Friday, November 26, 2010
4 Tbsp butter
4 cups minced yellow onions (2 large)
2 cloves garlic, finely minced
1/4 cup flour
1/4 tsp grated nutmeg
1 cup heavy cream
2 cups skim milk
3 pounds frozen chopped spinach, defrosted (5 - 10 oz packages); all liquid squeezed out*
1 cup fresh grated Parmesan cheese
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 cup grated swiss cheese
Preheat oven to 425 degrees.
Melt the butter in a large skillet over medium heat. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute until fragrant, about 2 additional minutes. Add the flour and nutmeg; cook for 2 minutes.
Add the cream and milk and cook, stirring often and quickly until thickened. Add the spinach to the sauce. Combine well. Season with salt and pepper and then add 1/2 cup grated Parmesan cheese; stir well.
Transfer the spinach to a 9x13 inch baking dish and sprinkle with the remaining 1/2 cup of Parmesan cheese and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Recipe from My Kitchen Cafe
*Make sure to squeeze as much liquid out of the spinach as you can or the gratin will be watery. The best method is to put the spinach in a large dishtowel, roll up the towel and twist the ends to wring out the water.