Yield
Makes 12 to 14 servings

Notes: You can prepare through step 4 up to 1 day ahead; cool, cover airtight, and chill. Uncover and bake in a 375° oven until spinach is hot in the center and bubbling at the edges, about 25 minutes. Add the cheese and bake until melted, about 5 minutes longer.

How to Make It

Step 1

Fill a 6- to 8-quart pan over high heat with spinach and turn frequently with a wide spatula; add more spinach as leaves wilt and shrink. When all the spinach is added and wilted, in 8 to 10 minutes, cook and stir leaves about 1 minute longer. Pour spinach into a colander to drain. Rinse and dry pan.

Step 2

Melt butter in pan over medium-high heat. Add onion; stir often until limp, about 5 minutes. Add flour, nutmeg, and thyme. Stir until flour is golden, 1 to 2 minutes. Remove from heat and whisk in broth, cream, and salt until mixture is smooth. Return to heat; stir until boiling, then reduce heat and simmer gently, stirring often, to blend flavors, 5 minutes.

Step 3

Meanwhile, whirl spinach in a food processor or use a knife to chop coarsely.

Step 4

Add chopped spinach to the cream sauce. Stir until bubbling. Pour into a shallow 3-quart casserole.

Step 5

Bake in a 375° regular or convection oven until bubbling at edges, 6 to 8 minutes. Sprinkle with cheese and bake until melted, about 5 minutes longer. Serve hot.

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