Friday, July 19, 2013

Creamy Spinach & Cheese Gratin





Classic creamed spinach is transformed into a luscious, rich and decadent cheesy gratin, in this quick and easy recipe for Spinach Gratin. A sexy little side dish when served in individual ramekins, and perfect as a larger casserole for holiday meals or dinner parties, this Spinach Gratin is a crowd favourite whenever I make it, and devoured by even those who avoid green vegetables. 




This delicious Spinach Gratin can be prepared well ahead of time and simply 
covered with cling film and chilled until needed



The flavour of the dish starts with chopped yellow onions sautéed in butter, and combined with simple ingredients such as chopped frozen spinach — which has been defrosted and squeezed dry — a little light cream, a touch of flour, a hint of nutmeg, some grated Parmesan cheese and salt and pepper to taste. Topped with a sprinkling of grated gruyere cheese, and baked until it's bubbling hot and the cheese has melted to a golden perfection, the spinach absorbs all of the wonderful flavours and melds into something fabulously creamy and utterly delicious. One of my all-time favourite dishes, I make this Spinach Gratin over and over again, and always look forward to the next time — as do my friends and family!




Creamy Spinach & Cheese Gratin
Serves 6-8

3 tbsp butter
2 1/2 cups chopped yellow onion
1/4 cups flour
1/4 tsp nutmeg, grated
2/3 cups heavy cream
1 1/3 cups whole milk
2 lb frozen chopped spinach, defrosted and drained
2/3 cup parmesan cheese, grated
3/4 tbsp salt
1/2 tsp fresh ground black pepper
1/2 cup gruyere, grated


Preheat oven to 425°F. Melt butter in a large saucepan over medium heat and cook onion until translucent, about 15 minutes. Add flour and nutmeg and cook, stirring, another 2 minutes. Add cream and milk and cook, stirring, until thickened. Squeeze spinach and add to sauce, mixing to combine. Add 1/4 cup of the parmesan and mix well. Add salt and pepper to taste. Transfer spinach mixture to a large baking dish and sprinkle with remaining parmesan and all of the gruyere on top. Bake 20-25 minutes until bubbling hot, and serve hot.