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Creamed Spinach Gratin

Leo Gong
Cook time 20 mins
Yield Makes 12 servings
By topping parmesan-flavored creamed spinach with a bread crumb topping, this gratin can be made up to a day ahead and needs just a few minutes under the broiler to be hot, crunchy and ready for the table.

Ingredients

  • 1/2 teaspoon butter
  • 5 packages (10 oz. each) frozen chopped spinach, defrosted
  • 2 1/2 cups heavy whipping cream
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup fresh bread crumbs

Nutrition Information

  • calories 240
  • caloriesfromfat 79 %
  • protein 7.4 g
  • fat 21 g
  • satfat 13 g
  • carbohydrate 7.4 g
  • fiber 2.5 g
  • sodium 342 mg
  • cholesterol 74 mg

How to Make It

  1. 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.

  2. 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.

  3. Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.

  4. Note: Nutritional analysis is per serving.