There are many ways to make spinach gratin: you can use heavy cream as a medium (essentially making creamed spinach, then baking it with cheese) or stir spinach into a white sauce. This is the most substantial, essentially a custard, and my favorite.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Bring a large pot of water to a boil and add salt. Add the spinach and onion and cook for just about a minute, until the spinach wilts. Drain thoroughly and cool a bit. Chop the spinach and put it and the onion in a bowl along with the garlic, eggs, milk, and about half the Parmesan. Mix well, then add salt and pepper.
Step 2
Use a little of the butter to grease a gratin dish or similar baking dish that will hold the spinach mixture at a depth of about 1 inch. Pour the spinach mixture into the dish, then top with the remaining Parmesan, the bread crumbs, and, finally, dots of the remaining butter. Bake until the mixture is hot and set and the top brown, about 20 minutes (if the top threatens to scorch before the mixture is set, lower the heat a bit). Serve hot, warm, or at room temperature.
