Sunday, November 30, 2014

Spinach Gratin


This Spinach Gratin is a wonderful dish to serve alongside steaks, prime rib, or even as a side dish for a holiday meal. Gruyere cheese is the perfect accompaniment for spinach. Enjoy!

SPINACH GRATIN
Five 10-ounce boxes frozen spinach, thawed
6 ounces Gruyere cheese, shredded
3 cloves garlic, minced
1/2 C shredded Parmesan cheese
8 ounces cream cheese, softened
2 C heavy cream
1/4 C white wine
1/2 teaspoon nutmeg
3 T butter
Olive oil
2 shallots, minced

Preheat the oven to 375 degrees. 

Melt the butter in a skillet and drizzle in a little olive oil.  Cook the shallot until tender, 3-4 minutes.  Deglaze the pan with the white wine and cook until most of the liquid is cooked out. Add in the cream cheese and garlic and stir to melt the cheese.  Remove from the heat.

Place the thawed spinach in a clean towel and squeeze out as much liquid as you can.  In a bowl, stir together the spinach, cream cheese mixture, heavy cream, half of the Gruyere, half of the Parmesan, nutmeg, and season with salt and pepper. Put the mixture in a lightly greased casserole pan big enough to fit the mixture.  Sprinkle the remaining Gruyere and Parmesan over the top.  Bake for about 20 minutes or until the cheese on top is browned.  

2 comments:

  1. Yummy I made this the other night, with sliced ribeye steak (I also made your sautéed mushrooms - the no-salt trick to browning them better is awesome!). I am having so much success with your recipes!

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    1. Thank you so much! I am so glad to hear that you are enjoying my recipes! And browned mushrooms are life changing...ha ha!

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