Spinach and Roasted Red Pepper Gratin Recipe

Name: Spinach and Roasted Red Pepper Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 10-ounce bags fresh spinach leaves; 3 red bell peppers; 1 1/2 tablespoons butter; 1 1/2 tablespoons olive oil; 3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups); 1 large shallot, chopped (about 1/4 cup); 3 garlic cloves, minced; 1 cup whipping cream; 4 large eggs; 1 cup part-skim ricotta cheese; 1/2 cup grated Swiss cheese; 1/4 cup grated Parmesan cheese; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper

Servings: persons

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

1
Heat large deep nonstick skillet over medium-high heat.
2
Working in batches (about 10 cups at a time), saute fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch.
3
Transfer spinach to strainer.
4
Squeeze spinach dry; roll in kitchen towel to remove excess water.
5
Char peppers directly over gas flame or in broiler until blackened on all sides.
6
Enclose in paper bag; let stand 10 minutes.
7
Peel, seed, and slice peppers into 1/4-inch-wide strips.
8
Melt butter with oil in heavy large skillet over medium heat.
9
Add leeks, shallot, and garlic; cook until soft, about 5 minutes.
10
Remove from heat.
11
Whisk cream and eggs in large bowl to blend.
12
Whisk in all cheeses, salt, and pepper.
13
Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping).
14
(Can be prepared 1 day ahead.
15
Cover and refrigerate.)
16
Preheat oven to 350F.
17
Generously butter 13x9x2-inch baking dish.
18
Transfer spinach mixture to prepared dish.
19
Bake gratin until knife inserted into center comes out clean, about 50 minutes.
20
Arrange remaining red pepper strips decoratively atop gratin and serve.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 10-ounce bags fresh spinach leaves, 3 red bell peppers, 1 1/2 tablespoons butter, 1 1/2 tablespoons olive oil, and more.

Yes, Spinach and Roasted Red Pepper Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Roasted Red Pepper Gratin

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