Creamed Spinach Gratin with Bacon
Servings 8 servings
Calories 446kcal
Ingredients
- 5 slices bacon
- 8 oz baby portabella mushrooms sliced
- 3 green onion thinly sliced
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 10 oz boxes frozen cut leaf spinach thawed and drained
- 2 cups half & half
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese divided
- 2 cup shredded sharp white cheddar or Gruyere cheese
- 1 cup panko breadcrumbs
- 2 Tbsp melted butter
Instructions
- Preheat the oven to 350°F and spray a 2 quart shallow baking dish with cooking spray. Set aside.
- In a large skillet cook the bacon over medium-high heat until crisp. Remove to paper towels to drain. Reserve 3 Tbsp drippings.
- Add the sliced mushrooms and onion to drippings. Cook for 3-5 minutes over medium-high until softened and beginning to brown.
- Ring the spinach in a kitchen towel to remove all excess moisture, then add to the pan. Add salt, black pepper, red pepper flakes, half & half, heavy cream and 1/4 cup grated Parmesan cheese. Mix well.
- Add 1 1/2 cup shredded cheese. Crumble the bacon and add back to the spinach reserving 2 Tbsp for the top. Mix well then pour into the baking dish.
- Sprinkle with the remaining 1/2 cup shredded cheese.
- Toss the panko breadcrumbs, 1/4 cup grated Parmesan cheese with 2 Tbsp melted butter and sprinkle on top of the cheese.
- Bake for 30 minutes or until golden and bubbly.
- Garnish with reserved bacon crumbles before serving.
Nutrition
Serving: 1serving | Calories: 446kcal | Carbohydrates: 15g | Protein: 22g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 644mg | Potassium: 659mg | Fiber: 4g | Sugar: 2g | Vitamin A: 13482IU | Vitamin C: 8mg | Calcium: 636mg | Iron: 3mg