Spinach Gratin

Preheat oven to 425ºF.

Melt the butter in a large heavy-bottomed saute pan (needs to be large enough to eventually fit all of your ingredients in) 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 ½ cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.

Spray a baking dish with some nonstick spray. Transfer the mixture to the dish and sprinkle the remaining ½ cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Note: You can make this dish a few days ahead of time and then just bake it when you’re ready to serve. Adjust the baking time if it’s cold or get it to room temperature before baking.

Recipe adapted from the Barefoot Contessa.