Spinach gratin from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 184) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect roast turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baltiville on June 29, 2024

    Use exact amount of cheese, any more and it’s too oily

  • Running_with_Wools on November 23, 2020

    This recipe is delicious and even my picky eight-year-old twins will eat spinach in this cheesy casserole. I use gluten-free flour as the bechamel is coming together, and it works great. I serve it for Thanksgiving, Christmas, and throughout the winter. I've also put the filling into a pie crust and baked it as a savory tart. I like to use Comte cheese, when I can get it. It's fun to bring to a pot-luck dinner, and the leftovers are wonderful, too.

  • anya_sf on July 04, 2019

    I made half the recipe using 2 16-oz bags frozen spinach. Half-and-half worked fine instead of heavy cream. Wonderful!

  • julesamomof2 on December 27, 2017

    This has had a place on our Christmas table for at least 10 years, a true fave that everyone loves.

  • czechmate on December 03, 2012

    Favorite, always part of Thanksgiving Dinner. Use a 9x12. Start thawing the 5 boxes of spinach 2 days early in refrigerator in a colander. Leftover idea: warm and use under poached eggs for breakfast

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