Monday, January 9, 2017

Spinach Gratin (Baked Creamed Spinach with Gruyere, Parmesan, and Grated Nutmeg)

If you don't like spinach, this is one dish that will surely change your mind. Sure it's not exactly diet food with all that cream and grated cheese, but then again, it's not meant to be a daily indulgence. It's a classic accompaniment to roasted prime rib or any other nice hunk of steakhouse red meat for that matter. So easy, so good. 

3 lbs. frozen chopped spinach, thawed and squeezed dry of liquid
4 tbsp. unsalted butter
1 medium onion, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
1/4 cup flour
1/4 tsp. grated nutmeg
1 cup heavy cream
2 cups whole milk
1 tbsp. kosher salt
1 tsp. black pepper
1/2 cup grated gruyere cheese
1 cup grated parmesan cheese

1.  Preheat oven to 400F.

2. Melt butter in a heavy-bottomed saute pan over medium heat.

3. Add the onion, shallot and garlic and saute until translucent, about 15 minutes.

4. Add the flour and grated nutmeg and stir constantly about 1-2 minutes to cook out the raw taste of the flour - do not brown. 

5. Add the heavy cream, milk, salt, pepper and grated cheeses and stir well to combine. Add the spinach and stir until just combined. If your pan is oven-proof, place it directly into the oven (otherwise, pour the spinach mixture into a casserole). Bake for 20 minutes or until bubbly. Serve hot. 

Frozen spinach - defrost and squeeze with your hands (you can place them in a terry cloth towel before doing this) to remove as much liquid as possible.

Set the spinach aside in a bowl.

Chopped garlic, shallot and onion.

Saute the garlic, shallot and onion in the butter until softened.

Heavy cream, milk, flour, gruyere, parmesan, nutmeg, and black pepper.

Add the flour and nutmeg into the onion mixture and stir 1-2 minutes to make a roux.

Add the milk, cream, grated cheeses, salt and pepper.

Bring to a boil until the mixture thickens.

Stir in the spinach until combined.

Place in a casserole and bake in a 400F oven about 20 minutes or until hot and bubbly.

Here it is served as a side to prime rib along with Duchess potatoes.

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