Spinach Gratin Recipe

4 POINT easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted Gruyere cheese for a must at your Holiday table

Ingredients

▢3 tbsp whipped butter, I used Land O Lakes
▢1 cup finely chopped onion
▢1/4 cup all purpose flour, or gluten-free flour mix
▢1/4 tsp fresh grated nutmeg
▢3 cups 2% milk
▢3 lbs frozen chopped spinach, defrosted, I used 3 16-oz packages
▢3/4 cup Parmesan cheese, freshly grated
▢1 tbsp kosher salt
▢1/2 tsp black pepper, freshly ground
▢1/2 cup Gruyere cheese, shredded or Swiss cheese
Instructions

Preheat the oven to 425F.
In a heavy-bottomed pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 – 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally.
Add the milk and cook until thickened, about 5 – 7 minutes.
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 large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Nutrition

Serving: 1 /2 cup, Calories: 111 kcal, Carbohydrates: 9.2 g, Protein: 7.7 g, Fat: 5.5 g, Saturated Fat: 2.5 g, Cholesterol: 17.5 mg, Sodium: 287 mg, Fiber: 2 g, Sugar: 2.6 g