Spinach & White Cheddar Gratin
I am a huge fan of frozen spinach! It’s convenient for frequent and elegant use. I have been testing recipes for my upcoming cooking classes, and I believe this one is a keeper. This recipe works with a variety of cheeses, so if you have one that you like better than white cheddar, go for it. Gruyere, fontina, and camembert were all absolutely delicious in prior recipe tests, so each time you make it, try something new. This recipe will also serve a nice crowd.If you’re not big on spinach, this is how good this recipe is: When my husband saw I was using spinach, he said immediately he wasn’t going to like it and groaned about my even making it because I know he can’t stand it. Guess who asked for seconds?
- Preheat oven to 400F.
- Melt butter in a heavy saucepan over medium-high heat. Add onion and saute until translucent, 7 to 10 minutes. Season with salt. Add flour and nutmeg and stir, cooking for 2 more minutes. Add cream and milk, and stir while bringing to a boil. Cook until thickened, 2 to 3 minutes. Remove from heat. Add mustard and 1 C of the white cheddar cheese.
- Squeeze out as much water as possible from the thawed spinach. Add spinach to onion/milk mixture. Season with salt, pepper, and lemon juice. Stir well to combine. Transfer spinach to a generously buttered gratin dish, and sprinkle Parmigiano-Reggiano and remaining cheddar cheese over top.
- Bake 20 to 25 minutes. Broil for 3 more minutes (if needed) or until top is lightly browned and bubbly. Serve immediately.
- Serves 8