Spinach / brussel sprouts Gratin

By exdircomp

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 6 large shallotas
• 4 cloves garlic chopped
• 1/4 cup flour
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon pepper flakes
• 2 cup heavy cream
• 1 cup light cream
• 3 pounds frozen chopped spinach, defrosted and shaved brussel sprouts, and greens combined
• 2 cup freshly grated Parmesan cheese
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Gruyere cheese

Details

Servings 10

Preparation

Step 1

Preheat the oven to 425 degrees F.



Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until carmalized , about 15 minutes Add garlic. Add the flour, pepper flakes and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach and brussel sprouts to the sauce. Add 1 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.



Transfer the spinach to a baking dish and sprinkle the remaining 1 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.