Spinach Gratin – Thanksgiving Favorites

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Spinach Gratin

RH Changes - mixed in 1/2 cup Gruyere & 1/2 Parmesan to the mix, and sprinkled 1/2 cup Parmesan on the top before baking. Added more Spinach as it seemed to little.

Ingredients

  • 4 tablespoons 1/2 stick unsalted butter
  • 4 cups chopped yellow onions 2 large
  • 1/4 cup flour
  • 1/4 teaspoon grated nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds apx 1.5kg frozen chopped spinach (5 10 Oz packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyere cheese

Instructions

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