Spinach Gratin Ina Garten
Try this Spinach Gratin Ina Garten recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 tablespoon kosher salt
- 1/4 cup flour
- 1 cup freshly grated parmesan cheese
- 1/4 teaspoon grated nutmeg
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup grated gruyere cheese
- 4 cups chopped yellow onions (2 large)
- 3 pounds frozen chopped spinach defrosted (5 (10-ounce) packages) (i used 2 x 16oz bags of cut leaf spinach)
- Carbohydrate 125.080566353542 g
- Cholesterol 493.642500145165 mg
- Fat 163.604689557379 g
- Fiber 39.855187483542 g
- Protein 126.055779108766 g
- Saturated Fat 96.0058786329476 g
- Serving Size 1 1 Recipe (2231g)
- Sodium 6629.49636897478 mg
- Sugar 85.2253788700004 g
- Trans Fat 16.279388683403 g
- Calories 2354 calories
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 translucent, about 15 minutes. Add the flour 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 to the sauce. Add 1/2 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 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
