This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.
Spinach GratinCourse: Sides
My favorite creamed spinach is Ina Garten’s recipe. Cut back on the onion and use a very small dice.
4 tablespoons (½ stick) unsalted butter
4 cups chopped yellow onions (2 large)
¼ cup flour
¼ teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyère cheese
- Preheat the oven to 425 degrees. Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté 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 ½ cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach mixture to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyère on top. Bake for 20 minutes until hot and bubbly. Serve hot.
- Recipe from Ina Garten, Barefoot Contessa Parties!