Prep Time
10 min
Cook Time
40 min
Yields
8 servings
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved.
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ingredients
4
tbsp (1/2 stick) unsalted butter
4
cups yellow onions, chopped (2 large)
¼
cup flour
¼
tsp nutmeg, grated
1
cup heavy cream
2
cups milk
3
pounds frozen chopped spinach, defrosted (5 x 10-oz) packages
1
cup Parmesan cheese, freshly grated
1
tbsp kosher salt
½
tsp black pepper, freshly ground
½
cup Gruyère cheese, grated
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directions
Step 1
Preheat the oven to 425ºF.
Step 2
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. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Step 3
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyère on top. Bake for 20 minutes until hot and bubbly. Serve hot.