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Spinach Gratin

By Lucy Leusch · Originally from Barefoot Contessa

Leusch · Sides: Vegetables

Ingredients

  • 4 tablespoons unsalted butter (1/2 stick)
  • 4 cups chopped yellow onions (2 large)
  • 1/4 cup all-purpose flour
  • 1/4 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
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyère cheese

Method

  1. Preheat the oven to 425 degrees.
  2. 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.
  3. 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 the salt and pepper.
  4. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyère on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.