spinach gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons unsalted butter
4 cups chopped onions (yellow) (approximately)
1/4 cup flour
1/4 tsp grated nutmeg
1 cup heavy cream
2 cups milk
2-3 bags frozen chopped spinach (12 oz each) (defrosted)
1 cup romano cheese
1 tablespoon kosher salt (i really don't add salt to much anymore as i find the cheese can cover this but you can add some if you like)
1/2 tsp freshly ground black pepper (i actually do this to taste
1/2 cup grated fontina
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Directions: |
Directions:i keep the oven at 350º so that i can cook this along with whatever dish i am making (usually thanksgiving dinner)
put the frozen spinach in a colander to start draining
melt the butter over medium heat and then saute the onions until they are translucent (if they caramelize a little that's okay)
add the flour and nutmeg and stir til nicely blended (not lumpy) add the cream and milk and cook till thickened.
remove from heat until the next step is done
squeeze the spinach until you remove as much of the water as you can
now add to the sauce add 1/2 cup of the ramano mix well
season with salt and pepper
put this in a shallow backing dish (i have always used a quiche dish but any dish of that depth will do.)
sprinkle on the rest of the cheese and bake until hot (it will bubble a little when ready) (about 20-30 minutes)
i like to get the top a little brown just for looks |
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Number Of
Servings: |
Number Of
Servings:approx 8-10 |
Preparation
Time: |
Preparation
Time:about 15 -25 minutes |
Personal
Notes: |
Personal
Notes: this recipe is based on a recipe from ina garten the barefoot contessa
the woman who made cooking like me into an empire
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