SPINACH GRATIN
Serves 8
My favorite creamed spinach is Ina Garten ’ s recipe . Cut back on the onion and use a very small dice .
4 tablespoons ( ½ stick ) unsalted butter
4 cups chopped yellow onions ( 2 large ) ¼ cup flour ¼ teaspoon grated nutmeg 1 cup heavy cream 2 cups milk
3 pounds frozen chopped spinach , defrosted ( 5 10-ounce packages )
1 cup freshly grated Parmesan cheese 1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyère cheese
Preheat the oven to 425 degrees .
Melt the butter in a heavy-bottomed sauté pan over medium heat . Add the onions and sauté 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 ½ cup of the Parmesan cheese and mix well . Season , to taste , with salt and pepper .
Transfer the spinach mixture to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyère on top . Bake for 20 minutes until hot and bubbly . Serve hot .
Recipe from Ina Garten , Barefoot Contessa Parties !
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