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I was originally given this gratin recipe by a friend, and it was delicious. But, I couldn't leave well enough alone and have tweaked the recipe this way and that, and I really think it's fantastic - you let me know.
- 4 tablespoons butter
- 2 large onions, chopped
- 1⁄4 cup flour
- 1⁄4 teaspoon grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 2 eggs, lightly beaten
- 3 lbs frozen chopped spinach, defrosted (5 10-ounce packages)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup freshly grated parmesan cheese
- 1 cup grated gruyere cheese
- 1 cup grated cheddar cheese
- 1⁄2 cup crumbled feta cheese
- 1⁄3 cup breadcrumbs
- Preheat the oven to 425 degrees F.
- Melt the butter in a heavy-bottomed saute pan over medium heat; add the onions and saute 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; cool 10 minutes then quickly beat in the eggs.
- Squeeze as much liquid as possible from the spinach and add the spinach to the sauce; add 1/2 cup each of the Parmesan, Gruyere and cheddar cheeses and all of the feta and mix well; season, to taste, with salt and pepper (you may need little to no salt).
- Transfer the spinach to a buttered 13 x 9 inch glass baking dish; toss the remaining cheeses with the breadcrumbs and sprinkle on top.
- Bake for 20-25 minutes, until hot and bubbly; serve hot.
- Note: This dish can be made one or two days ahead and refrigerated, unbaked, then baked right before serving; bring to room temp before baking.