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                  Ina Garten, “Parties”

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4 tablespoons unsalted butter

4 cups chopped yellow onions

¼ cup all-purpose flour

¼ teaspoon grated nutmeg

1 cup heavy cream

2 cups milk

About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)

1 cup freshly grated Parmesan  cheese

1 tablespoon kosher salt

½ teaspoon freshly ground black pepper

½ cup grated Gruyere cheese

 

Preheat over to 425 degrees.

Melt butter in heavy-bottomed saute pan over medium heat.  Add onions and saute until translucent, about 15 minutes.  Add flour and nutmeg and cook, stirring, for 2 more minutes.  Add cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add ½ cup of the Parmesan cheese and mix well.  Season t taste with salt and pepper.

Transfer spinach to baking dish (I buttered bottom) and sprinkle remaining ½ cup Parmesan and the Gruyere on top.  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.