"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spinach Gratin Recipe

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This recipe for Spinach Gratin, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Joyce


4 Tbsp. Unsalted Butter
4 Cups Chopped Yellow Onion - 2 Large
1/4 Cups All purpose flour
1/4 Tsp. Nutmeg
1 Cup Heavy Cream
2 Cups Milk
5 - 10ozs. Packages frozen chopped spinach - defrosted and well drained
1 Cup freshly grated Parmesan Cheese
1 Tbsp. Kosher Salt
1/2 Tsp. Black Pepper
1/2 Cup Gruyere Cheese

Melt butter over rmedium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stiring for 2 more minutes. Add the cream and milk and cook until thickened.

Squeeze as much liquid as possbile 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 salt & pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup parmesan and the gruyere on top. Bake in a 425o oven for about 45 minutes or until bubbly.




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