SPINACH GRATIN

 

This is a great dish that can be prepared ahead and bake the day of your party.

 

4 tablespoons unsalted butter

4 cups sweet yellow onions, chopped (about 2-3 large)

¼ cup flour

¼ teaspoon fresh nutmeg

1-1/2 cups heavy cream

1-1/2 cups whole milk

About 3 pounds frozen chopped spinach, defrost (5-10-ounce packages), drained well – I will show you how – find me before you start

1 cup + freshly grated Parmesan cheese

1 tablespoon sea salt

½ teaspoon freshly ground black pepper

½ cup grated Gruyere cheese

 

1. Preheat the oven to 425 degrees.
2. Melt butter in heavy-bottomed skillet over medium heat.  Add onions and sauté until translucent, about 15 minutes.  Add flour and nutmeg and cook, stirring with a flat whisk for 2 more minutes.  Add the cream and milk and cook until thickened.
3. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add ½ cup of the Parmesan cheese and mix well.  Season to taste with salt and pepper.
4. Transfer the spinach to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyere on top. 
5. Bake for 20 minutes, or until hot and bubbly.  Serve immediately.

 

EQUIPMENT NEEDED:  2 quart baking casserole        Cutting board

Sharp knife                    Nutmeg grater                       Measuring cups

Measuring spoons           Large heavy skillet                 Flat whisk

Microplane cheese grater                                             Rubber spatula