Spinach Gratin
Cuisine: French
Author: Epicurus.com Kitchens
  • 3 pounds spinach; stems removed, or frozen
  • 4 Tablespoons butter
  • salt
  • pepper
  • nutmeg
  • Mornay Sauce (click for recipe)
  • 4 Tablespoons Gruyere
  1. Wash the spinach well and put it in a non-aluminum, non-reactive pot. Cover and cook it in its own water over medium heat until wilted, about 5 minutes. Put the wilted spinach in a strainer and, with the back of a large spoon, squeeze as much liquid from the spinach as possible. If it is cool enough to handle, squeeze the water out with your hands, a small handful at a time.
  2. Chop the spinach by hand or in a food processor, season with salt, pepper and nutmeg and mix with 3 tablespoons of the butter.
  3. Use the remaining 1 tablespoon of butter to grease the gratin dish. Add the spinach, cover with Mornay Sauce (see recipe) and sprinkle with cheese.
  4. Twenty minutes before serving, place in a preheated 375 degrees F oven.
  5. Bake until browned and bubbly.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spinach-gratin/6515/