Creamed Spinach Gratin
(Vegetarian)
Creamy spinach topped with bubbly golden cheese. This is truly the best steakhouse side dish, and so easy to prepare at home.
Yield: 8 Servings
Creamed Spinach Gratin
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour
Ingredients
- 16oz Fresh Spinach
- 4 TB Unsalted Butter
- 4 TB AP Flour
- 2 1/3 cups Whole Milk
- 2 Garlic Cloves, minced
- 1/8 tsp Ground Nutmeg
- 1 1/2 tsp Kosher Salt
- 1/2 cup Parmesan, grated
- 1/2 cup Gruyere Cheese, grated
Instructions
- Melt butter in a medium sauce pan over medium-low heat.
- Whisk in garlic and then add in flour.
- Whisk together for a couple minutes then slowly pour in the milk and bring the temperature up to medium.
- In between whisking, use a spatula to remove any bits from the sides of the pan.
- Whisk until the sauce has thickened, and then add in salt and nutmeg.
- Take sauce off the heat and set aside.
- Steam the spinach in a large pan or pot until it has wilted.
- Transfer spinach to a paper towel lined baking sheet to cool quickly, then wring out at much liquid as possible.
- Roughly chop the spinach and place in a large mixing bowl.
- Pour the sauce over the spinach and mix thoroughly, breaking up any clumps of spinach.
- Mix in half of the parmesan.
- Pour the spinach mixture into a buttered baking dish (I use a 9 inch pie dish).
- Top with remaining parmesan and gruyere cheese.
- Bake at 425F for about 15 minutes or until the sides are bubbling. If the top hasn't browned at this point, turn on the broiler for a couple minutes.
