Thursday, December 13, 2007

Spinach Gratin

Spinach Gratin

This is a delicious make-ahead dish for the holidays. Save this one for a special occasion party or for when you need to take a "covered dish" to a gathering. You can find Gruyere cheese and Parmesan cheese in the Lost River Market & Deli's dairy section.

Serves 8

Copyright, 2001, Barefoot Contessa Parties! Tested in Alice Wootton's Kitchen

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. 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 baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. (If making ahead, cover the dish with plastic wrap and chill up to a day. Be sure to remove the plastic wrap before baking!) Bake for 20 minutes until hot and bubbly. Serve hot.

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