This is spinach gratin is so delicious that even the children will eat it. Sprinkle that a little bit of dash. So, we got the butter melted and about four cups of onions. We do this for about 10 to 15 minutes over medium flame until the onions are really cooked but they’re not brown. So, we let that go for a little while long until the spinach is ready.

So, this is the secret of this dish. Frozen spinach is just as good as fresh and it’s so much easier. So, I’ve got five packages of frozen spinach which is about three pounds. Just squeeze all the water out of this. Just really squeeze it so you got all the liquid out and just put it in a bowl. That’s done.

Onions are just cooking. They’re not browning which is just right. So, I’m just going toss in quarter a cup of flour and this should really only have to cook for about the minute until the flour is cooked. You don’t want to serve raw flour taste. Add about a quarter of a teaspoon of nutmeg. Nutmeg is sort of a classic thing with spinach. It’s got great flavor.

So, now I need a cup of heavy cream and two cups of milk. And you know? You really can make this with whole milk but it’s a special occasion so I’m going to make it with cream. So, that’s probably going to take about five minutes for it to heat up enough so that it starts to thicken. Now, it’s not really thick, it’s not gluey, it’s just thickened.

Great! So, the next thing is parmesan cheese. This is a chunk of Reggiano Parmesan and it’s really the best in its aid so it has great flavor but you can get Grana, you can get any kind of even Argentinian Parmesan is pretty good.

If you have a food processor, it’s a really easy way to do this but you can always do it with the box grater, presto, grated parmesan.

So now, I want to add a half cup of grated parmesan. This is a quarter cup measure so I’ll put two in, a tablespoon of kosher salt and a teaspoon of freshly ground black pepper and the last ingredient is spinach.

So, I’m just going to break up the spinach and put it in and take it off the flame. Just mix the spinach in, wait until you see how this all comes together. Once all the spinach is going to absorb all that wonderful sauce and that’s where you take the water out because at this point, it would be like soaked if you didn’t.

Okay, into my pan. Is that what needs extra flavor. I’m going to put extra flavor on it. I’m going to put about half a cup of grated parmesan. I’m just going to do a little bit of grated here on top into the oven for about 375 degrees for about 20 to 30 minutes.

This is so good. The spinach gratin, it looks good, it tastes good, and it’s easy.