Bacon, Parmesan and Spinach Gratin

Bacon Parmesan Spinach Gratin

Eating your greens has never been so sinful! This delectable casserole starts with a base of greens, crumbled bacon and Parmesan cheese. All of that deliciousness is smothered with a rich, creamy sauce, topped with buttery bread crumbs and baked to a hot, bubbly mess!

The beauty of this recipe is it’s versatility; you can use spinach, Swiss chard, kale or broccoli raab, whatever suits your fancy. I used a big bunch of rainbow chard, the prettiest thing with it’s stunning colors of bright yellow, pink and orange.

Bacon, Parmesan and Spinach Gratin

Rating: 51

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 4 servings

Bacon, Parmesan and Spinach Gratin

This delectable casserole starts with a base of greens, crumbled bacon and parmesan cheese. All of that deliciousness is smothered with a rich, creamy sauce, topped with buttery bread crumbs and baked to a hot, bubbly mess!

INGREDIENTS:

2 tablespoons butter
2/3cup panko or fresh bread crumbs
sea or kosher salt and freshly ground black pepper
4 tablespoons olive oil
1 small onion, minced
Greens (spinach, Swiss chard, kale, or broccoli raab: amounts below)
4 cloves garlic, minced
2 tablespoons flour
2 cups heavy cream, half & half or whole milk
3-4 strips of bacon, cooked and crumbled
1/3 cup Parmesan cheese, fresh grated (or a combination of Parmesan and another hard cheese like Gruyère, Emmental, or aged Gouda)

INSTRUCTIONS:

  1. Guideline for the amount of greens to use: Spinach: 1 pound (about 7 cups) Swiss chard: 1-3/4 lb. chard (about 9 cups) Kale: 1+ 1/4 pounds kale (about 6 cups) Broccoli Raab: 1 pound (about 6 cups)
  2. Strip the stems away and rough chop the leaves.
  3. Grease a shallow 8×8 inch casserole pan. Preheat oven to 400 degrees F. Melt butter and toss with the bread crumbs, a couple pinches of salt and pepper in a small bowl; set aside.
  4. Heat 2 tablespoons of the oil in a large skillet over medium-low heat and saute the onion until tender, add all the greens, season with salt and pepper and cover with a lid, stir every minute or so, when greens are just wilted remove them and spread evenly over bottom of the casserole pan. Sprinkle with bacon, then the grated cheese.
  5. In the same skillet add the remaining 2 tablespoons oil and garlic, saute until fragrant over low heat; whisk in flour and cook 2-3 minutes, whisking constantly, slowly whisk in heavy cream, season well with salt, pepper, and a pinch or two of nutmeg or cinnamon. Bring to a simmer 3-4 minutes, whisking often. Pour over top of greens. Sprinkle with bread crumbs. Bake 25 minutes until bubbly and lightly golden on top.

Notes:

Adapted from Fine Cooking

http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-winter-greens-gratin/

Spinach Gratin

Comments

  1. Becki Jacobs says

    Oh my goodness – this looks amazing.  I love Swiss Chard so I think I would use that, too.  This would be a good add for Thanksgiving menus.  Thanks for hosting this – I just posted my twice baked potatoes.  I will come up with a good side this week for next Saturday!

  2. Chris says

    Normally I don't consider greens "decadent" but in this case, they are.  I'll have to make this for Alexis, she LOVES greens of all sorts.  I bet even the boys, who normally don't care for greens, would gobble this down.

  3. LadyGourmet says

    Dear Reeni, This looks delicious. I would enjoy this very much. I love my veggies. Blessings for a beautiful Sunday, Catherine xoox

  4. Kim says

    I can definitely see why this recipe caught your eye.  It's an original and unique idea for greens and I think it looks fantastic!  This is a side dish that I could make an entree out of:)

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