Spinach Gratin
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
910 g
Baby Spinach (/1 kg)1 clove
Garlic (minced)2 tbsps
All-Purpose Flour (/30 ml)250 ml
Cream (35-percent)250 ml
MilkDirections:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
Butter an 8 cup (2 l) gratin dish
3
In a skillet over medium-high heat, warm 1 tablespoon butter
4
Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes
5
Press out any excess water
6
Transfer to a large bowl
7
In a large saucepan over medium heat, melt the remaining 2 tablespoons butter
8
Add the onions and cook, stirring, until translucent but not brown, about 5 minutes
9
Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute
10
Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes
11
Remove from the heat and stir in half of the cheese until melted
12
Fold the sauce into the spinach and season with salt and pepper
13
Transfer to the prepared gratin dish and top with the remaining cheese
14
Bake until the gratin is golden brown on top, about 10 minutes