Creamed spinach is one of my favorite non-healthy-disguised-as-healthy sides.I could eat it without the main, just by its lonesome.
This spinach gratin is very similar to creamed spinach, but even better.
It is better because you still get that creamy spinach goodness, but with a grilled cheese topping!
Some would argue this is an autumnal or winter dish, others would argue its comfort factor goes beyond the seasons.
2 Tbsp butter
2 cups chopped onions
1 Tbsp flour
1/4 tsp grated nutmeg
1/2 cup heavy cream
1 cup milk
700g frozen chopped spinach, defrosted
1/2 cup freshly grated Parmesan cheese
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup grated mature cheddar
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat.
Add the onions and saute until translucent, about 15 minutes.
Add the flour and nutmeg and cook, stirring, for 2 more minutes.
Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the mature cheddar on top. Bake for 20 minutes until hot and bubbly. Serve hot.