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Spinach Gratin

Source of Recipe

From "Barefoot Contessa Parties!" by Ina Garten


Recipe Introduction

"Paul Hodges is a wonderful cook at Barefoot Contessa. He makes the best creamed spinach in the world. I decided to sprinkle it with grated cheese and bake it to make a gratin. It was creamy on the inside and browned and crunchy on the top. You can assemble the dish with the cheese topping a day or two ahead, then bake it before serving."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 4 cups chopped yellow onions (2 large)
â—¦ ¼ cup all-purpose flour
â—¦ ¼ teaspoon grated nutmeg
â—¦ 1 cup heavy cream
â—¦ 2 cups milk
â—¦ About 3 pounds frozen chopped spinach, defrosted (five 10-ounce packages)
â—¦ 1 cup freshly grated Parmesan cheese
â—¦ 1 tablespoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ cup grated Gruyère cheese


Recipe

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 the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyère on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Serves 8