This creamy spinach gratin offers grand flavor using a few simple ingredients! The nutmeg is really the treat here, bringing all the flavors together, melding them into a decadent and delicious side dish the entire family will adore.
The wonderful thing about this dish is that is pairs easily with just about any protein, turkey, chicken, beef, pork, etc. The nutmeg and cayenne compliment each other wonderfully with the blend of cheese, making this dish absolutely spectacular. If you don’t have milk on hand, as we frequently do not, you can use half & half in place of both milk/ heavy cream, it will be just as rich, with a lower calorie content too.
2 Tbs butter
1 Lg Vidalia onions, diced
1 tsp minced garlic
2 Tbs flour
1/8 teaspoon grated nutmeg
1/2 cup heavy cream
1 cup milk
1 1/2 pounds frozen chopped spinach, defrosted (3 (10-ounce) packages, thoroughly drained)
1/2 cup freshly grated Parmesan or Parmigiano Reggiano cheese
2 tsp salt
1/2 teaspoon freshly ground black pepper
1/4 tsp cayenne pepper
1/4 cup grated Gruyere, Swiss or Parmesan cheese
2 strips crispy cooked bacon, crumbled
Preheat the oven to 425 degrees F.
In a large skillet over medium heat, melt the butter. Add the onions and saute until translucent, about 5-6 minutes.
Add the garlic and sauté until fragrant, about 2 more minutes.
Add the flour, nutmeg, cayenne and cook, stirring, for 1 full minute.
Add both the cream and milk, whisking it in with the flour and cook, stirring often and quickly, until thickened. Add the thoroughly drained spinach to the sauce. Add half of the Parmesan cheese, mixing well.
Season, to taste, with the salt and pepper.
Transfer the spinach to a casserole dish and sprinkle the remaining cheeses and crumble the bacon over the top.
Bake for 16-18 minutes until hot and bubbly. Serve hot.
This recipe doubles easily, just use a 9×13 baking dish and increase the baking time to 20 minutes.