4 T unsalted butter
4 c chopped yellow onions (2 large)
1/4 c flour
1/4 t grated nutmeg
1 c heavy cream
2 c milk
3 lbs frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 c freshly grated Parmesan cheese
1 T kosher salt
1/2 t freshly ground black pepper
1/2 c grated Gruyere cheese
Preheat oven to 425 degrees. 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 liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the 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 until hot and bubbly. Serve hot.
Time: 1 hour Serves: 8
This recipe makes for a colorful side for a buffet. The original recipe came from: http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html .