Spinach Casserole

Ingredients:

• ½ stick unsalted butter
• 4 cups chopped onions
• ¼ cup flour
• ¼ tsp nutmeg
• 1 cup heavy cream
• 2 cups milk
• 5 10 oz. boxes of frozen spinach, defrosted, drained well and chopped
• 1 cup Parmesan cheese
• salt & pepper to taste
• ½ cup grated Gruyere cheese (if you cannot find Gruyere, use Swiss)

Directions:

Preheat oven to 425°

In a large pan, over moderate heat, melt the butter. Add the onions and saute for 10 minutes. Sprinkle in the flour and nutmeg. Continue cooking while stirring for another 2 minutes. Add the cream and milk and continue cooking until thick. Add the spinach and half the Parmesan cheese and mix well. Season with salt and pepper.

Transfer the mixture to a casserole dish and top with remaining Parmesan and Gruyere. Bake for 20 minutes.

You can make this dish ahead of time and place the casserole dish in the refrigerator. Bring the dish to room temperature before baking and bake for 30 minutes.

Tip:

Frozen spinach contains a lot of water. If you do not drain it very well you will add too much liquid to your recipe. To drain spinach well, place the defrosted spinach inside a clean kitchen towel. Twist the towel to wring out all the excess liquid in the spinach.