Spinach Corn Au Gratin Recipe
Here is a baked dish that is a favorite at home. The Spinach Corn Au Gratin Recipe is a creamy and rich baked dish, made with the goodness of healthy spinach and corn, made indulgent with a stringy crust of mozzarella cheese. Serve it along with dinner rolls and a chilled salad to make a delicious dinner.
Spinach Corn Au Gratin Recipe is an easy vegetarian baked dish recipe which is sure to delight your taste-buds. This is a classic French dish where Au gratin refers to a dish which is baked with a topping of cheese that attains a crusty look.
A lovely combinations of veggies like sweet corn and spinach brought together along with a cheesy and creamy bechamel sauce, seasoned with some oregano and pepper powder, finished off with a layer of grated mozzarella cheese, baked in a preheated oven until a lovely brown crust is formed.
Serve the Spinach Corn Au Gratin along with a Herbed Dinner Rolls for a light delicious dinner.
Try our other Au- Gratin Recipes :
20 M
30 M
50 M
4 Servings
Ingredients
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For the Bechamel sauce
- 2 tablespoons Butter (Salted)
- 2 tablespoons All Purpose Flour (Maida)
- 1/4 cup Britannia Cheese Spread - Asli Pepper
- 1 teaspoon Dried oregano
- 2 cups Milk
- Salt , to taste For the veggies
- 1 teaspoon Extra Virgin Olive Oil
- 4 cloves Garlic , finely chopped
- 350 grams Spinach Leaves (Palak) , finely chopped
- 1 cup Sweet corn , steamed
- 1 teaspoon Black pepper powder Other ingredients
- 1/2 cup Mozzarella cheese , grated
How to make Spinach Corn Au Gratin Recipe
To begin making the Spinach Corn Au Gratin Recipe, we will first par cook the spinach.
Heat oil in a pan, add the chopped garlic and saute for 30 seconds. Next add in the chopped spinach, black pepper powder and allow it to wilt. It will take about a minute or so. Turn off the heat, stir the steamed sweet corn into the spinach and set aside.
Preheat the oven to 180 degree Celsius
To make the béchamel sauce for the Spinach Corn Au Gratin, heat butter in a saucepan on medium heat. Once the butter has melted completely, add in the maida and sauté for 40-50 seconds.
When the butter-maida mixture is well combined, add in the milk, salt and oregano and mix continuously. Continue to whisk the milk mixture until thick on low-medium heat.
When the sauce is beginning to thicken, stir in the cream cheese and keep stirring until the sauce has thickened and the cheese combines well into the béchamel sauce. Give it a taste and add more salt or pepper if required.
Stir in the spinach and corn to the béchamel sauce mixture
Transfer the Spinach Corn Au Gratin mixture into a rectangular or square baking dish. Sprinkle the grated cheese evenly on the top.
Change the baking mode in the oven to the broil mode (this is the mode where the grill on the top is turned on).
Place the Spinach Corn Au Gratin into the oven and broil for 10 to 12 minutes until the cheese melts and has turned light golden brown
Once done, remove from the oven and allow it to rest for a few minutes and serve immediately.
Serve the Spinach Corn Au Gratin along with a Herbed Dinner Rolls for a light delicious dinner.
