Spinach Au Gratin I Made It

Spinach Au Gratin

pointsevenout 10 years ago
Recipe by Chefmeow: Spinach Au Gratin/saved
This recipe is already marked with the reviews icon but I could not find any review to the IMI group or the Beta Reviews List.
It has good flavor. I would leave it baking for another 2 to 5 minutes for more browning on the Parmesan and a little more egg set too.
Toothpick came out clean. Slice doesn't really slump but there is noticeable moisture. I believe just a little more dwell time in the oven for browning would be just perfect.
I, as did Vixiestix, used fresh spinach. Steamed a pound of it, squeased, drained, and cut.
Rice was ~ 4c of left-over coconut rice. So used a 2-qt casserole dish just to be on the safe side.
Used homemade "cream of" soup mix.
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mommyluvs2cook 10 years ago said:

I always like to use fresh spinach too, can't even remember the last time I bought frozen. Never heard of a gratin with rice..only potatoes...guess I learn something new everyday :)

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pointsevenout 10 years ago said:

Had to buy some more spinach for another recipe. Cruised by the frozen food section just for shits and giggles to check the price of the frozen spinach. Turns out the frozen stuff is 4 times cheaper than fresh. I didn't know!
Will be tasting for the quality of fresh vs frozen this next time. If none, I will be a convert to frozen. That's quite a savings.

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mommyluvs2cook 10 years ago said:

I'm curious to see what you come up with.. I buy 1 lb organic baby spinach from Sams for $4.48. Not sure what frozen spinach price is in the grocery store. I'll look next time. If it taste the same then why not?!

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pointsevenout 10 years ago said:

One pound of fresh equals (when steamed) one 10oz package frozen.

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mommyluvs2cook 10 years ago said:

Ouch...I think I may pay too much...

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frankieanne 10 years ago said:

I never heard of a gratin with rice either. And I sure didn't know that about the price of frozen vs. fresh spinach! I love fresh but have used frozen many times in recipes like lasagna. I think using frozen in something like that I could handle. But, for plain ol' wilted eating, I think I'd use fresh.

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