Spinach Gratin

By tlhoover

Ingredients

• 1 tbsp unsalted butter, plus more for greasing
• 1 cup fresh bread crumbs, toasted
• 1/3 parm cheese
• 2 tsp vegetable oil
• 2 lb baby spinach
• 1/4 cup diced yellow onion
• 1 tbsp plus 1 tsp a/p flour
• 2/3 cup each of cream and half and half, warmed
• 1 clove
• Pinch of ground nutmeg
• 1 bay leaf
• 1 thyme sprig
• 1/2 cup grated Emmental cheese
• Kosher salt and black pepper, TT

Preparation

Step 1

• Preheat oven to 400 degrees
• Butter pan (whatever size you want)
• Combine crumbs and parm cheese
• In a large pot, warm 1 tsp oil and cook the spinach 3-4 min, in batches if necessary
• Drain spinach in colander, transfer to a large bowl
• In large sauce pan, melt 1 tbsp butter and cook onion 5-6 min
• Add flour, cook stirring constantly, 1 min
• Slowly whisk in cream mixture, add clove, nutmeg, bay leaf and thyme, simmer, whisking constantly, 3 min
• Let stand 5 min, strain into bowl
• Return mixture to saucepan over med. Heat, stir in Emmental until melted
• Fold sauce into spinach, season with Salt and Pepper and transfer to cooking vessel
• Top with crumbs and back 10 min