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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Idea for Thanksgiving this year. From Barefoot Contessa Ingredients:
4 tablespoons unsalted butter |
2 large sweet onions |
1/4 cup flour |
1/4 teaspoon nutmeg, grated |
1 cup heavy cream |
2 cups milk |
5 (10 ounce) packages frozen chopped spinach, defrosted |
1 cup parmesan cheese, grated |
1 tablespoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup gruyere cheese, grated |
Directions:
1. Preheat the oven to 425 degrees F.
2. Melt the butter in a heavy-bottomed saute pan over medium heat.
3. Add the onions and saute until translucent, about 15 minutes.
4. Add the flour and nutmeg and cook, stirring, for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
7. Add 1/2 cup of the Parmesan cheese and mix well.
8. Season, to taste, with salt and pepper.
9. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
10. Bake for 20 minutes until hot and bubbly.
11. Serve hot.
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