Spinach Gratin | Imamother

Amarante

Thu, May 13 2021, 6:36 pm

This is a a great rendition of classic creamed spinach - very rich but fine for once in awhile.

Per the notes, it can be assembled ahead of time and then popped in the oven to bake.

Spinach Gratin

Excerpt From: Ina Garten. “Barefoot Contessa Parties

SERVES 8

Paul Hodges is a wonderful cook at Barefoot Contessa. He makes the best creamed spinach in the world. I decided to sprinkle it with grated cheese and bake it to make a gratin. It was creamy on the inside and browned and crunchy on the top. You can assemble the dish with the cheese topping a day or two ahead, then bake it before serving.

4 tablespoons unsalted butter (½ stick)
4 cups chopped yellow onions (2 large)
¼ cup all-purpose flour
¼ teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyère cheese

Preheat the oven to 425 degrees.

Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté 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 ½ cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyère on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Fresh spinach is much more work and not much different in flavor in this dish. Use frozen.