Cream Spinach Au Gratin
Shelly Porter
This sexy little side dish is stunning when served in individual casserole dishes.
ingredients
- 1(20oz)package frozen chopped spinach 3 tablespoons butter, divided
- 2 tblsp unbleached all purpose flour
- 1 1/2 cups whole milk
- Salt and freshly ground pepper
- 1/4 teaspoon nutmeg
- 4oz Gruyere cheese, grated, about 1/2 cup
- 1oz Parmesan cheese, grated, about 1/4 cup
- Paprika
directions
- 1
Preheat the oven to 375 degrees. Cook the spinach in the microwave. Drain in a colander and use paper towels to press out excess moisture.
- 2
Heat 2 tablespoons of butter in a pot over medium heat until melted. Stir in the flour and cook until the mixture begins to bubble. Pour in the milk and stir until the sauce begins to thicken, about 5 minutes. Season with salt, pepper and nutmeg. Stir in the Gruyere cheese and cook until melted. Remove the sauce from the heat.
- 3
Place the spinach into a bowl. Pour in half of the sauce and stir. Pour in the remaining sauce and stir once more. Pour the spinach mixture into a casserole dish. Top the spinach mixture with Parmesan cheese. Dot the top with the remaining butter and sprinkle with a bit of paprika. Cook until the casserole is golden on the top and bubbling, about 10 to 12 minutes
Source: Shelly Porter
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