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Spinach Gratin (D, KLP, TNT)
Source: "The Barefoot Contessa Parties!" by Ina Garten
Serves: 8 according to the book, IMHO these are very generous 8 servings. If used in a buffet, this dish could make about 15 buffet servings

4 tbsp. unsalted butter
4 cups chopped yellow onions
1/4 cup flour or matzo cake meal
1/4 tsp, grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted and squeezed
1 cup grated Parmesan cheese
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup grated Gruyere cheese (since we don't have it here in Israel, I used American Cheddar)

Preheat oven to 425°F.

Melt the butter in a heavy bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and stir well. Season to taste with the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining cheeses on top. Bake for 20 minutes or until hot and bubbly. Serve immediately.

Poster's Notes:
Ina Garten says: This dish can be assembled with the cheese topping a day or two before the baking and baked before serving.

What I did was bake the whole dish, but about 15 minutes (until it was very light golden on top), and freeze. I defrosted and baked a few extra minutes right before setting on the table.

Ina Garten says: The difference in taste between frozen and fresh spinach is minimal and not worth the extra work. (and who am I to argue?!)

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A