| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 bunches fresh spinach, stems removed, and washed
- 2 tablespoons butter
- 2 tablespoons flour
- 1 medium red onion, small diced
- 2 cups milk
- 1 teaspoon nutmeg, freshly grated
- Kosher salt
- Fresh ground pepper
- 1 1/2 cups Gruyere, grated
- 1 1/2 cups fresh bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- Bring a pot of water to a boil, add salt, to taste. Blanch the spinach in the water for a few seconds, then transfer spinach in a strainer to a bowl of iced water to stop the cooking. Squeeze excess water out of the spinach, and chop roughly.
- Heat butter in a saucepan. Add the flour and cook into a light tan color, making a blonde roux. Add the onions and cook for 1 minute, then add the milk, nutmeg, salt, and pepper, and whisk to remove any lumps from the roux. Bring to a simmer and cook for about 6 minutes.
- Combine the spinach, bechamel, and adjust seasonings. Fill 6 to 8 (4-ounce) gratin dishes with the creamed spinach. Mix the cheese and breadcrumbs, and scatter over top of gratin. Put the gratins in the oven, and cook until bubbling and golden on top, about 25 to 30 mintues.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 261 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 41 mg |
| Sodium | 852 mg |
Reviews
Okay recipe. Lacking in spice though. I may add some garlic and/or peppery spice it I ever make it again
Made this to accompany my Easter lamb chops. Super!!! Just like the steakhouses here do. I have had several recipe requests as well as compliments.
I made this in one shallow casserole dish instead of individual dishes, but that is the only change I made. It was excellent! One of the best creamed spinach recipes I’ve ever had. All of my guests loved it. I will it many more times!