Easy To Make Oyster and Spinach Gratin. The Wolfe Pit makes a quick and easy Spinach Au Gratin, great side dish for any meal!! This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack. Au gratin of any description is considered classic French cooking.

I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apparently there are many similar methods, but this one is the easiest and is foolproof I think. Watch how to make this recipe. You can have Easy To Make Oyster and Spinach Gratin using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Easy To Make Oyster and Spinach Gratin

You need 130 grams of Shucked oysters.
You need 1 bunch of Spinach.
Prepare 1 packet of Shimeji mushrooms.
Prepare 1/2 of Onion.
You need 2 slice of Bacon.
Prepare 2 tbsp of Butter.
Prepare 3 tbsp of Plain flour.
It's 400 ml of Milk.
It's 1 cube of Soup stock.
Prepare 1 of Salt and pepper.
Prepare 1 of Easy melting cheese.

Melt the butter in a heavy-bottomed saute pan over medium heat. Tastes lovely, easy to make, and healthy. xxxxxyyyyy. Typically the base for a spinach gratin is made by making a cream sauce and mixing in spinach. I decided to make this WAY easier by using my homemade condensed cream of chicken soup and adding it to sautéed onions garlic and mixing in thawed chopped spinach.

Easy To Make Oyster and Spinach Gratin step by step

Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up..
Boil the spinach briefly, drain and refresh in cold water. Squeeze out excess water and cut into pieces. Slice the onion thinly, and loosen the shimeji mushrooms apart..
Spread 1 tablespoon of olive oil in a frying pan, and sauté the bacon, then the onions. Add the shimeji mushrooms and oysters, and sauté them too..
Push all the ingredients to one side of the frying pan. Melt the butter in the open space in the pan over low heat. Add the flour and mix it with the butter. Cook the butter-flour mixture well..
Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything..
Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper..
Transfer the contents of the frying pan to a heatproof dish, top with as much cheese as you like, and bake in an oven until the top is browned..
You can make this into a rice gratin! Put a small amount of rice in a heatproof dish, and pour the Step 6 mixture over it. Bake as in Step 7. It tastes rich and delicious too!.

Creamed spinach with a crunch, Lizthechef's gratin applies a layer of finesse to an age-old Taste and correct seasoning. Add the spinach and mix in well. For me, a truckload of spinach is ok, since I grow it, (easiest thing to grow, and grows fast). Spinach stars in this dish, but our kid judges didn't mind the cheese. If you're planning ahead, make this gratin the night before and refrigerate.