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Nov 19, 2007 06:43 AM

Ina Garten's Spinach Gratin

I want to make this for Thanksgiving, but want to prepare the night before. Will it work? should I bake it partially & then again with the topping before the meal, OR, just prepare & do all the baking before? Has anyone ever done this?

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  1. Absolutely. I've made this dish so many times and most always prepare it the night before. It's easy to make ahead of time and one of those dishes that gets better the next day. I usually bake it partially without the topping and then the next day before I serve it, I add the topping and finish baking it.

    Hope you like it as much as I do. One thing - I find sometimes her salt measurements are either too little or too much. I just adjust to taste, especially since there is parmesean cheese which is already salty.

    10 Replies
    1. re: pellegrino31

      thank you so much! makes me feel better now about doing it. Happy Thanksgiving!

      1. re: readytocook

        Happy Thanksgiving to you too!

        Don't worry - it will turn out great. The recipe is pretty forgiving - which I like, and it always turns out well. Sometimes I've added a little more cream/milk to make it wetter, sometimes less to make it drier, etc. The biggest thing is to get the spinach squeezed out to be as dry as possible. A pain in the neck but well worth it.

        1. re: pellegrino31

          If you have a ricer, this is a great way to get the water out without killing your fingers!

            1. re: Obessed

              great idea, but unfortunately don't have one. A cheesecloth helps a bit. any other tips ya know of for it?

              1. re: readytocook

                wring it in a clean, thin cotton kitchen towel. it will stain, so take that into account....

                btw:ina's recipe is here:

                1. re: alkapal

                  thanks for posting this link!!! I've done the towel thing too, one of the jobs that I dreaded was getting the water out of that darn spinach. And have you ever had a spinach dip where the person did not take the care to do that???? You only need to experience that once!

                  I'm making this as a side for Thanksgiving, I love the recipe. YUM!

                2. re: readytocook

                  oh one more with the ricer - I try to hand it to some strong man or woman when they ask if there's anything they can help with!!

        2. Yes, I always make this the night before! (I don't cook it - just bring it to room temperature before putting it in the oven the next day) It is an excellent recipe! I like to add extra parmesan cheese :)

          1. I made her zucchini gratin for thanksgiving - SO DELICIOUS. And, so easy!

            2 Replies
            1. re: stellamystar

              zucchini is great idea, spinach was a little difficult to totally drain but placing spinach in a strainer made it easier. I did not care using the heavy cream and found that adding corn powder to some milk and stirring in until it thicken was ok. Mixed all with drained spinach and proceeded with the recipe. Turned out really well. Will do the zucchini perhaps tomorrow.

              1. re: classylady

                I just used baby swiss instead of gruyere to save some $ as well. It was fab! The fresh bread crumbs are also worth it.