Spinach Gratin

15 ingredients
8 steps

Ingredients

  • Gratin
  • 4 tablespoons unsalted butter
  • 2 medium-sized yellow onions, chopped
  • 1/4 cup unbleached flour
  • 3 cups organic whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch of cayenne
  • 1 1/2 cups grated Gruyere cheese
  • 3 16 oz. bags of organic, chopped spinach - thawed
  • 1/2 teaspoon kosher salt (up to 1 teaspoon)
  • 1/4 teaspoon ground white pepper (up to 1/2 teaspoon)
  • Panko topping
  • 2 tablespoons unsalted butter
  • 1 1/2 cups panko breadcrumbs
  • 1 pinch sea salt, to taste

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Squeeze the liquid from the thawed spinach, handful by handful. Set aside.
  3. 3
    Heat milk to simmer in saucepan.
  4. 4
    Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat.
  5. 5
    Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well.
  6. 6
    Pour into a 9X11 glass or ceramic baking dish. Prepare crumb topping.
  7. 7
    Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly.
  8. 8
    Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.

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