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Spinach Gratin
Serves 8
Source:Barefoot Contessa
(Not T&T)
4 Tbls.butter
4 c.chopped yellow onions(2 large)
1/4 c.flour
1/4 tsp.nutmeg
1 c.heavy cream
2 c.milk
3 lbs.frozen chopped spinach,defrosted(5-10 oz.pkgs.)
1 c.freshly grated Parmesan cheese
1 Tbls.kosher salt
1/2 tsp.black pepper
1/2 c.grated Gruyere cheese
Preheat oven to 425.Melt butter in a heavy saute pan over medium heat.Add onions & saute til translucent,about 15 minutes.Add flour & nutmeg & cook,stirring 2 more minutes.Add the cream & milk & cook til thickened.Squeeze liquid from spinach & add spinach to sauce.Add 1/2 c.Parmesan cheese & mix well.Season with salt & pepper.Put in baking dish & sprinkle the remaining 1/2 c.Parmesan & Gruyere on top.Bake 20 minutes or til hot & bubbly.Serve immediately.
Serves 8
Source:Barefoot Contessa
(Not T&T)
4 Tbls.butter
4 c.chopped yellow onions(2 large)
1/4 c.flour
1/4 tsp.nutmeg
1 c.heavy cream
2 c.milk
3 lbs.frozen chopped spinach,defrosted(5-10 oz.pkgs.)
1 c.freshly grated Parmesan cheese
1 Tbls.kosher salt
1/2 tsp.black pepper
1/2 c.grated Gruyere cheese
Preheat oven to 425.Melt butter in a heavy saute pan over medium heat.Add onions & saute til translucent,about 15 minutes.Add flour & nutmeg & cook,stirring 2 more minutes.Add the cream & milk & cook til thickened.Squeeze liquid from spinach & add spinach to sauce.Add 1/2 c.Parmesan cheese & mix well.Season with salt & pepper.Put in baking dish & sprinkle the remaining 1/2 c.Parmesan & Gruyere on top.Bake 20 minutes or til hot & bubbly.Serve immediately.