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Spinach Gratin

Source of Recipe


From "The Loving Kitchen" by LeeAnn Rice



List of Ingredients



• � cup (1 stick) butter
  
• 1 large shallot, finely chopped
  
• 2 cloves garlic, minced
  
• � cup all-purpose flour
  
• 2 cups heavy cream, divided
  
• 1 cup chicken or vegetable stock
  
• 4 ounces cream cheese, softened
  
• � tsp ground nutmeg
  
• 1 tsp salt
  
• � tsp black pepper
  
• ⅛ tsp cayenne pepper
  
• 1� cups grated Parmesan cheese
  
• 5 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
  
• 2 cups shredded Gruy�re or Swiss cheese
  
• � cup Italian-style bread crumbs
  






Instructions



1. Preheat the oven to 400�F. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.
   
   
2. In a large, deep skillet melt the butter over medium heat. Add the shallots and saut� until they are soft and translucent, about 10 minutes. Add the garlic and saut� for 1 minute. Sprinkle with the flour and cook, stirring constantly, for 1 minute to cook off the flour taste.
   
   
3. Slowly add 1 cup of the cream, whisking to keep the flour from clumping. Once the mixture is smooth, whisk in the remaining cream and the stock. Cut the cream cheese into pieces and add it, stirring until melted. Stir in the nutmeg, salt, pepper, and cayenne and simmer for 3 minutes.
   
   
4. Add the Parmesan cheese to the sauce. Stir in the spinach. Transfer the mixture to the casserole dish and top with the shredded Gruy�re. Sprinkle with the bread crumbs.
   
   
5. Bake for 30 minutes or until hot and bubbly and the topping is golden brown.
   
   Makes 8 servings