Uberbackener Spinat Mit Kase
Submitted by JoeHudson
German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that’s simple to make and rich with Alpine cheese flavor.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsUberbackener Spinat mit Kase translates to “baked spinach with cheese," and the Germans know exactly how to make that combination sing.
Fresh spinach gets a quick steam in butter with onion and garlic, then layered in a casserole between generous blankets of grated Emmentaler cheese.
Paprika, nutmeg, and black pepper add warmth and depth, and after 20 minutes in the oven the cheese bubbles into a golden, stretchy cap over the tender greens.
It’s the kind of straightforward, hearty cooking that makes German home kitchens so special.
Kitchen Tips
- Use fresh spinach, not frozen. Cut it into strips so it steams evenly and layers neatly
- Steam the spinach for only 5 minutes. It should wilt but still have some body
- Emmentaler is traditional, but Gruyere or Swiss cheese make fine substitutes
- Grease the casserole well since melted cheese loves to stick
- Serve alongside bratwurst, schnitzel, or roasted pork for a proper German meal
Ingredients
Directions
Cut spinach into strips.
In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, sauté for 2 to 3 minutes.
Add spinach.
Sprinkle with salt.
Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole.
Sprinkle half the cheese over the bottom of the casserole.
Add the spinach. Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese.
Bake at 360 degrees F about 20 minutes or until cheese bubbles.
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