"The belly rules the mind."--Spanish Proverb

Spinach Gratin Recipe

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This recipe for Spinach Gratin, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda MacDonald Frenzen- Kansas City, MO
Added: Saturday, December 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. unsalted butter (1/2 stick)
4 c. chopped yellow onions (2 large)
1/4 c. all purpose flour
1/4 tsp. grated nutmeg
1 c. heavy cream
2 c. milk
About 3 lbs. frozen chopped spinach, defrosted (5 10-ounce packages)
1 c. freshly grated Parmesan cheese
1 T. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. grated Gruyère cheese

Directions:
Directions:
Preheat the oven to 425º F.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for two minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach. This is very important! Just when you think you've got all the water out, squeeze again. Add the spinach to the sauce. Add 1/2 c. of the Parmesan cheese and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 c. Parmesan and the Gruyère on top. I generally grate more Gruyère for the last sprinkling so the top is almost covered. Bake for twenty minutes, or until hot and bubbly. Serve immediately.





Personal Notes:
Personal Notes:
one of my favorites!!!

 

 

 

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