Spinach Gratin

serves 8

This recipe is from Ina Garten’s Barefoot Contessa Parties! I have to confess that I am not a huge spinach fan, though in recent years I have stumbled on a few (3) ways of preparing spinach that I actually love. This is one, and then I have 3 others that I will get on this site at some point. One doozy is cooking it in my warming drawer, but that’s a story for another day.

This recipe is one of my fallbacks for Thanksgiving. You could call it a cheater since it calls for frozen spinach and not fresh, but the fresh is tons more work and you can’t tell the difference.

  • 4 T unsalted butter
  • 4 cups chopped yellow onions (2 large)
  • ¼ cup all purpose flour
  • ¼ tsp 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 T Kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup grated Gruyère cheese
  • Preheat oven to 425 degrees
  • Melt butter in heavy sauce 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 salt and pepper
  • Transfer the spinach to a baking dish and sprinkle the remaining ½ cup of the Parmesan and Gruyère on top
  • Bake for 20 minutes, or until hot and bubbly.

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