Gruyere Creamed Spinach Au Gratin |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.) |
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:
1. Preheat oven to 375.
2. 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.
3. 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.
4. 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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