Gruyere Creamed Spinach Au Gratin
From bondc 16 years ago
- 30 minutes to make
- Serves 4
This ain't the German-American creamed spinach I grew up with. This is decadent. Seriously so. Sure to cause traumatic guilt in those prone to such things. I promise.
Ingredients
- 6 T. butter (divided into 4 T. and 2 T.) shopping list
- 1/4 c. flour shopping list
- 1/4 t. each: salt and pepper shopping list
- 1/2 handle turn freshly grated nutmeg, or 1 dash pre-grated nutmet (be careful — you can easily overdo this!) shopping list
- 1 c. heavy cream shopping list
- 4 oz. gruyere or emmenthaler, shredded shopping list
- 1 medium onion, peeled and finely chopped shopping list
- 4 cloves garlic, peeled and finely chopped shopping list
- 2 packages frozen spinach, thawed shopping list
- 1/4 c. Parmaggiano, grated shopping list
- 1/4 c. each: bread crumbs and cold butter, cut into small bits shopping list
How to make it
- Preheat oven to 375.
- Melt the 4 T. of butter and mix in the flour until smooth. Add the cream and stir over medium heat until thickened. Add the salt, pepper, and nutmeg, and remove from heat.
- Over medium heat, saute the onion until transparent in the remaining 2 T. butter. Reduce heat to low, and add the garlic and saute until it is also transparent (if you do these at the same time, the garlic will likely burn). Add the spinach and mix well.
- Mix the spinach with the sauce. Add the gruyere, and put into a buttered baking dish. Mix together the Pamaggiano and crumbs and sprinkle over the top, then dot with the butter bits. Bake until golden brown on top and bubbly.
The Rating
Reviewed by 1 people-
OMG- Gruyere is the king of cheeses to me! and with spinach, it must be divine!
greekgirrrl
in Long Island loved it
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