Prep 5 mins
Cook 15 mins
This can be made the day ahead and then quickly reheated under the broiler for a few minutes. Recipe submitted by Julianne Gilland to Sunset Magazine.
- 1⁄2 teaspoon butter
- 5 (10 ounce) packages frozen chopped spinach, defrosted
- 2 1⁄2 cups heavy whipping cream
- 1 cup grated parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 cup fresh breadcrumb
- Butter a shallow 1 1/2- to 2-quart baking dish.
- Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel); set aside.
- Heat spinach and cream in a large saucepan over medium-high heat.
- Reduce heat to low and stir in cheese to melt.
- Stir in salt, pepper, and nutmeg.
- Adjust seasoning to taste.
- Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs.
- Just before serving, place dish in the oven 5 to 6 inches below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.
Really good and easy to make. I buy the frozen whole-leaf spinach, so that's what I used here. Since I have to have onions in everything, I added a bit of finely chooped onions. It's not too runny or too rich. It's got a nice pleasantly mild flavor. I'll be sure to make this again. Thanx for sharing!
My husband and I thought this spinach was very good. I made half a recipe, since I knew my kids wouldn't eat spinach (boy are they missing out!) As to the other reviewers comment that the spinach was bitter, ours had no bitter taste at all. Perhaps it was a bad batch of spinach or an off brand? I used Bird's Eye and it was fine. I played around with the recipe just a tiny bit and added about 3 ounces of swiss cheese to the saucepan when I added in the parmesan. I felt that the swiss really complimented the parmesan flavor and it also bound the spinach together. Thanks for a good side-dish, cookiedog!
I know that this recipe has great possibilities, so I will have to fix it again and then update my review. I followed directions, but the spinach was NOT cooked, and tasted bitter. I will be doing it again, and either cooking the spinach before mixing it with the cream, or getting a different brand. I love spinach and I love anything gratin, so I know if I can get it right that I will love it. I may also try it with canned spinach. Cookiedog, believe me I haven't finished with it!!!!