Parmesan Creamed Spinach

By Yvette-2

Ingredients

• 1 lb. baby spinach
• 1/2 c. unsalted butter
• 1 large shallot, chopped or 1/3 c. chopped red onion
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp nutmeg
• 1/4 c. flour
• 2 c. milk
• 1 c. grated parmesan cheese

Preparation

Step 1

Microwave spinach in a large bowl for 4-5 minutes.
Allow to cool, squeeze out the water, and roughly chop.
In a large sauté pan, melt the butter.
Add the chopped shallot, bay leaf, salt and nutmeg. Saute the shallot over medium heat for about 2 minutes (when the shallot becomes translucent).
Stir in the flour to create a roux, and cook for about 1 minute until the mixture is uniform with no lumps.
Slowly add the milk, while stirring to incorporate the roux.
Cook and stir the milk mixture to a gentle boil and the mixture thickens.
Remove the bay leaf. Turn off the head and stir in 3/4 cup parmesan cheese. (reserve 1/4 cup parmesan for the topping).
Stir in the chopped spinach, and mix together until combined well. Pour the mixture into a large casserole dish, and top with the remaining 1/4 c. parmesan cheese. Taste and add salt and pepper if needed.
You can store this in the refrigerator (covered) for up to a day in advance at this point. Otherwise, you can bake immediately.
To heat, bring the casserole to room temperature first, then bake in a 350 degree oven or 20-30 minutes until hot and bubbly. If you plan to bake this immediately, then it will be done after 10-15 minutes in the oven.