This recipe is so delicious and easy to prepare. The gratin is quiet rich what with the butter, milk and heavy cream; but I figured it's okay to splurge on calories every once in awhile!
from Ina Garten
1. 4 tbps. (1/2 stick) unsalted butter
2. 4 cups chopped yellow onions (2 large onions) This seemed a bit excessive to me so I only used one onion. There was still plenty!
3. 1/4 cup AP flour
4. 1/4 tsp. grated nutmeg
5. 1 cup heavy cream
6. 2 cups milk
7. 3 pds. frozen chopped spinach, defrosted
8. 1 cup freshly grated Parmesan cheese
9. 1 tbsp. kosher salt
10. 1/2 tsp. black pepper
11. 1/2 cup grated Gruyere cheese
1. Preheat oven to 425 degrees
2. Melt the butter in a heavy-bottomed saute pan over medium heat.
3. Add the onions and saute until translucent, about 15 minutes.
4. Add the flour and nutmeg and cook, stirring, for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. The best way to do this is to take a clean kitchen towel and put the spinach in it and then wring all the water you can out.
7. Add 1/2 cup of the Parmesan cheese and mix well.
8. Season, to taste, with salt and pepper. I used way more than 1 tbsp of salt and 1/2 tsp. of black pepper. To me it needed it.
9.Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
10. Bake for 20 minutes until hot and bubbly. Serve hot.