Side Pannel
Spinach Gratin
Ingredients List
- 3 lb Spinach; stems removed, -OR-
- 2 pk -Frozen spinach, defrosted
- 4 tb Butter
- Salt
- Pepper
- Nutmeg
- Mornay Sauce (see RECIPE)
- 4 tb Gruyere
Directions
WASH THE SPINACH WELL and put it in a non-aluminum pot. Cover and cook it
in its own water over medium heat until wilted, about 5 minutes. Put the
wilted spinach in a strainer and, with the back of a large spoon, squeeze
as much liquid from the spinach as possible. If it is cool enough to
handle, squeeze the water out with your hands, a small handful at a time.
Chop the spinach by hand or in a food processor, season with salt, pepper
and nutmeg and mix with 3 tablespoons of the butter. Use the remaining 1
tablespoon of butter to grease the gratin dish. Add the spinach, cover with
Mornay Sauce (See RECIPE) and sprinkle with cheese. Twenty minutes before
serving, place in a preheated 375F oven. Bake until browned and bubbly.
in its own water over medium heat until wilted, about 5 minutes. Put the
wilted spinach in a strainer and, with the back of a large spoon, squeeze
as much liquid from the spinach as possible. If it is cool enough to
handle, squeeze the water out with your hands, a small handful at a time.
Chop the spinach by hand or in a food processor, season with salt, pepper
and nutmeg and mix with 3 tablespoons of the butter. Use the remaining 1
tablespoon of butter to grease the gratin dish. Add the spinach, cover with
Mornay Sauce (See RECIPE) and sprinkle with cheese. Twenty minutes before
serving, place in a preheated 375F oven. Bake until browned and bubbly.
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