Spinach Gratin

Directions

Wash the spinach well and put it in a non-aluminum pot.

Cover and cook it in its own water over medium heat until wilted, about 5 minutes.

Put the wilted spinach in a strainer and, with the back of a large spoon, squeeze as much liquid from the spinach as possible.

If it is cool enough to handle, squeeze the water out with your hands, a small handful at a time.

Chop the spinach by hand or in a food processor, season with salt, pepper and nutmeg and mix with 3 tablespoons of the butter.

Use the remaining 1 tablespoon of butter to grease the gratin dish.

Add the spinach, cover with Mornay Sauce (See Recipe) and sprinkle with cheese.

Twenty minutes before serving, place in a preheated 375℉ (190℃) oven.

Bake until browned and bubbly.