This is deliciously comforting food. It makes a great meal on its own, or you can serve is as a delightful and creamy side dish.
What makes a gratin? Look, it’s a baked dish but the standout is obviously a light covering of cheese and/or breadcrumbs. You can use almost any vegetable that can hold its own being baked, which makes potatoes and root vegetables seasonal favourites. But if you’re thinking ‘green’ then leafy spinach is a fantastic option, and it tastes good!
- 4 tbsp unsalted butter
- 4 cups chopped yellow onions (should need 2 large)
- 1/4 cup flour
- 1/4 tsp grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 1.3kg frozen chopped spinach, defrosted
- 1 cup freshly grated Parmesan cheese
- 1 tbsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup grated Gruyere cheese
- Preheat the oven to 220C.
- Melt the butter in a heavy-bottomed sauté pan over medium heat. Add onions and sauté until translucent, about 15 minutes. Add flour and nutmeg and cook, stirring, for 2 minutes. Add cream and milk and cook until thickened.
- Squeeze as much liquid as possible from the defrosted spinach and add spinach to the sauce. Add 1/2 cup of Parmesan cheese and mix well. Season, to taste, with salt and pepper.
- Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.