Farm Report

Spinach Gratin

Makes 8 servings


  • 4 T (1/2 stick) unsalted butter
  • 4 C chopped yellow onions (2 large)
  • 1/4 C flour
  • 1/4 tsp. grated nutmeg
  • 1 C heavy cream
  • 2 C milk
  • 3 lbs. frozen chopped spinach, defrosted (5 (10-oz.) packages)
  • 1 C freshly grated Parmesan cheese
  • 1 Tespoon kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 C grated Gruyere cheese


  1. Preheat the oven to 425 degrees F.
  2. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. 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.
  3. 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.


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