This spinach gratin recipe makes a great side dish or alternatively serve as a lunch dish with green salad and some crusty bread. Substitute 3 bunches finely chopped fresh English spinach for frozen, if preferred.
- 80 g butter, chopped
- 2 large onions, chopped
- 35 g (¼ cup) plain flour
- ¼ tsp grated nutmeg
- 300 ml double cream
- 500 ml (2 cups) milk
- 5 x 250 g packets frozen spinach, defrosted
- 80 g (1 cup) grated parmesan
- 60 g (½ cup) grated gruyère (see note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 220˚C. Melt butter in a large heavy-based saucepan over medium heat. Add onion and cook for 15 minutes or until softened and starting to change colour. Add flour and nutmeg, and cook, stirring, for 2 minutes or until starting to change colour. Add cream and milk, and cook, stirring occasionally, for 4 minutes or until mixture starts to boil and thickens.
Squeeze as much liquid as possible from the spinach and add to the milk mixture. Stir in half the parmesan and season with salt and pepper.
Transfer spinach mixture into a 2 litre-capacity baking dish and sprinkle over the remaining parmesan and gruyère. Bake for 20 minutes or until bubbling.
Gruyère is a good melting cheese that’s available from delis and selected supermarkets.
As seen in Feast Magazine, Issue 16, pg90.
Photography by Alan Benson