Reinventing the Classics
SPINACH GRATIN
Serves 8
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
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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 Parme-
san cheese and mix well. Season, to
taste, with salt and pepper.
Transfer the spinach mixture to a bak-
ing 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
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