Spinach Gratin
Yield
6 servingsPrep
20 minCook
25Ready
50 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
spinach
stems removed, or 2 packages of spinach |
|
| 4 | tablespoons |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
morney sauce recipe
|
* |
| 4 | tablespoons |
gruyere cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
spinach
stems removed, or 2 packages of spinach |
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
morney sauce recipe
|
* |
| 6E+1 | ml |
gruyere cheese
|
|
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.
