Spinach and Gruyère Gratin

By á-46

Ingredients

• 2 tablespoons butter, divided
• 1 large onion, fi nely chopped
• 3 large garlic cloves, minced
• 1 1/2 tablespoons all-purpose fl our
• 1 teaspoon salt
• 1 1/2 cups whole milk
• 3/4 cup shredded Gruyère cheese
• 4 (10-ounce) packages frozen
• chopped spinach, thawed and
• squeezed dry
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmigiano
• Reggiano cheese

Preparation

Step 1

1. Preheat oven to 400F. Butter a shallow 6-cup baking dish.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes. Add fl our and salt; cook, stirring, 1 minute. Add milk. Bring to a boil, reduce heat and cook until slightly thickened. Stir in Gruyère and spinach. Transfer to prepared baking dish.

3. Melt remaining 1 tablespoon butter in skillet over medium heat. Add panko and cook, stirring, until golden, 3 minutes. Remove from heat and stir in Parmigiano Reggiano. Sprinkle over spinach. Bake 25 minutes.

Serves 8.

Per serving: 200 calories, 8g fat, 25mg chol., 10g prot., 18g carbs., 2g fi ber, 623mg sodium