Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for guiltless decadent Holiday side dish. Yes, spinach gratin just got a makeover!
I brought this to my mom's last year for Thanksgiving and everyone loved it. I never did get around to posting it so I knew I had to re-make this once again for all of you to try. This is a must for the holidays but if you want to make this for a smaller gathering, you can easily halve this recipe.
Ingredients:
- 3 tbsp light butter (I used Land O Lakes)
- 1 cup finely chopped onion
- 1/4 cup flour
- 1/4 tsp fresh grated nutmeg
- 3 cups 2% milk
- 3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup shredded Swiss Gruyere cheese (I used Sargento)
Directions:
Preheat the oven to 425°.
In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes.
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 salt and pepper.
Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Â
Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.
Adapted from Ina Garten[1]
References
- ^ Ina Garten (www.foodnetwork.com)
Source : http://www.skinnytaste.com/2011/10/makeover-spinach-gratin.html
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