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Spinach Gratin



4 tablespoons unsalted butter
2 large yellow onions, diced
2 cloves garlic, minced
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy whipping cream
2 cups whole milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese, divided
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
¾ cup grated Gruyere cheese


Preheat the oven to 425 degrees F.

Melt the butter in a large saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the garlic and sauté on low heat for about 2 minutes, taking care not to burn the garlic. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze or press the liquid from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season with salt and pepper, to taste.

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

Chef’s Tip: This dish can be made ahead of time, the day before and refrigerated until ready to bake. Cover the spinach mixture.
Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
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