Side Dishes, Vegetables

Spinach Gratin

I wanted to make some different for Thanksgiving to take to my mom’s and found this recipe on My Kitchen Cafe’s blog. I love spinach and thought it would be some different. My daughter was so-so on it, but everyone else liked except my brother who is SUPER picky! I tried to get him to taste it, but no luck!

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 9×13 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.


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