Spinach Gratin

“This side dish will remind you of your favorite steakhouse, enjoy it with this very special Reserve Cabernet Sauvignon.”
Katie Wetzel Murphy, Brand Ambassador & Family Partner

Serves: 6

2 Tbsp butter
1 large white onion, chopped
1 Tbsp flour
1/8 tsp nutmeg, freshly ground
1/2 cup heavy cream
1 cup milk
3 10-ounce packages frozen spinach, thawed and drained in a colander lined with cheese cloth
1/2 cup Parmesan cheese, grated
Kosher salt and ground black pepper, to taste
1/3 cup Gruyere cheese, grated

Method of Preparation:
Preheat the oven to 425˚.

Melt butter in a flat saucepan over medium heat. Add onions, turn heat to medium low, and sauté until translucent, about 8 minutes.

Add flour and nutmeg to onions, mix well, and cook 2-3 minutes. Add heavy cream and milk, stir regularly and simmer until thickened.

Squeeze as much liquid as possible from the drained spinach, then add it to the sauce with half the Parmesan cheese and mix well. Season to taste with salt and pepper.

Transfer the spinach mixture to a baking dish and sprinkle the Gruyere and remaining Parmesan on top. Bake for 20 minutes until hot and bubbly.