Spinach Gratin

6 12 2009

Well I won’t call this my “grand return” to blogging because I’m sure I have many more substantial things I could write about right now but a recipe to keep you, dear reader, still checking this I thought I would suffice until I get to my point of freedom on Wednesday.

During Thanksgiving we went and spent part of the afternoon at Mrs. M’s parents house and enjoyed a non-traditional Thanksgiving feast of standing rib roast, mashed potatoes and gravy, green bean casserole, and spinach gratin. The spinach gratin was the dish that I contributed to the meal and it was a first go recipe as well. Its not usually that big of a deal for me to try a new recipe but when it is a part of the main meal at Thanksgiving at someone else’s house it becomes much more of a big deal. Below you will find the recipe that I used (found online somewhere) as well some step by step photos (as requested by a certain Mrs. McF). I don’t know if you like spinach that much but if you do it’s a pretty good dish. My one recommendation might be to half the recipe because 3lbs. is a LOT of spinach…I mean seriously a LOT. Enjoy!

Ingredients

4 tbs. butter

4 cups chopped yellow onion

1/4 cup flour

1/4 tsp. grated nutmeg

1 cup heavy cream

2 cups milk

3 lbs. frozen chopped spinach, defrosted

1 cup freshly grated Parmesan cheese

1/2 tsp. freshly ground black pepper

1/2 cup grated Gruyere cheese

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute 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.

Squeeze as much of the liquid as possible from the spinach (I used cookie sheets and some clean old hand towels)

and add spinach to the sauce.

Add 1/2 cup of Parmesan cheese and mix well. Season to taste with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes (425 degrees) until hot and bubbly.

Serve hot.

This last picture is a shot of my entire plate at Thanksgiving dinner (Check out that piece of meat? What is this the Flintstone’s?). Also the green bean casserole is the Alton Brown “Best Ever Green Bean Casserole” recipe and it most definitely lives up to its name. Check it out HERE.

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One response

10 12 2009
artepefreri

Authentic words, some true words man. Made my day!

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