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Name: Creamed Spinach Gratin
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8
Cuisine: not set
Ingredients: Kosher salt and pepper; 2 lbs baby spinach; 3 Tbsp unsalted butter plus more for dish; 1/4 cup finely diced shallot; 2 Tbsp flour; 2 cups whole milk; 2 tsp Dijon mustard; 3/4 cup Gruyere finely grated; 3/4 cup panko breadcrumbs

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INGREDIENTS

Kosher salt and pepper
2 lbs baby spinach
3 Tbsp unsalted butter ; plus more for dish
1/4 cup finely diced shallot
2 Tbsp flour
2 cups whole milk
2 tsp Dijon mustard
3/4 cup Gruyere ; finely grated
3/4 cup panko breadcrumbs

INSTRUCTIONS

In a medium saucepan, melt 2 Tbsp butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale and golden and has a slightly nutty aroma, 2 to 3 minutes.

Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.

In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.

Heat a medium skillet over medium. Add remaining 1 Tbsp butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.

Preheat oven to 400. Lightly brush a 7 x 11 inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until bornwed on top and edges are starting to bubble, about 20 minutes. Serve immediately.

NOTES

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Creamed Spinach Gratin

Kosher salt and pepper
2 lbs baby spinach
3 Tbsp unsalted butter plus more for dish
1/4 cup finely diced shallot
2 Tbsp flour
2 cups whole milk
2 tsp Dijon mustard
3/4 cup Gruyere finely grated
3/4 cup panko breadcrumbs

In a large pot, bring 1 1/2 cups water and 1 tsp salt to a simmer.  Add spinach; cover and cook until wilted, about 2 minutes.  Drain in a colander pressing out as much water as possible with the back of a wooden spoon; coarsely chop.
In a medium saucepan, melt 2 Tbsp butter over medium.  Add shallot and cook, stirring, until softened, about 4 minutes.  Add flour; cook, stirring, until mixture is pale and golden and has a slightly nutty aroma, 2 to 3 minutes.
Pour in milk, whisking constantly, until smooth.  Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes.  Remove from heat; add mustard and 1/2 cup cheese.  Whisk until smooth.
In a large bowl, stir together spinach and cheese sauce until spinach is completely coated.  Season with salt and pepper.
Heat a medium skillet over medium.  Add remaining 1 Tbsp butter and panko; cook, stirring constantly, until golden brown, about 5 minutes.  Season with salt and pepper.
Preheat oven to 400.  Lightly brush a 7 x 11 inch oval gratin dish with butter.  Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese.  Bake until bornwed on top and edges are starting to bubble, about 20 minutes.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 8 Servings

Calories: 203
Calories from Fat: 87 (43%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1g
Cholesterol 24.1mg		7 %
Sodium 531.9mg		18 %
Potassium 703.8mg		19 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 17.7g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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