Ingredients
- Fresh spinach: 4 cups
- Bacon: 6 slices
- Heavy cream: 1 cup
- Garlic: 2 cloves, minced
- Shredded mozzarella cheese: 1 cup
- Salt: to taste
- Pepper: to taste
- Olive oil: 1 tablespoon
Instructions
- Wash the fresh spinach thoroughly, remove tough stems, and chop the leaves coarsely.
- In a large skillet, heat olive oil over medium heat, add bacon slices, and cook until crispy (about 5-7 minutes). Remove and crumble the bacon.
- In the same skillet, sauté minced garlic for 1 minute, then add chopped spinach and cook until wilted (about 3-4 minutes).
- In a large mixing bowl, combine sautéed spinach and crumbled bacon, pour in heavy cream, and season with salt and pepper. Fold in half of the shredded mozzarella cheese.
- Preheat oven to 375°F (190°C), transfer the mixture to a greased baking dish, top with remaining mozzarella cheese, and bake for 25-30 minutes until bubbly and golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for 2-3 months.
- Thaw frozen gratin in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg
Keywords: Spinach, Bacon, Gratin, Cheese, Baked Dish