Preheat the oven to 425 degrees F.
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.
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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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 8|
|Calories from Fat: 166 (57%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 55.3mg||17 %|
|Sodium 790.2mg||27 %|
|Potassium 761.9mg||20 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 13.5g|
|Protein 15.2g||22 %|
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Calories per serving: 290
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