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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I was originally given this gratin recipe by a friend, and it was delicious. But, I couldn't leave well enough alone and have tweaked the recipe this way and that, and I really think it's fantastic - you let me know. Ingredients:
4 tablespoons butter |
2 large onions, chopped |
1/4 cup flour |
1/4 teaspoon grated nutmeg |
1 cup heavy cream |
2 cups milk |
2 eggs, lightly beaten |
3 lbs frozen chopped spinach, defrosted (5 10-ounce packages) |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 cup freshly grated parmesan cheese |
1 cup grated gruyere cheese |
1 cup grated cheddar cheese |
1/2 cup crumbled feta cheese |
1/3 cup breadcrumbs |
Directions:
1. Preheat the oven to 425 degrees F.
2. 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; cool 10 minutes then quickly beat in the eggs.
3. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce; add 1/2 cup each of the Parmesan, Gruyere and cheddar cheeses and all of the feta and mix well; season, to taste, with salt and pepper (you may need little to no salt).
4. Transfer the spinach to a buttered 13 x 9 inch glass baking dish; toss the remaining cheeses with the breadcrumbs and sprinkle on top.
5. Bake for 20-25 minutes, until hot and bubbly; serve hot.
6. Note: This dish can be made one or two days ahead and refrigerated, unbaked, then baked right before serving; bring to room temp before baking.
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