2020-08-13 / test@t

Spinach gratin with bacon and mushrooms

People are divided into two camps: those who hate spinach and those who adore it. Our gratin recipe is just for spinach lovers - there is a whole kilogram of it in a casserole.

Spinach gratin with bacon and mushrooms
  • 1 kg frozen spinach
  • 1 onion
  • 3 cloves of garlic
  • 250 g champignons, can be frozen
  • 5 slices of bacon
  • 1/4 tsp dried chili flakes
  • 300 ml of milk
  • 200 ml heavy cream
  • 30 g of grated Parmesan cheese
  • 70 g grated hot cheese (cheddar or gruyere)
  • 30 g butter
  • 40-50 g large bread crumbs or panko rusks
  • salt, freshly ground black pepper


Step 1
Remove the spinach from the freezer in advance, defrost it in a colander. Squeeze out excess liquid.
Step 2
Peel and chop the onion and garlic. Cut the mushrooms into thin slices.
Step 3
In a large skillet, sauté the bacon over medium heat until crisp. Transfer the bacon to paper towels and cool. Leave about 3 tablespoons in the skillet. l. grease from under the bacon, drain the rest.
Step 4
Return the pan to the heat, add the onion, garlic and mushrooms and cook for 5 minutes. Remove from heat.
Step 5
Add spinach to the mushrooms. Season with salt, pepper and chili flakes, add milk and cream. Add half of the grated Parmesan cheese and most of the hot cheese and stir well.
Step 6
Cut the bacon into small pieces, leave some for sprinkling (about 2 tablespoons), mix the rest with the spinach.
Step 7
Place the spinach in a greased, low baking dish and sprinkle with the remaining hot cheese.
Step 8
Melt the butter and toss in the breadcrumbs and remaining parmesan. Sprinkle with gratin and place in an oven preheated to 180 ° C for 30 minutes.
Step 9
Sprinkle the set bacon on the gratin before serving.
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