love gruyere cheese -so despite the slim reviews decided to try it. My husband and I agree that this one is a keeper. Even better the 2nd day.

 
Nov 30, 2014

This recipe made WAY too much sauce for the spinach for me. Typically when making a beschemel I would understand it to include equal parts butter and flour. This calls for 2T of butter and 4T of flour, but then says to melt 1/4 cup of butter (4T) and then add the flour. seems to me the 2 to 2 ratio would be much better.

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 517 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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