Ingredients
- Fresh spinach: 1 pound
- Butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Milk: 2 cups
- Gruyere cheese, grated: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Nutmeg: 1/4 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Wash spinach thoroughly and steam or sauté until wilted. Drain very well, pressing out excess moisture. Chop coarsely.
- Step 3: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens slightly.
- Step 4: Remove from heat and stir in Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper.
- Step 5: Add the chopped spinach to the cheese sauce and mix well to combine.
- Step 6: Pour the spinach mixture into the prepared baking dish. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Leftover spinach gratin can be stored in the refrigerator for up to 3 days in an airtight container.
- To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave in short intervals.
- Serve alongside a roasted chicken or grilled steak for a comforting and flavorful side dish.
- For a richer flavor, try using a mix of Gruyere and Fontina cheese in your gratin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American