Spinach Gratin

By klzrebiec

Ingredients

• 1 tbsp. unsalted butter, plus more for greasing
• 1 cup fresh bread crumbs, toasted
• 1/3 cup grated Parmigiano-Reggiano cheese
• 2 tsps. vegetable oil
• 2 lb. baby spinach
• 1/4 cup diced yellow onion
• 1 tbsp. plus 1 tsps. all purpose flour
• 2/3 cup cream and half and half, warmed
• 1 clove
• Pinch of freshly grated nutmeg
• 1 bay leaf
• 1 thyme sprig, plus leaves from 1 sprig
• 1/2 cup grated Emmentaler cheese
• Kosher salt and white pepper to taste

Preparation

Step 1

Preheat oven to 400 degrees. Butter 9 1/2 x 7 oval gratin. In bowl, combine crumbs, and Parmigiano cheese. In Dutch oven over medium high heat, warm 1 tsp. oil. Cook half of spinach 3-4 minutes; drain in colander. Transfer to large bowl. Repeat with remaining oil and spinach. In large saucepan, melt 1 tbsp. butter. Cook onion 5 -6 minutes. Add flour; cook, stirring constantly, 1 minute. Slowly whisk in cream mixture. Add clove, nutmeg, bay leaf, and thyme sprig; simmer, whisking constantly, 3 minutes. Let stand 5 minutes; strain into bowl. Return mixture to saucepan over medium heat; stir in Emmentaler until melted. Fold sauce into spinach. Season with salt and white pepper. Transfer to gratin, top with crumbs. Bake 10 minutes. Sprinkle with thyme leaves.