Spinach Gratin

Recipe by Sackville
READY IN: 35mins


  • 3
    medium onions, finely chopped
  • 14
    cup butter
  • 12
    cup hot chicken stock
  • 3
    tablespoons flour
  • 1 14
    cups whole milk
  • salt and black pepper
  • 6
    tablespoons freshly grated parmesan cheese
  • 20
    ounces fresh spinach, washed
  • 12
    teaspoon nutmeg
  • 14
    cup fresh breadcrumb


  • Sauté the onions in the butter over a low heat for 3-4 minutes.
  • Add the hot chicken stock and let simmer 10 minutes more, covered.
  • Stir in the flour and when it is completely mixed in, add the milk.
  • Stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick.
  • Stir in two tablespoons of the parmesan, season with salt and pepper and set aside.
  • Meanwhile, lightly sauté the spinach in a separate pan.
  • When it is wilted, rinse in cold water until it is cool enough to handle.
  • Chop roughly and spread over the bottom of a small casserole dish.
  • Sprinkle over half the remaining parmesan and the nutmeg.
  • Pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top.
  • Bake at 200 C or 400 F for 20 minutes.
  • The gratin is done when it is bubbling and crusty on top.
  • Serve immediately.