I started with this recipe from the Barefoot Contessa years ago and have been slowly “modding” it to the great delight of family and friends. The version below is frequently requested and I get hungry just thinking about it.
Ingredients
2 bags of frozen spinach (16 ounces each)
1/2 stick of butter
4 cups chopped yellow onions
4 cloves of garlic, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
1/4 cup flour
1 cup grated Gruyere cheese
1/2 cup freshly grated Parmesan cheese
1 cup chopped ham
How To
Thaw the spinach and squeeze as much liquid as possible from it. Preheat the oven to 425 degrees. Melt the butter in a large saute pan. Add the onions and saute until translucent. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Heat the cream and milk and add to the onion mixture. Cook until thickened. Add the spinach, ham, Parmesan cheese, and half of the Gruyere to the sauce.
Transfer the spinach to a baking dish. Sprinkle the remaining Gruyere on top. Bake for 20 minutes until the cheese on top has good color. Serve hot.
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