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Ina Garten's Spinach Gratin

readytocook Nov 19, 2007 06:43 AM

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?

  1. p
    pellegrino31 Nov 19, 2007 10:35 AM

    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
      readytocook Nov 19, 2007 11:34 AM

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

      1. re: readytocook
        pellegrino31 Nov 19, 2007 12:28 PM

        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
          chef chicklet Nov 19, 2007 02:32 PM

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

          1. re: chef chicklet
            Obessed Nov 19, 2007 02:59 PM

            that's a great idea and tip!

            1. re: Obessed
              readytocook Nov 20, 2007 06:22 AM

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

              1. re: readytocook
                alkapal Nov 20, 2007 06:26 AM

                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
                  chef chicklet Nov 20, 2007 06:29 AM

                  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
                  chef chicklet Nov 20, 2007 06:32 AM

                  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. re: chef chicklet
                alkapal Nov 20, 2007 05:44 AM

                chef, that is BRILLIANT!

                1. re: alkapal
                  pellegrino31 Nov 20, 2007 05:59 AM

                  that is a fantastic idea!

        2. g
          gotvin Nov 20, 2007 06:08 AM

          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. stellamystar Nov 30, 2007 01:48 PM

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

            2 Replies
            1. re: stellamystar
              classylady Nov 30, 2007 03:14 PM

              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
                stellamystar Dec 1, 2007 09:36 AM

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

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