Marilyn Sprague, 2019 Potluck
Ina Garten, “Parties”
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.