Spinach Gratin

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http://youtube.com/watch?v=LwdHA6KEAtQ

Spinach Gratin is a cheesy, tasty side dish recipe perfect for holidays and fall dinners. Also known as Creamed Spinach Casserole, this is an easy way to get all of the health benefits of spinach in a simple dish. Spinach, cheese, cream, and seasonings are all mixed together to create a delicious baked dish, and the bread crumb topping adds the perfect texture! • INGREDIENTS INSTRUCTIONS: • FOR THE BREAD CRUMB TOPPING: • 3 tablespoons butter • 1 cup fresh bread crumbs • 1/3 cup Parmesan cheese good quality • FOR THE GRATIN: • 2 tablespoons unsalted butter • 2 tablespoons vegetable oil • 1 medium sweet yellow onion chopped • 30 ounces frozen spinach thawed • 1 cup heavy cream • 1 cup half ‘n half or whole milk • 4½ teaspoons all-purpose flour • 1/8 teaspoon freshly grated nutmeg • ½ cup grated Parmesan good quality • ½ cup grated Gruyere cheese • 1 teaspoon fresh thyme leaves • ¾ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1/8 teaspoon crushed red pepper flakes • INSTRUCTIONS • FOR THE BREAD CRUMB TOPPING: • Melt the butter in a medium, microwavable bowl, remove and let the butter cool but not harden. • In a food processor, pulse 4 slices bread (dry is best) until the crumbs are between the size of sand and small gravel. If the breadcrumbs are too moist, spread them out onto a rimmed baking sheet and place in a preheated 300°F oven for 5-10 minutes. The crumbs should be dry but not cooked at all since they will brown with the gratin. Watch closely. • Combine the melted butter, dry breadcrumbs and Parmesan; set aside. • FOR THE GRATIN: • Heat oven to 425°F and spray a 1½ quart gratin or baking dish with nonstick spray. • Squeeze all excess water from the thawed spinach, being sure almost all the water is removed. • Heat a large skillet and add the oil and butter over medium heat. When butter quits bubbling, add the onions and cook 7-9 minutes until they translucent and tender. • Sprinkle the sautéed onions with the flour and nutmeg and cook 2 more minutes, stirring continuously. • Reduce heat to medium-low and add the cream and half ‘n half (or milk). Stir constantly until mixture thickens. • Add the spinach (after squeezing out all excess water) and stir. • Add ¼ cup Parmesan, salt, pepper and crushed red pepper. Mix well. • Transfer the spinach mixture to the prepared dish and sprinkle with the remaining ¼ cup Parmesan and the Gruyere. • Bake the gratin at 425°F, for 10 minutes. Sprinkle the top with the crumb topping and bake an additional 10 minutes or until hot and bubbly. • Remove from the oven and serve immediately. • Enjoy! • FULL RECIPE: • https://www.thecookierookie.com/spina...

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