Ina Garten's Spinach Gratin
- prep time10 min
- total time 50 min
- serves 8
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved.
4 Tbsp (1/2 stick) unsalted butter
4 cups yellow onions, chopped (2 large)
¼ cup flour
¼ tsp nutmeg, grated
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 x 10-oz) packages
1 cup Parmesan cheese, freshly grated
1 Tbsp kosher salt
½ tsp black pepper, freshly ground
½ cup Gruyère cheese, grated
1. Preheat the oven to 425ºF.
2. 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.
3. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyère on top. Bake for 20 minutes until hot and bubbly. Serve hot.