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Spinach Gratin #2 Recipe

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This recipe for Spinach Gratin #2, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackkson
Added: Friday, October 13, 2006


4 tableslpoons butter
2 large onions chopped
1/4 cup all purpose flour
1/4 teaspoon nutmeg
1 cup heavy cream
2 cups milk
3 lbs. frozen chopped spinach, defrosted and
squeezed dry
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon greshl ground black pepper
1/2 cup Gruyere cheese

Preheat the oven to 425.

Melt the butter in a heavy pan over medium heat. Add the onions and saute until translucent, about 15 minutes. do not brown. Add the floour 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 the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly.

(You can make this as much as 2 days ahead, set out 30 minutes and then bake).

Number Of Servings:
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