Recipe

Gruyere Creamed Spinach Au Gratin Recipe

	Bondc / All my dishes 2 years, 5 months ago 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. Cook:30m Servings:4	Bondc
	creamed spinach gruyere cheese

Does this look good? Yeah! / Nope

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Ingredients

6 T. butter (divided into 4 T. and 2 T.)

1/4 c. flour

1/4 t. each: salt and pepper

1/2 handle turn freshly grated nutmeg, or 1 dash pre-grated nutmet (be careful — you can easily overdo this!)

1 c. heavy cream

4 oz. gruyere or emmenthaler, shredded

1 medium onion, peeled and finely chopped

4 cloves garlic, peeled and finely chopped

2 packages frozen spinach, thawed

1/4 c. Parmaggiano, grated

1/4 c. each: bread crumbs and cold butter, cut into small bits

Directions

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.

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Comments

krumkake 2 years, 5 months ago said:
Yikes - I can feel my cholesterol rising just reading this, but I know I'll be making it, nonetheless...decadent is the right word here!!

krumkake 2 years, 4 months ago said:
Hey Bondc, have you ever tried using fresh spinach in this? Just curious, as I usually have the stuff in the fridge and would like to try it with this, unless you think it wouldn't work.

bondc 2 years, 4 months ago said:
Sure, it would work. You'd have to use a lot of spinach.