Spinach Gratin
Source of Recipe
From "Barefoot Contessa Parties!" by Ina Garten
Recipe Introduction
"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."
List of Ingredients
◦ 4 tablespoons (� stick) unsalted butter
◦ 4 cups chopped yellow onions (2 large)
◦ � cup all-purpose flour
◦ � teaspoon grated nutmeg
◦ 1 cup heavy cream
◦ 2 cups milk
◦ About 3 pounds frozen chopped spinach, defrosted (five 10-ounce packages)
◦ 1 cup freshly grated Parmesan cheese
◦ 1 tablespoon kosher salt
◦ � teaspoon freshly ground black pepper
◦ � cup grated Gruy�re cheese
Recipe
Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed saut� pan over medium heat. Add the onions and saut� 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 � 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 � cup Parmesan and the Gruy�re on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.
Serves 8
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