This is basically a creamed spinach dish (incidentally one of my favorite things to order a la carte at a steakhouse). Even though this dish is a creamy dish, I considered it the healthy side for my Christmas Day turkey dinner. It has three pounds of spinach in it – that has to counteract some of the fattiness from the heavy cream, right?
- 4 T. butter
- 4 c. chopped yellow onions (about 2 large)
- 1/4 c. flour
- 1/4 tsp. grated nutmeg
- 1 c. heavy whipping cream
- 2 c. whole milk
- 3 lbs. frozen chopped spinach (five 10 oz. packages), thawed and squeezed dry
- 1 c. freshly grated Parmesan cheese (divided)
- 1 T. kosher salt
- 1/2 tsp. black pepper
- 1/2 c. grated Gruyère cheese
- Preheat the oven to 425 degrees.
- In a heavy-bottomed saute pan, melt butter over medium heat. Add onions and saute until translucent, about 15 minutes. Add flour and nutmeg and cook, stirring, 2 more minutes. Add cream and milk and cook until thickened. Stir in spinach. Add 1/2 cup Parmesan cheese and mix well. Add salt and pepper.
- Transfer mixture to a baking dish and sprinkle remaining 1/2 cup Parmesan and Gruyère on top.
- Bake for 20 minutes until hot and bubbly. Serve hot.
I found this dish needed additional salt when served (though I swear I salted the sh*t out of it when assembling). I don’t mind adding salt to a dish. Salt basically makes everything taste better anyway. I was worried it was going to be too nutmeg-y because I used fresh ground nutmeg and eye-balled 1/4 teaspoon (not an easy thing to do when you’re grinding something). Thankfully I can’t say I could taste an overwhelming amount of nutmeg, which is naturally an overwhelming flavor.